Nero di Toscano

Until recently Nero di Toscano, was one of Italy’s best kept secrets. Simply adored, especially in the north of Italy, it has been an essential fare with, or as part of, traditional dishes for centuries.

With long dark green leaves with a heavily blistered appearance it produces an abundance of leaves from the center of the plant making it a cut and come again vegetable.

It is extremely cold hardy and will tolerate conditions that would make most brassicas keel over. The flavour actually improves after a hard frost and it is immune to most of the diseases that trouble many Brassicas.

It can be used in a massive range of dishes including risotto, pasta and frittata. However, the tastiest, simplest and most effect way of using this wonderful vegetable is sautéed in good olive oil and flavoured with garlic, lemon, chilli and sea salt.

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