Torzella Salernitana Curly Kale (Brassica oleracea var. acephala): Curly kale has been consumed in Italy for millennia. It has disappeared from the peninsula, and only this variety remains. In the areas that likely hosted the first specimens from the eastern Mediterranean basin, it was called "Greek Kale" (source at the bottom of the page). Second only to Russian Curly Kale, it grows to one meter tall and has a diameter of 70 cm. It has a sweet taste, is low in sulfur, and holds a crunchy, tender texture. It is unaffected by low temperatures and can be grown in winter, sowing starting in July.
To reproduce this very important variety you will have to wait until the spring following the sowing, as a wintering period is needed for seed production.
It is part of the Slow Food Presidium; below you will find the link to learn more about its history and cultivation.
Unmissable.
https://www.fondazioneslowfood.com/it/presidi-slow-food/torzella-riccia/
