Slow Food Presidium

Known since Roman times as "Greek cabbage", belonging to the Brassica oleracea var. acephala, Torzella is one of the oldest known cabbage species.

Its cultivation is entirely manual and, perhaps for this reason, it has experienced a drastic decline in recent decades. There are numerous nutritional qualities and it is ideal for winter soups. It also lends itself very well as a topping on pizza.

The dialectal name "torza riccia" is due to the numerous leaves characterized by abundant curl.