tarassaco
dandelion
Used in Friuli to make sciroppo di tarassaco, mixed with a lemon, cloves, and sugar, where it's also known as sirop di tala; in Emilia it can be used as a filling for torelli.
Also known as dente di leone.
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!