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Roman broccoli White Gold is a hybrid, medium-early plant, capable of producing a large amount of florets. Once mature, the broccoli takes on the classic pyramidal shape and a bright green colour that fades over time.
Roman broccoli Cornelio, a plant with an unmistakable pyramidal shape and seeds of very high quality, boasts bright green pigmentation and large leaves at the base. This variety is very early and adapts to any soil and low temperatures.
The Roman broccoli Gitano plant is productive and produces large heads, able to weigh up to 1 kg. Unlike other varieties, this one does not give off a bad smell when cooked.
A medium-cycle hybrid, similar to October Roman broccoli but with longer maturation, harvested around December. Bright green, pyramid-shaped heads that tolerate discolouration well.
A high-quality, low-vigour winter variety, planted from September and harvested in spring. Dark green, pyramid-shaped heads protected by large leaves.
A vigorous, late-cycle variety that tolerates cold and frost well, harvested in the depths of winter. Pyramid-shaped heads with a bright green colour.
An early variety that regrows after the main head is cut, producing numerous tender side shoots. Ideal for staggered sowings and harvest from December to February.
An extremely productive, early variety with distinctive purplish-red, round heads and a sweet flavour. Rich in anthocyanins, with dark green leaves surrounding the head.
The classic semi-late variety, ready in about 60 days from sowing. Voluminous, with a pungent yet pleasant flavour — a traditional ingredient in Apulian cuisine.
A medium-late variety harvested about 90 days after sowing, mainly eaten in winter. A traditional ingredient in Apulian cuisine, perfect for orecchiette.
A late variety, one of the most productive, requiring about 120 days from sowing to harvest. Large leaves and rounded heads, especially suited to Southern Italy.
A variety named for its harvest period, generally in March, with a tall inflorescence harvested in characteristic tied bunches. A key ingredient in Southern Italian cuisine.
One of the latest turnip top varieties, with a medium-small, very compact broccoletto-type inflorescence. Especially widespread in Northern Italy.
A late variety typical of Lazio, harvested about 140-145 days after transplanting, coinciding with the feast of San Giuseppe. Characteristic pyramidal head made of small spiral rosettes.
A precocious, vigorous variety also known as headless turnip broccoli, grown for its leaves rather than heads. Highly productive with continuous side-shoot harvest for months.
A highly productive variety, also known as rapino, with a small head surrounded by numerous green leaves. Harvested about 75-90 days after sowing.
A hardy, highly productive variety named for its intense purple inflorescence. Numerous stems of varying sizes, sweet and tender, best harvested in deep winter.
[Brassica rapa subsp. sylvestris] Leccese turnip tops seeds, a traditional Puglia ecotype with a broad, leafy rosette and abundant side shoots after cutting.
[Brassica rapa subsp. sylvestris] Puglian turnip tops seeds, representing the hardy local varieties grown across Puglia and used for the region's famous orecchiette con le cime di rapa.
[Brassica rapa subsp. sylvestris] Maceratese turnip tops seeds, a prized Marche variety grown for its tender heart leaves and mild, aromatic flavour.
[Brassica rapa subsp. sylvestris] Olive leaf turnip tops seeds, named after its smooth, olive-like leaves and prized for its tender, slightly bitter tops.