Roman broccoli (cultivar of B. oleracea var. italica) or “romanesco” is a typical Italian vegetable, more precisely from the Lazio region, which is however also grown in other areas of the peninsula.
The immature inflorescence is consumed, that is, not yet bloomed, while the leaves and root should be discarded or used differently.
Rich in both provitamin A and vitamin C, Roman broccoli is relevant in both the VI and VII fundamental food groups. It is also a good source of water, dietary fiber, various types of antioxidants – such as flavonoids – and certain minerals – such as potassium, magnesium, manganese, etc.