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Verza or Savoy Cabbage from Piacenza (Brassica oleracea var. sabauda L.)

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  • Verza or Savoy Cabbage from Piacenza (Brassica oleracea var. sabauda L.): also known as Milan cabbage (or Lombard Cabbage and Savoy cabbage). This is a variety of Brassica oleracea similar to the regular “cappuccio” cabbage, but this one has wrinkled, crinkled leaves and prominent veins.

    Of ancient origin, it is mainly grown in the Central-Northern regions of Italy, but over time it started being cultivated everywhere else.

     It is exceptionally resistant to cold, as long as the plant is well developed.

    Rustic and very good. To be sown in Summer. 

     

  • It is widely used in recipies around Europe, specially for making soups; two very popular preparations are “ris e verza cun custëini” (risotto with cabbage and pork ribs, Piacentino), and the “soup ‘d pan e còj” (soup of bread and cabbage) from the Canavese area.

    As a second, it is often paired with pork, in some characteristic dishes such as the “Piedmontese caponet” the “Greek Dolmades”, the “Romanian Sarma”, the “Kohlrouladen” in the Germanic area, the “Verzolini of Piacenza cuisine”, the “Venetian sofegae cabbage”, “botaggio Milanese” and the famous “Cassoeula”.

    In Valtellina's cuisine it is used in the preparation of the famous “pizzocheri” a type of buckwheat pasta made with diced potatoes, Valtellina casera cheese, grated parmesan, garlic, butter and sage.

    Finally, it is also used in Dutch cuisine, included in its most famous dish, the “Boerenkook met worst”.

    Some sushi preparations also involve the use of cabbage leaves.

    Cabbage can also be eaten raw, as the “Cappuccio”, thinly sliced and mixed with other greens, its flavor is a little stronger and not appreciated by everyone, for real food enthusiasts!