Kalarepa (Brassica gongyloides)

It belongs to the same big family as cauliflower, except that the aboveground thickening of the stem is edible. It was known to the Romans as "caulorapa”. It contains a lot of vitamin C., vitamins A and B and calcium, phosphorus and iron. Perfect for crunching raw and as an ingredient of summer salads. Cooked – according to one of the many attractive recipes, it is a vegetable highly valued for its taste and nutritional value. It does not make you fat (especially when we limit the cooking time to a minimum of added fat).