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The Chiacchietegli or purple broccoletti of Priverno
In the wonderful area of Priverno you will be immersed in an ancient culinary tradition, passed down from generation to generation. Here, since time immemorial, extraordinary products have been grown with love and dedication: delicious Chiacchietegli (purple broccoletti).
These little treasures are known for their vibrant purple-coloured shoots and a taste that will make you fall in love at first bite. A history of continuity that is in danger of disappearing due to modern challenges, such as the increasing spread of other varieties. For this reason, the Slow Food Foundation took the initiative to protect and preserve Chiacchietegli by creating a monitoring organisation. It is an act of love and commitment to ensure that this legacy is not forgotten.
Every year, as summer begins to grace our land, Chiacchietegli seeds are carefully planted in our seedbeds. Then, as the months go by, these young shoots grow into a spectacular sight, with the flower buds tinged with their distinctive purple.
Harvesting begins in late December and continues until Easter. First the central florets are sheared off, to then move on to the side shoots, which must be harvested before they bloom in all their glory.
How to taste them? They are carefully preserved in oil, but are also used fresh in order to give a special touch to many dishes in our local cuisine. They are the stars of Chiacchietegli soup, a true culinary delight. This delicacy is traditionally prepared in an old earthenware pot, with a beginning that is a culinary ritual all to savour. In fact, it starts with chopped lard, now often replaced by extra virgin Itrana olive oil, and garlic is sautéed.
Chiacchietegli is not only a treat for the palate but also a love story of good food and the preservation of our roots.
