And what to look for? According to Chris Boswell, sous chef at the prestigious American Academy currently engaged in the Rome Sustainable Food Project, the Top Ten Roman Vegetables are:
2) Puntarelle—Catalan Chicory
4) Funghi Porcini—Porcini Mushrooms
6) Fave—Fava Beans
10)Asparagi Selvatici—Wild Aspargus
Enjoy them at their seasonal best at your leisure in all their splendid variations in the market stalls and on your plate.