bruscandoli

shoots of the wild common hops plant

In April, in both the Veneto and Friuli, the countryside fills with people searching for bruscandoli (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.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play