Romanesco

Frequently asked questions

When is Romanesco in season in Switzerland?

Peak season is from May to November. In Switzerland it is available from May to November.

romanesco: how to choose?

Pick heavy, compact pieces with fresh leaves and no dark spots.

romanesco: how to store?

In the fridge vegetable drawer, whole and unwashed.

romanesco: how to cook?

Braised, steamed, roasted or in soup; don’t overcook it, to keep flavour and texture.

Seasonal recipes

• Chicken and romanesco skewers with green sauce
• Roast Veal with Romanesco Cream and Toasts
• Raw romanesco with Sbrinz, apple and sunflower seeds
• Romanesco soup with Arctic char and crispy buckwheat
• Creamy pasta and beans with romanesco and Sbrinz
• Rosemary lamb bites on romanesco
• Romanesco with saffron, red onion and apple
• Sedanini with Red Onions and Emmentaler
• Warm potato, borlotti bean and Romanesco salad
• Paprika perch skewers with romanesco
• Romanesco and Raclette salad with marinated red onion
• Cold wholemeal pennette with romanesco pesto and lentils