Top 78 Italian Vegetables

Prized by many chefs as the best of its kind, Pomodoro S. Marzano dell’Agro Sarnese-Nocerino is a variety of plum tomato grown along the banks of Sarno River in the fertile volcanic plains south of Mount Vesuvius, namely within the provinces of Naples, Salerno and Avellino. Locally known as 'the king of tomatoes', San Marzano peels quite easily and is characterized by an almost seedless flesh, bright red color and a delicate, bittersweet flavor. Even though San Marzano tomatoes are commonly used in a wide variety of Italian dishes, they have been designated as the only tomato variety that can be used for Vera Pizza Napoletana, the genuine Neapolitan pizza.Expand

Named after the Calabrian town of Tropea settled along the Tyrrhenian coast in the province of Vibo Valentia, Cipolla Rossa di Tropea Calabria refers to the red onions of the following cultivars: Tondo Piatta (early ripening), Mezza Campana (mid-season) and Allungata (late ripening). They are further categorized into three types: Cipollotto (scallion), Cipolla da Consumo Fresco (fresh onion) and Cipolla da Serbo (preserved onion). Fully ripe Tropea onions are either round or slightly elongated, succulent and particularly sweet. Due to their pleasant flavor, these onions are most often used for sautéeing, added to salads, paired with various vegetables and cheeses, and the smallest bulbs are excellent for pickling. Also, Tropea onions are great for making marmalades, mousses or local dishes such as Tropeana onion soup and Omelette alla Contadina.Expand

Named after its town of origin, pomodoro di Pachino refers to various varieties of fresh tomatoes grown within the Sicilian province of Syracuse. The sweet flavored Pachino tomatoes are characterized by a particularly succulent flesh and prized for their long shelf life. They are best enjoyed fresh, and typically used as an ingredient for mixed salads, cold pasta dishes or for pizza toppings. Also, according to old Sicilian culinary traditions, Pachino tomatoes are often sun-dried and preserved in olive oil in which way they can be used for making pâtés and tapenades, various flans and a seemingly limitless number of pasta dishes.Expand

Datterino is a variety of tomato originating from Sicily, known for its sweet and intense flavor. It is small and oval-shaped, resembling a date, with a weight ranging from 15 to 40 grams (0.5 - 1.3 oz). The pulp is firm with low water content, a thin skin, and few seeds, making it ideal for fresh consumption in salads or for preparing sauces and preserves. The plant is vigorous, producing abundant clusters of tomatoes that have a long shelf life after harvesting.Expand

Costoluto fiorentino is a tomato variety originating from Florence. This heirloom has a distinct flattened and heavily ribbed shape. When mature, the color of the tomato is a brilliant deep red. These tomatoes have a meaty and juicy texture that is high in sugar and acid, making them one of the best varieties for cooking and making rich sauces or soups such as pappa al pomodoro. They are also used fresh, sliced and added to sandwiches or salads.Expand

Grown and produced in the province of Naples, namely within the Vesuvio National Park, Pomodorino del Piennolo del Vesuvio refers to cherry tomatoes which are marketed al piennolo, braided in bunches and sun-dried. As the tomatoes slowly dry out, their sweet flavor and aroma become more intense and concentrated. Thanks to this old Vesuvian method of preserving, these fragrant cherry tomatoes can be enjoyed year round. Piennolo tomatoes are amazingly versatile and typically used as pizza topping or for preparing a wide variety of traditional Neapolitan pasta dishes like Scialatielli con salsiccia and Tagliatelle alle vongole or even desserts such as Millefoglie del Vesuvio.Expand

Rucola della Piana del Sele is an Italian rocket (arugula) variety that's grown in the province of Salerno. The leaves have a crispy texture, an intense, sharp, and spicy aroma, and a strong, distinctive flavor, which means that it can be enjoyed without any salt. When sold on the market, the product is fresh or ready to eat. The rocket is packaged in crates, trays, tubs, packets, or mesh bags. The characteristics of rucola della Piana del Sele are a result of the environment in which it is grown and the distinctive soil (volcanic and alluvial) and climate. Expand

Named after La Sila, a mountainous plateau located in Calabria, Patata della Sila refers to potatoes of the Agria, Ditta, Marabel, Nicola, Majestic and Desirèe varieties, grown within the provinces of Cosenza and Catanzaro. The composition of the fertile soil of the Sila plateau together with favorable climate conditions result in high-quality tubers with an extremely long shelf-life. Sila potatoes are easily distinguished by appearance: Agria, Ditta, Marabel and Nicola varieties have yellow skin and flesh; Majestic has yellow skin and white flesh, whereas the Desirèe variety has maroon red skin and yellow flesh. Thanks to the high content of dry substance, Agria is ideal for frying, while Desirèe is ideal for making gnocchi, and Ditta potatoes are most often used for roasting and boiling. The Majestic variety is excellent for making mashed potatoes, while Nicola is best steamed or oven-baked.Expand

Grown in the fertile plains of the Fucino Plateau, Patata del Fucino is a potato cultivar whose overall quality is directly influenced by the composition of the soil, irrigation and micro-climate of the designated area. The potatoes are planted in the spring, and harvested in late summer or early autumn when they are fully ripe. Patata del Fucino is characterized by firm flesh that does not easily yield to pressure; its skin does not separate from the flesh; it shows no signs of after-cooking blackening, and it has a very pleasant flavor. These qualities are maintained even after months of storage. The Fucino potatoes are available in several varieties: Agata, Agria, Labella, Laura, Majestic, Sirco, Tonda di Berlino and Universa.Expand

Traditionally grown within the provinces of Treviso, Padua and Venice, Radicchio Rosso di Treviso refers to Italian leaf chicory of the Precoce and Tardivo varieties. This robust red-leaved vegetable is characterized by its pleasantly bitter flavor which can be quite refreshing if balanced with salty cheeses, smoky bacon or sweet balsamic vinegar. Being extremely versatile, Treviso chicory can be enjoyed raw, grilled, braised or roasted, and it is used as an ingredient in a number of various salads, risotto and pasta dishes, as well as meat or fish based entrées.Expand