Vegetables and legumes

Radishes are root vegetables with a gently peppery flavour, eaten raw in salads or served as a fresh side dish in Sicilian cookery.

The snake gourd, known in Sicily as cucuzza, is a long, curved vegetable with delicate flesh, traditional in Sicilian cuisine for soups, frittatas and summer dishes.

Borage is a wild herb with hairy leaves and blue flowers, widely used in Sicilian cooking for fillings, frittatas and soups.

Courgette flowers are delicate, versatile edible blossoms used in Sicilian cuisine for fritters, frying and stuffed preparations in traditional dishes.

Broccolini is a green vegetable with tender inflorescences, widely used in Sicilian cuisine for pasta dishes, side dishes and traditional preparations.

Escarole is a winter leafy green with broad, slightly bitter leaves, used in Sicilian cuisine both raw and cooked in many traditional dishes.

Chicory is a wild and cultivated herb with a pleasantly bitter flavour, widely used in Sicilian cooking for side dishes, soups, and salads.

Cardoons are vegetables with a delicate, slightly bitter flavour, highly appreciated in traditional Sicilian cuisine for gratins, frittatas, and soups.