Appeared earlier in Romeing.
One of the most exciting things of life in Rome for me is the neat distinction between produce seasons. That eagerly anticipated day when, finally, the Roman artichoke makes its arrival, or the leafy greens that disappear at your greengrocer’s overnight.
My heart jumps when I see agretti at the market early spring. They are also called Barba di Frate (monk’s beard), because supposedly it was the Capuchin friars who started cultivating them. And they had green beards. Or so the vegetable legend goes.
Agretti are salty-tasting, grassy greens that grow only in coastal areas. In Italy, they are cultivated mostly in Tuscany and Lazio.…Read More