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Shipping EUROPE in 24/48H, from €7,90 upwards, Refrigerated +€8,5
Choosing seasonal fruit and vegetables means eating tasty and healthy
Some products may not be present in our shop
The season of some products can only last a week
Il cabbage black is a type of cabbage Italian, also known by the name of Tuscan cabbage.
To differentiate this variety from cabbage traditional are the long curly leaves of dark green, almost black color (hence the name)
Kale is certainly in season during the winter months but is available all year round.
Black cabbage is one of the healthiest vegetables that can be found on the market.
It is low in calories and rich in vitamin C, calcium and potassium.
Also rich in folic acid, this vegetable is ideal for pregnant women.
Preparing the black cabbage is very simple: use a knife to separate the leaves, then cut them into slices (thick or thin according to the recipe).
Black cabbage is often used in the preparation of soups, it is no coincidence that it is among the ingredients of Tuscan ribollita. Below instead the recipe for black cabbage soup with potatoes and pine nuts.
Il Variegated Radicchio of Castelfranco is an Italian fruit and vegetable product with a protected geographical indication since 1996.
As suggested by the name, it originates from the Castelfranco Veneto area, but today it is produced in a wider area, consisting of 25 municipalities in the province of Treviso, 19 in the province of Padua and 8 in the province of Venice.
Radicchio variegato di Castelfranco is a green-yellow or creamy yellow leaf vegetable, spotted in red, with a globular shape but with an open head - different from the round radicchio from Chioggia and the tapered radicchio from Treviso and Verona.
The taste is bitter and the flavor is characteristic but delicate.
In numerous studies, the ability of cabbage to be a vegetable is confirmed
Furthermore, there is a lot of research that has shown that savoy cabbage and other vegetables of the cruciferous family are capable of exerting a protective action against tumors.
La savoy cabbage it is an easy to cook vegetable, and its leaves, with their nice ripples, become excellent dishes to bring to the table to enrich the menu with a good intense but delicate flavor.
It is a very versatile food: generally, we are used to imagining it as the protagonist of delicious and steaming soups, since it is above all a vegetable that is harvested in the winter season.
You can eat it raw as a salad with its crunchy leaves, it is excellent as a side dish and delicious as a base for delicious rolls.
Un boundary Seasonal simple and tasty, ideal to accompany second courses of meat and aged cheeses. A easy recipe also suitable for those who follow a vegetarian diet.
Even if today this food is overshadowed, let's not forget that in the past it was much more used as for example "bread and sautéed chicory".
It is thanks to the Roman people that, among all the wild herbs, chicory is the one that is most remembered even by those who never go to the countryside.
In ancient times there was the character of the "chicory" who as a profession collected this plant in the fields and then resold it in the local markets.
Currently, the majority of dishes prepared with chicory fall into the category of "typical regional dishes"; in this regard we mention one for all: the Martuffolo, typical dish of Sannio and Irpinia based on chicory and potatoes.
If roasted, the root of the plant becomes an excellent coffee substitute (a practice apparently proposed in 1600 by the Venetian doctor and botanist Prospero Alpini (1553 - 1617) initially, however, as a therapeutic purpose, use activated especially in times of war when coffee imports they suffered slowdowns such as during the Napoleonic period in Europe, or for other reasons in India, or in East Germany in 1976 during the "coffee crisis".
Furthermore, always the root, if boiled, represents a good food alternative for the diabetic (inulin is better tolerated than starch).
❄️ The holiday season begins, we welcome the month of December reminding us to prefer local and seasonal food.
Here is our calendar with December vegetables to enjoy this month!
We can't do without it, and you?
🗓Every month it offers us a variety of surprising products, but when everything is always available it is not easy to have a clear idea about the season.
😋Choosing seasonal fruit and vegetables means eating tasty and healthy because seasonal foods have greater nutritional properties, as well as more intense taste and aroma, but it also means protecting the environment by being in balance with the rhythms of nature and protecting the wallet by saving .
🥦Let's discover together the vegetables to taste in December
⚠️ Seasonality may vary according to the variety of fruit and vegetables, conservation and climatic differences of the regions of origin.
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(I.e.With AlPassoFood you can buy seasonal products from small local producers.
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