Cabbage is without a doubt, the most beneficial and versatile vegetable existing. Cabbage is a very important food and due to its characteristic taste, few calories and numerous properties, it can be used in many recipes. Cabbage and broccoli are typical vegetables during the winter season when the quality is better and the prices are lower. Nevertheless, they are available all year round.


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ROMANESCO

Romanesco broccoli has a pyramid shape and many small florets, arranged in a spiral, that make up the main shape and are continually repeated. Each floret is made up of many smaller florets. Romanesco broccoli is rich in antioxidants, Vitamin C, fibre and carotenoids.

SAVOY CABBAGE

A biennial plant with a shallow taproot. It has an erect stalk which is rarely more than 30 centimetres long. The head, green or reddish purple, is not very compact. The inner leaves are white to yellowish. They are cultivated in various areas of Italy and it is a very well-known vegetable.

CAULIFLOWER

Cauliflower is characterised by a branched flowering stem, called a head or curd, made up of many flower buds, enlarged and compact. The head, which can have different colourings (white, pale yellow, green, violet) is the edible part of the vegetable.




 
Name November Dicember January February March April
CAULIFLOWER
ROMANESCO BROCCOLI
COLOURED CABBAGE
SAVOY CABBAGE
 

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CARBOHYDRATES
0%
PROTEIN
0%
FAT
0%

CALORIES 25 kcal / 105 kJ
FAT 0.2 g
CARBOHYDRATES 2.7 g
PROTEIN 3.2 g
FIBER 2.4 g
SUGARS 2.4 g
WATER 90.5 g
STARCH 0.3 g


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