Romanesco Broccoli (Brassica oleracea) is a hybrid of broccoli (Brassica oleracea var. italica) and cauliflower (Brassica oleracea var. botrytis) from the Brassicaceae family. It is characteristic of the winter months. It stands out for its characteristic green color and the peculiar shape of its buds, which have a pyramidal structure.

Romanesco Broccoli was initially documented in Italy in the 16th century, specifically under the name of Broccolo romanesco.

Like all species of this family, it is rich in vitamin C, soluble fiber, potassium and phosphorus. Its caloric intake is low, so it is highly recommended for hypocaloric diets.

It is usually eaten cooked or steamed, although it is also often used as a raw vegetable in salads when it is very tender, roasted, fried, stewed or au gratin. It is a good companion to some fish.

It must be kept raw and unwashed in the refrigerator in a paper or plastic bag with holes, keeping it that way for a week.