In April, in both the Veneto and Friuli, the countryside fills with people searching for bruscandoli or bruscandui (Humulus lupulus); stalls in the Rialto market are filled with them and sell out quickly. They are used like asparagus (some people actually call them 'wild asparagi'). They are popular in risotti, pasta, minestra and in a guazzetto.
They are also known as cime di luppolo.
Images by: MrClementi