Torzella, Cavolo greco, Torza riccia

Campania, a region in southern Italy, is known for its rich culinary traditions and diverse range of local produce. One such specialty is the Torzella, a type of wild chicory that is commonly found in the towns of Naples, Caserta, and Salerno. This bitter green is often used in traditional dishes such as pasta e fagioli or sautéed with garlic and chili flakes. The Torzella has been recognized with a Protected Designation of Origin (DOP) by the European Union, ensuring that it meets specific quality and production standards.

Another popular vegetable in Campania is the Cavolo greco, or Greek cabbage, which is commonly grown in the town of Avellino. This leafy green is often used in soups, stews, and pasta dishes, and is known for its slightly peppery flavor. The Cavolo greco has also been awarded a DOP designation, highlighting its importance in the region’s culinary heritage.

In addition to these greens, the Torza riccia, a type of curly endive, is also a staple in Campanian cuisine. This bitter green is often used in salads, soups, and as a side dish, and is commonly found in the towns of Benevento and Caserta. The Torza riccia has also been recognized with a DOP designation, ensuring that it is grown and produced according to strict specifications.

Overall, these traditional vegetables play a crucial role in the culinary identity of Campania, and their DOP recognition highlights their importance in preserving the region’s gastronomic heritage.

Sources:
– “Campania DOP” – www.campaniadop.it
– “Prodotti Tipici Campani” – www.prodottitipicicampani.it