Moncalieri Cauliflower

Until the 1970s, practically every vegetable-growing family in Moncalieri, at the base of the hills south of Turin, cultivated the local cauliflower cultivar. The brassica was particularly appreciated and sought-after at local markets for its excellent sensory qualities, but in subsequent decades it almost completely disappeared.
The central part of the cauliflower resembles romanesco broccoli, with many spiraling florets wrapped in pale-green leaves. The florets are ivory in color, tending towards yellow, unlike the classic white “snowball” cauliflowers found in supermarkets or the vivid bright-green romanescos.
This ecotype has French origins, and was probably introduced to Italy when the Savoys settled in Piedmont, bringing their royal gardeners with them. Over time the cauliflower’s cultivation became well-established, thanks to favorable geographical conditions, like sandy soils that allow good water circulation and a harsh climate, which is well tolerated thanks to the protection provided by the outer leaves.
The Moncalieri cauliflower can be served in many different ways—fried, boiled or with bagna cauda (a typical dip made from anchovies, garlic and extra-virgin olive oil). The flavorful florets have a compact, crisp texture, even after cooking, and compared to ordinary cauliflowers the Moncalieri variety has a more delicate fragrance and is easier to digest. The cauliflower is also delicious raw in salads, tossed with Parmesan, oil, salt and pepper. The outer leaves are also very good to eat, both raw and cooked.

Season

The Moncalieri cauliflower harvest starts in early October and continues throughout the winter.