More about fiorina
What is fiorina?
The Fiorina are the buds of a variety of cauliflower, of the Asian origin, which is characteristic because the florets of their pellets tend to peel without flowering.
It has a sweet and smooth flavor. It is very tender and crunchy. You can eat it cooked on the grill, boiled, baked or even raw.
Its nutritional properties are excellent: it has no fats, it is an antioxidant, good for the immune system, rich in vitamin B6 and vitamin C.
Two stems of fiorina are equivalent to one of the five servings of fruit and vegetables recommended per day.
Amount per 100g
|of which saturates||0.2g||1%|
| of which sugars
*Percent Daily Values are based on a 8400 kJ / 2000 kcal diet.
How is it grown?
In the cultivation of Fiorina, two varieties are used mainly; one from August to September, which behaves better with high temperatures, and the other one from October to February, which responds better to the low temperatures.
The seed germination process varies from 30 days in August to 65 days in January.
The cultivation cycle of the Fiorina ranges from 65 days in the summer plantations (the end of August and the beginning of September) to 110 days in the winter plantations (the end of December and the beginning of January).
The summer plantings have a minor vegetative development, since it has little time to develop due to heat and tends to fructify, this means that the pellet is less covered by the leaves. When the sun projects directly on the pellet, it acquires a visually appealing of yellowish white color.
The winter plantings having the longest vegetative cycle and it has more time to develop, covering the pellet by the leaves and giving it a pure white color.
When the Fiorina reaches it’s size, between 15 and 20 centimeters long in diameters, the florets begins to spike, 10 days later, when the florets have reached a length between 8 and 15 centimeters, it will be time to collect it.