Vegetable
Calabrese
S tier
Calabrese is the large central green head most shoppers picture as broccoli—dense bead-like florets on a thick stalk, named from Calabria’s Italian tradition even when grown in California or Spain. Flavour is sweet-green when cut young and more cabbage-bitter if yellowing. Side shoots often follow main-head harvest on open-pollinated and some hybrid plants. Cut the main head with stalk; peel and slice the stem for equal tenderness. Steam, roast at high heat, or flash-blanch for salads. Avoid overcooking into khaki mush—Calabrese’s appeal is colour and snap.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Calabrian and broader Italian growers selected large green heading broccoli called Calabrese.
Italian immigrants and California shippers popularised Calabrese-type heads in US markets.
Hybrid Calabrese production standardised supermarket broccoli shape worldwide.
Calabrese remained the commodity default against sprouting and stem speciality types.