Broccolini, a term generally used in the plural form, which indicates a vegetable of the cruciferous family, formed by many fleshy and branched inflorescences, of a dark green color which, opening, would give life to the flowers. For this reason the broccolini are collected and consumed when the broccoli are still closed. Among the best known and most widespread varieties we will mention the «Precocissimo di Napoli», the «Calabrese Precoce» and the «Tardivo d'Inverno». Broccolini are generally boiled before being consumed. They are divided into florets, cooked in boiling salted water, then they can be sautéed in a pan with oil, garlic, anchovies, and chili.