Neapolitan torzella in oil 314ml
Torzella is one of the most ancient kinds of cauliflower that developed in the Mediterranean; in fact it is also called Greek cauliflower, or torza riccia. Today it is a plant that can be found especially in the area of Acerrano-Nolano, in the province of Naples. It has meaty dark green curly leaves, it's a very rustic plant and resistant to the cold.
The shoots are eaten both fresh and cooked in the tasty soups of the traditional Neapolitan cuisine. In the summer, for example, after briefly cooking it, its special flavour marries with San Marzano tomatoes, but it can also be used fresh in salads or to dress seafood dishes. In the winter it's an essential ingredient in the traditional married soup (minestra maritata).