Tuscany’s Curly Black Cabbage is a Traditional Agricultural Product (PAT) on the national list approved by the Ministry of Agriculture and Forestry, whose requirements are regulated by the Region’s production regulations Tuscany.

Features

Tuscany’s curly kale is named because it has very large leaves, dark green in color and with lighter ribs.
Their surface is very jagged due to the presence of rather large “bubbles”.
The taste and smell are typical of cabbage.

It is produced from October to March.

Cultivation

Growing this variety of cabbage follows the following steps:

• Buying seeds
• Soil preparation: main processing, bottom fertilization, milling
• Plant sesti: about 6 plants/m2
• Possible plant protection fight: bacteriosis and cauliflower
• Fertilization: 1:1:2
• Manual collection

The traditionality of the product is given by the peculiarity of the cultivar, a local ecotype linked mainly to the poor cuisine of the farmers who used it to make the typical “boiled” or bread soup.
The cultivar and the influence of the environment are responsible for the very intense flavor of this cabbage.
It has been produced in the area for at least 150 years.