romano (cultivar of B. oleracea var. italica) or "romanesco" is a typical Italian vegetable, more precisely from the Lazio region, which is however also grown in other areas of the peninsula.
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The immature inflorescence is consumed, that is, it has not yet blossomed, while the leaves and the root should be discarded or used differently.
Rich in both provitamin A (RAE) - more precisely in carotenoids - and vitamin C (ascorbic acid), Roman broccoli is relevant in both the VI and VII fundamental food groups. It is also a good source of water, dietary fiber, antioxidants of various kinds - such as flavonoids - and certain minerals - such as potassium, magnesium, manganese, etc.
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