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Broccoli of Paternopoli, or Broccoli paternese (Brassica rapa var. esculenta), is a Spring time variety cultivated only in the municipality of Paternopoli, in the province of Avellino. The territory of Paternopoli has always been dedicated to horticultural cultivations, its fame is caused by the fertility of the soils and to the numerous water springs, which was already quoted during the 18^th century in the reports of the bishops sent from Rome.
Farmers of Campania have selected during the centuries the broccoli variety called ‘Aprilatico’. The characteristic of this broccoli is its intense, dark-green colour, its middle-big dimensions and having a fleshy and turgid scape, a tender pulp and a crisp taste when it is row, but it becomes sweet and juicy after cooking and gets a slightly sulphurated aroma.
The vegetative cycle, which is long, starts with the sowing during August and ends with the harvest between the end of March and the beginning of April.  Before collection, the plant must have developed a flowering shaft big enough to be trimmed in order to allow an abundant lateral sprouting, these tops are carefully collected by the greengrocers of Paternopoli.
Once it is collected, it is possible to conserve it for a week in fresh environments. It is usually used to prepare first courses like homemade pasta (cicatelli or orecchiette) or the classic Pancotto with broccoli. It is also employed as side dish with a dressing of oil, garlic and lemon.

This post is also available in: Italiano (Italian)