BIO Lollo Rosso

This particularly popular cut and pick lettuce forms a compact rosette of leaves, not a closed head. Its leaves are curled and dark red to purple at the edges. A variety that enriches the vegetable market is Lollo Bionda, which differs from Lollo Rosso in its green-yellow leaf colour. Both have a crisp, fresh, slightly tart, mildly nutty taste.

Origin

Lollo Rosso lettuce is native to Italy. Today, it is also cultivated in France, the Netherlands and the Federal Republic of Germany. Lollo Rosso is available on the market all year round. Our domestic harvest from May to December is supported in the other months by imports from Italy, France and the Netherlands.

Tips

Lollo Rosso lettuce, which is popular in the catering trade because of its good shelf life and lasting freshness, can be stored in the vegetable compartment of the refrigerator for several days.

Preparation

The crunchy lollo rosso is usually eaten raw as a salad. Mixed salads in particular are spiced up by its red colouring. Its curly leaves are also very suitable for decorative garnishing.