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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 or tale; in Emilia it can be used as a filling for torelli.

The greens are cooked like spinach in many parts of Italy.

Also known as radicchiella or dente di leone.

Friuli-Venezia Giulia

Herbs & Spices

Text © Dana Facaros & Michael Pauls

Image by freestockphotobiz