This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play

bietola

Swiss chard

Bietola da coste is Swiss chard (or 'leaf's beet'). It's a classic ingredient in Liguria's famous Easter dish, Torta Pasqualina. In some places you might see it called svizzero.

Italian chard, which doesn't have the same thick stems, is bieta. (sometimes called bietola a coste fine)

Bietola da orto is another word for beet, barbabietola. Chard, really, is only a beet that has been bred to emphasize the leaf and not the root.

Text © Dana Facaros and Michael Pauls

Images by: ALex