Speciality vegetables
Download the product sheet (PDF)
Cavolo nero
An Italian cabbage with long, dark, blistered leaves.
Cavolo nero, or Tuscan black kale, has long, narrow leaves of a very dark green, with a blistered surface. Its flavour is deep, slightly bitter and sweet. It is the ingredient of ribollita and is prepared sautéed, braised, as oven-baked crisps or in pesto.
- Availability
- Peak season: January → February, September → November
- Flavour
- Deep, slightly bitter and sweet
In the kitchen
- In a ribollita or a minestrone
- Sautéed with garlic and olive oil
- As crispy oven-baked crisps
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Availability |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- Bunch 250 g × 5
- Bunch 250 g × 10
