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In Italy they're fond of cauliflower, and it comes in the national colours; besides the usual cavolfiore bianco, they also grow cavolfiore verde and cavolfiore rosso, or spell it cavalfiore.

The geometrically magical broccolo romanesco, or cavolo romano, is really a cauliflower too, and you will sometimes hear it called cavolfiore romano or cavolo verde or cavolo cimoso.

Cauliflower is a favourite in soups, sottaceti, or gratineed in the oven.

cavolfiore alla napoletana: with pine nuts and raisins

cavolfiore ubriaco: cioffa 'mbriica in Abbruzzese dialect, or 'drunken cauliflower', cooked in white wine and pepper flakes.

cavolfiore in pastella: fried in batter

Text © Dana Facaros and Michael Pauls

Images by: Greenme