ortaggio

Ortaggio is the Italian term for a vegetable or edible plant cultivated for food. It covers a broad range of plants grown for edible parts such as leaves, stems, roots, bulbs, flowers, or fruits used as vegetables. Botanically some items commonly called vegetables are fruits (for example tomatoes, cucumbers, and peppers), but in culinary usage they are treated as vegetables.

Major groups of ortaggi include leafy greens (lattuga, cavolo, spinaci), root vegetables (carote, rape, ravanelli), bulbs (cipolle, aglio), stems (asparagi, sedano), and fruit vegetables (pomodori, zucchine, melanzane, peperoni). Brassicas such as cavolfiore and broccoli are common in regional dishes.

Ortaggi are grown in fields, gardens, or greenhouses. They require light, water, and soil nutrients, and many are planted in sequences to fit seasons. Harvest times vary by species and climate. Post-harvest handling emphasizes cooling and careful storage to preserve freshness.

In Italian cooking, ortaggi are central to daily cuisine and regional specialties. They are used fresh in salads or cooked in soups, stews, sautés, and sauces. Nutritionally, vegetables are generally low in calories and high in fiber, vitamins, and minerals, making them a key part of a balanced diet.