AS THE NAME IN Portuguese implies (ramoso means “full of stems”), this variety of broccoli is sold in bunches containing stems, florets and leaves. Originated in the western Europe and known since the days of the Roman Empire, it arrived in Brazil in the early twentieth century, after entering North America brought by the Italian immigrants. The cultivation is concentrated in the South and Southeast regions, and the optimal time for consumption in Brazil is from July to December. To take advantage of all the nutrients in the broccolini – iron, calcium and vitamins A, B, C and K – the recommendation is to steam or cook it briefly in a little water before adding to salads, pasta and assorted fillings.