The Broccole Capoccione is a variant of the Romanesco broccoli, referable to the Brassica oleracea var. Italica, grown exclusively in the municipality of Albano Laziale, a pretty town in the Castelli Romani, where it is known by the name of Capoccione due to the larger inflorescences. The historicity of the cultivation of this vegetable in Albanian gardens is attested by the nickname used for the inhabitants of Albano, broccolari, because of their broccoli production and sale in Roman markets. The plant adapts to all types of soil, even sandy ones, as long as they are well drained and enriched with organic matter. It is sown about 35 days before transplanting, in polystyrene cells, with a temperature of about 25 °C for optimal development. It is very resistant to the coldest temperatures, but the best time for sowing is summer. Through irrigation, especially in summer, and fertilisation, an erect plant with ribbed leaves and a height of about 20-40 cm is obtained. The harvest, carried out by hand and with the staggered method, is done from mid-October onwards, depending on the variety. The vegetable is characterised by a rounded and compact inflorescence, an intense bright green colour and green leaves. In addition to its therapeutic properties, this broccoli is very versatile in the kitchen. It can be consumed boiled, sautéed or raw with olive oil, salt and lemon. It is the main ingredient of “stewed broccoli”, a typical recipe of local cuisine, but also of pasta with broccoli and skate broth, a typical dish of the Roman tradition.