Spigariello

Spigariello is a pretty wild, old cultivar of broccoli.

Image 1. Spigariello growing in the field at Broom and Brine Farm.

23 June 2021
Spigariello is a broccoli that has been selected for its tender leaves, unlike calabrese broccoli that has been selected for its large flowering head. There are at least two different kinds of Spigariello, one is Liscia, a smooth leaved type. The second is Riccia, which has serrated leaves that tend to be a little thicker.

Spigariello can be eaten raw in salads or blanched and cooked in oil on the stove top with garlic. Its fantastic added to soups or shredded on top of pizza! Spigariello is particularly famous in Southern Italy & Naples.