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cavoletti

Brussel sprouts

Or cavolini or sometimes just plain 'Bruxelles'.

They are increasingly popular in Italy, where locals boil and top them with olive oil and lemon juice; or bake them in the oven with butter and parmesan, or use them in a risotto with finely chopped leeks.

Text © Dana Facaros and Michael Pauls

Images by: nociveglia