Broccolo Fiolaro di Creazzo

Growers: Bianca Nati and Ethan Riddle, The Grower's Grange
Chef: Sam Smith, Sweedeedee
Bite: Fiolaro Walnut and Parmigiano Pesto with Sourdough

Broccolo fiolaro is on the Slow Food Ark of Taste list which is a living catalog of delicious and distinctive foods facing extinction. From their site: "The name of Fiolaro broccoli derives from the presence of sprouts along the stem of the plant (known in local dialect as “fioi”) that end up in the pan, along with the youngest leaves. It is a product that is particular in that it does not have the typical taste or shape of other varieties of broccoli. The broccoli harvest happens between November and February, but according to tradition the most flavorful samples are those after the first frost, when, to defend themselves against the cold, the plants limit the amount of water held in their tissues, concentrating salts and sugars and making them more tasty. This variety of broccoli is rich in vitamins, mineral salts and calcium. The cultivation of this Fiolaro broccoli dates back to ancient Roman times. Cato the Elder spoke of it, recognizing its medicinal properties. Today, the typical production area is the hill of Creazzo, in the province of Vicenza in northeastern Italy. Fiolaro broccoli is at risk of disappearing because currently there are only two main producers. Moreover, the product is, for the most part, known only within its production area.”

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Growers: Bianca Nati and Ethan Riddle, The Grower's Grange <br />
Chef: Sam Smith, Sweedeedee<br />
Bite: Fiolaro Walnut and Parmigiano Pesto with Sourdough<br />
<br />
Broccolo fiolaro is on the Slow Food Ark of Taste list which is a living catalog of delicious and distinctive foods facing extinction. From their site: "The name of Fiolaro broccoli derives from the presence of sprouts along the stem of the plant (known in local dialect as “fioi”) that end up in the pan, along with the youngest leaves. It is a product that is particular in that it does not have the typical taste or shape of other varieties of broccoli. The broccoli harvest happens between November and February, but according to tradition the most flavorful samples are those after the first frost, when, to defend themselves against the cold, the plants limit the amount of water held in their tissues, concentrating salts and sugars and making them more tasty. This variety of broccoli is rich in vitamins, mineral salts and calcium. The cultivation of this Fiolaro broccoli dates back to ancient Roman times. Cato the Elder spoke of it, recognizing its medicinal properties. Today, the typical production area is the hill of Creazzo, in the province of Vicenza in northeastern Italy. Fiolaro broccoli is at risk of disappearing because currently there are only two main producers. Moreover, the product is, for the most part, known only within its production area.”