Title : ORA SONO CAVOLI!
50 recipes with the fabulous health vegetable
Maker of product: Gian Marco Mazzanti
n° pages: 64
Renowned since antiquity, Greeks and Romans indeed intensely cultivated several varieties which derived from a single species native to Europe. The many different species and varieties of cabbage often appear as ingredients, and are frequent objects of a confusion of terms. The generic term of “cabbage” indicates the varieties cultivated for their leaves (Savoy cabbage, white cabbage, black cabbage), while the term “broccoli” instead indicates the varieties cultivated for their still unripe inflorescences (cauliflower, broccoli, Brussels sprouts). “Sprouting broccoli” or “turnip greens” do not belong to the cabbage family, but are instead the inflorescences of the turnip, thereby creating some confusion with broccoli, as both are indeed inflorescences. Its numerous varieties all have the same nutritional values, though. A high water content makes this vegetable an excellent food, in terms of both nutrition and health, as it is a natural diuretic.