Eh verdade que broccoli eh uma planta Italiana? Alguem conhece la historia de cultura dela in Italia?

Tem problema com el "cabbage moth"?

(desculpe, eu sei um pouco Portuguese, espero que eh bastante similhante para compreender).

"Mangiafoglie"!. Great word - I guess I am a mangiafoglie very much so. Yes, I know that radish and brassicas are related and that broccoli is in the cabbage group. I wondered if broccoli is uniquely Italian, and from what you say it has been known in that form in Italy for a long time.

As I suspected, the cabbage moth is not a major problem in Italy, nor is it in the most of europe. It is here in north america that it is out of control. I cannot grow broccoli, cabbage, or cauliflower as a result. Just raising faglie of kale is difficult.

A proposito, modern english and german are far more different from each other than are italian-portuguese-spanish. I believe the latter are considered mutually intelligible whereas english and german are mutually un-intelligible. If we still spoke old-english it would be a different matter but norman french poked it's nose in and changed the course of world history. Italian and Portuguese are close siblings while german and english are second cousins at most.

ate mais

Mangiafoglie was not a term of appreciation, like was between towns and different states. That is now forgotten. I know that English and German are "second cousins" languages, but I've gone in Brasil and I can assure to you that the Portuguese is not comprehensible for the Italians. Written a little more, but not a lot. I have understood you because you use simple words.
Broccoli and cabbages has been a lot cultivates in past times, now ... less, some is not quite not cultivated because they are of aroma too much "strong", like the Cavolo Nero (Black Cabbage), that is very "hardy" (strong flavour). Used very many years ago (and also now) in Tuscany, to make a food, (soup) very particular with (first quality)olive oil, and Tuscanian hard-dry bread (that is prepared nearly without salt), this soup is called "Ribollita" =(re-boiled).
(I write in Italian because this is an Italian forum, also if it is quite ..died).
I can send to you seeds ..and recipe.
Ciao, Sergio

'Come usava': "as it was used"

Eu posso entender a miaoridade do seu texto Italiano.

"Black Cabbage" sounds pretty cool. Probably a type of kale, do you think? How do you call the "kales" in Italian? Maybe we can do a seed-swap.

"ribollita" - another good word; "Ribollita, mangiafoglie - presto!" Italian has a lot of excellent-sounding words, doesn't it? Da certo. Claro. Sem duvida.

ate breve

For Ribollita recipe, see:
http://www.cookaround.com/cucina/regionale/toscana/confro-1.php?id_ric=10

As explained on recipe "ribollita" means that the soup is good if is eated one day, but, if the remaining part (without bread, that has to be added at the last moment), is boiled again, (for this reboiled,= boiled again,= ribollita), in the following one is better.
Take attention that this is a food of the pasted centuries and may be "strong" in flavour.
Normally tuscanians exceed in quantity of pepper, and use sheep's milk cheese, thast is strong in flavour
As you can see is a poor food and is simply the true "stonesoup" of the famous (your) short story, you know?

I translate (also with automatic translator) the recipe:
Ingredients:
300 g of white dry beans, ½ black cabbage, ½ cabbage pointed hood (verza), 200 g of spinach, 250 g of mature tomatoes, 400 g of home-made bread. Ham or cotenne of pig cut in pieces, 1 potato, some leaves of parsley, 1 coast of celery, 1 carrot, ½ large onion (or one not large), 2 segments of garlic, thymus, hard grated parmesan (traditionally sheep's milk cheese) cheese grated, 2 liters of water, 150 g of extravergine olive oil, salt and pepper.

To put the day before the beans on water.
Boil (Separately) the beans putted on the cold new CLEAN water with the cotenne (or some little quatity of pieces of ham), and salt.

Prepare in the saucepan a battered of onion, garlic, celery, carrot and parsley and oil. When have taken color (but not burn), pour the thymus and the other vegetables (cabbages) cut large. Add salt pepper and the tomato.
Add some quantity of water extract from the boiling beans, when these last ones are cooked pour one quarter approx of boiling water and cotenne (or ham) in the saucepan soup. The half of the beans has to be smashed and then joined to the soup, leaving the other entire. Leave still bubble slowly the soup some minute then to pour in dishes (that usually are simple cup of earthenware), where will have been previously arranged the bread slices. Garnish with the remained entire beans.
If you wants ribollita "the true one", to leave the soup also for the following day, and to replace it to the lowest fire. To pour into the center of the pot some other extravergine olive oil, to make to bubble still slowly making attention that soup do not attacks to the bottom.
Pour on dishes the bread and then the soup, add finally some quantity (half spoon) of crude oil each dish, and grated cheese.
The quality of oil is fundamental.
Ciao, Sergio

Usamos "ZOE" extravirgin olive oil de Espanha. Gostamos de bem bastante.

We don't eat ham or pork but otherwise that is a good soup for us.

Ciao, Pat