Italian Di Ciccio Broccoli
Inventory, lb : 0
This item was last sold on : 03/13/19
|Weiser Family Farms||Homepage|
Italian Di Ciccio broccoli is a small to medium-sized sprouting broccoli type with long, slender, light green stems. They form a central head, or dome, and several offshoots forming smaller heads. The central stems and rounded, bluish green florets grow up to 10 centimeters long and smaller side-shoots grow up to 7 centimeters long. Italian Di Ciccio broccoli offers a sweet, earthy flavor. The tender stems and baby kale-like leaves are also edible and have a similar flavor.
Italian Di Ciccio broccoli is available in the fall and sometimes early spring months.
Italian Di Ciccio broccoli is an heirloom variety botanically classified as Brassica oleracea var. italica. It is a “multi-cut” variety, meaning that the central head and side-shoots mature at different times allowing for multiple harvests or ‘cuts’ throughout the growing season. The Italian variety is also known under different variations of the name, De Ciccio or Di Cicco.
Italian Di Ciccio broccoli is an excellent source of vitamin C, vitamin K and folate. It is a good source of potassium, fiber, and beta-carotene. It also contains B-complex vitamins, magnesium, and zinc. Broccoli contains a compound called sulforophane, which has been studied for its cancer-fighting properties.
Italian Di Ciccio broccoli can be eaten raw or cooked. Use it in green salads or substitute it for the common variety in a traditional broccoli salad. Add to green smoothies for added nutrients or enjoy as a snack with dips or hummus. Team, roast, or grill, using a grill basket for the thin stems and florets. Pair with Asian flavors in stir-fry or sauté alone or with other vegetables for side dishes. Use in soups or purees. Italian Di Ciccio broccoli freezes well and can be fresh or blanched prior. Store unwashed Italian Di Ciccio broccoli in the refrigerator for up to a week.
The Italians have been cultivating broccoli since the ancient Roman times. When it was first introduced to England in the 18th century, it was referred to as ‘Italian asparagus’. A traditional Italian way to serve broccoli is sautéed olive oil with smashed garlic and crushed hot chile flakes, for a dish called broccoli strascinati. Variations are topped with lemon juice or pecorino cheese.
Italian Di Ciccio broccoli is native to Italy, where it was introduced in 1890. It is popular with home gardeners and small farms because of the many off-shoots, maturing at different times, resulting in an extended harvest time. Broccoli is a cool-season crop and has its origins in the Mediterranean, where it was developed by the Etruscans of what's now central Italy. Heirloom Italian Di Ciccio broccoli is not grown on a commercial scale and is most often spotted at local farmers markets or in home gardens.
Recipes that include Italian Di Ciccio Broccoli. One is easiest, three is harder.
|Paulding and Company||Broccoli di Ciccio with Anchovy and Garlic|
|Farm & Larder||Roasted Broccoli Di Cicco|