Cavoletti

Cavoletti refers to small, immature broccoli florets, typically harvested before the main head fully develops. These delicate green buds are a popular ingredient in Italian cuisine, known for their tender texture and mild, slightly sweet flavor. The term "cavoletti" is derived from the Italian word for "little cabbages," reflecting their appearance as small, tightly packed clusters of florets.

Cavoletti are often used in dishes such as risottos, pasta sauces, and sautéed side dishes. Their small size makes them ideal for quick cooking methods, as they require only a few minutes to soften. Unlike mature broccoli, cavoletti lack the woody stems and can be eaten whole, including the florets and stems, though the stems are usually trimmed to improve texture.

Growing cavoletti is similar to growing regular broccoli, but the harvest occurs earlier, usually within 60 to 80 days from planting. They thrive in cool weather and benefit from well-drained soil with ample organic matter. Cavoletti are often grown in home gardens due to their compact size and fast maturation.

Nutritionally, cavoletti are rich in vitamins C and K, fiber, and antioxidants, making them a healthy addition to meals. They can be found fresh in grocery stores during the spring and fall seasons, though they may also be available year-round in some regions. When selecting cavoletti, look for bright green color, firm texture, and tightly packed florets to ensure freshness. They should be stored in the refrigerator and used within a few days to maintain quality.