RICCIO TOSCANO KALE

This plant's cycle is medium-late and it forms long, dark, bullous leaves. The transplant is performed at the end of August and the harvest must occur after a frost, which sweetens the flavor. In Tuscan cuisine, it is the main component of "ribollita". If baked or boiled in a pan, it is a perfect side dish for pork meat and pairs well with sausages.

LACINIATO OF TUSCANY KALE 1400 LACINIATO OF TUSCANY KALE 1400
Code: 061277

Description:

Known as leaf cabbage, it is very hardy and resistant to low temperatures.