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Mathematics on a plate. Romanesco Natalino is a cauliflower with yellow-green, conical curds made up of spirally arranged florets—each one a miniature of the whole. A mid-early variety intended for outdoor cultivation, especially for an autumn harvest. Its flavour falls between cauliflower and broccoli: delicate, slightly nutty and crunchy when cooked.
Romanesco is an Italian type of cauliflower whose curd grows in a fractal pattern: the florets form logarithmic spirals, and each one repeats the shape of the entire curd. Natalino is one of the classic varieties of this type—it produces compact, tall, conical curds in a light yellowish-green colour, well protected by the leaves. Its structure is firmer and less watery than that of white cauliflower, so the florets retain their shape and crunchiness after cooking.
This variety is suited to outdoor cultivation in an autumn cycle: later planting (in June, or by early July at the latest) means that the curds form in the cooler conditions of September and October. This is important because Romanesco tends to form curds unevenly in hot weather. The cool autumn temperatures also have a beneficial effect on the flavour—the florets are sweeter.
Sowing (April–May, for seedlings): sow in multi-cell trays or pots, approximately 1 cm deep, at 18–20°C. Germination takes 5–8 days. After germination, provide plenty of light and a temperature of 15–18°C—excessive warmth and insufficient light produce leggy seedlings.
Pricking out: when sowing in trays, prick out the seedlings at the first true-leaf stage into 7–8 cm pots; in multi-cell trays, leave one plant per cell. Harden off the seedlings outdoors during the week before planting out.
Planting out (June–early July): plant seedlings with 4–6 leaves at a spacing of 40 × 50 cm in a sunny position, in fertile, humus-rich soil with a pH of 6.5–7.2. Water generously after planting. Romanesco thrives after legumes or in soil that was well manured in autumn.
Care: regular watering is essential—cauliflower does not tolerate drying out while the curds are forming. Mulching helps retain moisture. Feed 2–3 times during the season, ensuring adequate calcium and boron (a deficiency can cause the florets to turn brown). Horticultural fleece or netting protects against cabbage white butterflies and cabbage root flies. Harvest when the curd is still firm and the towers are touching.
Romanesco is striking in every form: briefly blanched as whole towers and served with pasta or risotto, roasted with olive oil, steamed or eaten raw in salads and on vegetable platters. It works beautifully in Italian cuisine, bakes and tempura. Thanks to its extraordinary geometry, it is one of the vegetables that looks most beautiful both on the plate and in the garden.
Do not leave Romanesco in the ground too long—once the curd reaches full size, the towers start to loosen and lose their characteristic pattern within a few days. It is better to cut it a day too early than too late. After harvesting, the curd keeps in the refrigerator for about a week, while blanched florets freeze very well.
| Latin name | Brassica oleracea var. botrytis |
|---|---|
| Variety | Romanesco Natalino |
| Curd colour | yellow-green |
| Position | sunny, fertile and moist soil |
| Seasonality | annual plant (grown as an annual) |
| Sowing time | April–May (for seedlings) |
| Planting-out time | June–early July |
| Harvest time | September–October |
| Spacing | 40 × 50 cm |
| Net weight | 1.00 g (~300 seeds) |
| Series | Traditional |
| Manufacturer | W. Legutko |
| EAN code | 5903837431557 |
W. Legutko
Brassica oleracea var. botrytis
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