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Between history and legend
The “broccolo fiolaro” is a typical cultivation of the hillside area of Creazzo. Once considered a food of the poor, it is today a highly appraised vegetable because of its nutritional properties. The name is derived from the presence of several sprouts along the stalk of the plant, which in Venetian dialect are called “fioi”. The peculiarity of this product is that it does not resemble other varieties of broccoli in taste and form. None other than Wolfgang Goethe fell in love with the broccolo fiolaro when he stopped in Vicenza on his trip through Italy in 1786. A few decades later, in the nineteenth century, production had grown to 150 thousand heads per year. After a downturn in production recorded in the Fifties and Sixties, thanks to the rediscovery of the typical qualities and genuineness of the product, the broccolo fiolaro returned to tables in an infinite number of recipes: from quiches to flans, pies and pizzas, with pasta and in fillings, in creams and soups or as a side dish.


Characteristics of the product
This vegetable originated in Europe and has been cultivated for centuries beyond memory; it was cited by Catone the Elder in Roman times, who recognised its important medical properties. About 150 varieties of the vegetable are currently cultivated in Europe, two of come hail from two distinct areas of Vicenza: Creazzo and Bassano, where another variety of this tiny cabbage is produced.

Where it is produced
The broccolo fiolaro is a typical cultivation of the hillside area of Creazzo, where the plant was introduced by the Venetians several centuries ago. Its cultivation became well established in the higher areas of the hills, near Rivella, Beccodoro and Rampa, thanks to the southern exposure of the terrain utilised, which provided good climatic conditions in the winter period. The broccolo, in fact, is a cultivation that matures during the cold season, and although it can withstand rather low temperatures (up to –10° C) for short periods of time, it requires a climate that is not excessively cold and dry, such as the hillside climate, which is definitely less rigid than in the mountains.

Market Features
The Creazzo broccolo fiolaro was recognised by a Legislative Decree n° 173 in 1998 as a traditional food product. There are several selections of this vegetable that are differentiated from each other, although the differences are not extremely marked, due to early maturation and the aspect of the leaves. It is sewn in the nursery at the end of June to obtain shoots to be transplanted. The shoots are transplanted in the field during the month of August. Within a month, the field is weeded and lightly fertilised. With no other particular care, the first broccoli are ready as early as the month of November; according to tradition, the tastiest broccoli are consumed after the first frost. It is not by chance that the organoleptic traits of the vegetable improve precisely during the winter, thanks to the frost that tends to limit the plant’s biological processes, increasing the concentrations of salts and sugars in the leaves. After the manual harvest, the broccoli are cleaned and the older leaves are removed. They are packaged in crates and marketed immediately.


TECHNICAL CARD

- Family: Brassicacee

- Period of production: the broccoli harvest starts in November and continues through February, although the tastiest broccoli, according to tradition, are harvested after the first frost, when this evergreen plant limits the presence of water in its tissues to protect itself from the cold, increasing the concentration of salts and sugars.

- Nutritional characteristics: broccoli have a high content of anti-oxidizing and anti-carcinogenic substances. The vegetable is indicated as a food that helps prevent tumours of the digestive tract, lungs, breast, prostate and endometrium and is beneficial for persons affected by
arterial hypertension, thanks to its high content of potassium.



USEFUL ADDRESSES
Creazzo Municipality
Head office: Piazza del Comune, 6 - 36051 Creazzo (Vicenza)
Ph. +39 0444 338211
Fax +39 0444 338299
E-mail: segreteria@comune.creazzo.vi.it
Website:
www.comune.creazzo.vi.it



TRADE FAIRS AND EVENTS
Creazzo (January): Sagra del broccolo “Fiolaro”
(The “Broccolo Fiolaro” Feast)
Ph. +39 0444 338242



BROCCOLI FROM BASSANO
The second range of broccoli of the Vicenza’s area are Broccoli from Bassano. They’re farmed between the municipalities of Bassano del Grappa, Rosà, Pove del Grappa and Cassola, where weather is mild, fresh and is not moist.
The early variety of this kind of cabbage is “bonorivo”, it has an intense green color, with wide long leaves. Its bloom is light green with external leafs which are long and wide too.
The half-season variety is divided into two categories:
“half-season bonorivo” which has a lighty color with external slightly wide long leaves and “delayed half-season”, which is like “bonorivo” but its leaves are notched and has a much more opened bloom.



Recipes

Polenta with Creazzo “Fiolaro” Broccoli and Asiago Mezzano

4 servings

300 g. cleaned “Fiolaro” Broccoli,
1 garlic clove,
40 g. butter,
100 g. Asiago Mezzano (medium-ripe variety)
350 g. Marano corn.

Clean broccoli, chop them and simmer in boiling salted water for a short time. Shallow-fry garlic into a bit of oil in a frying pan and before it starts colouring, add the broccoli, let them get spicy. Prepare a firm polenta (corn mush). Remove from heat and add grated Asiago and the broccoli. Mix them well and serve. You can spread some grated Asiago Mezzano on dishes.