Additional information

Escarole

Source area	Nola countryside – Italy
Nutritional Intake	Vegetable rich in phosphorus, calcium, magnesium, zinc, iron, selenium and copper. The fresh vegetable is also rich in vitamin A, B9, C, E, J, and omega unsaturated fats: among the omega-3 we have αlinoleic acid, and as far as omega-6, we have oleic acid. Good quantity of insoluble fiber, and much more than in any other vegetables, a high quantity of chlorophyll A and B.
Period of transformation	From the second week of November to the first week of March.
Trivia	Egyptian, Roman and Greek people well knew this vegetable, as it was appreciated for its sapidity and fiber consistency once cooked. The Italian name derives from Latin “escarius”, which means bait or food bait.

Escarole with Capers and Olives, in Sunflower Olive Oil