Romanesco – the finest of all zucchini in my view. It has the most distinctive of flavours, fresh, nutty and delicately sweet. Best of all it stays firm when cooked instead of turning to watery mush. The only possible contender is the trombetta d’Albenga, which is more suitable for certain dishes (eg stews), but on every other level the Romanesco is the tops. Of course, it’s absurdly tricky to find in Britain, so sensibly I grow my own. Note the distinctive, heavily ridged exterior.

4 thoughts on “ZUCCHINI SUPREME

  1. Would you be so kind as to tell me if they need to be salted before cooking? I have this summer been growing courgettes of an unknown variety (plants were gifted to me), which I don’t think are Romanesco, as they are not as deeply ribbed, but do have a good nutty sort of flavour, don’t turn to mush, and certainly don’t need salting. One might be tempted to sacrifice convenience for an even better taste, though!

    1. I’m so sorry. I quite forgot to reply to your comment. I never salt my Romanesco zucchini. The stay firm and, as far as I’m concerned, no other zucchini comes close in terms of flavour. Good luck.

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