Sopa de col arzille y romanesco, un clásico gourmet

A signature dish of Lazio, a treasure waiting to be discovered by many other regions of Italy. The arzille and Romanesco cabbage soup also finds its way into the heart of chef Giorgio Locatelli, who offers his version, faithful to the traditional recipe but with the expert touch of experience.

Vegetables are the protagonists

Along with "arzilla," or skate in Roman dialect, this soup's star vegetables pair perfectly with fish. Romanesco cabbage, first and foremost, is similar to classic broccoli, but with florets shaped like cones. Beautiful to look at, but above all delicious and healthy to eat. Its flavor is complemented by carrots, onions, celery, and tomato paste, which bridge the flavors of the skate and cabbage.

Vegetables and water consumption: be careful about waste

Vegetables are an essential part of a healthy diet—not only of arzille and Romanesco cabbage soup, but also, and above all, of a healthy diet. But it's important to understand that the agricultural sector, in addition to being one of Italy's main productive activities, requires ongoing support in terms of infrastructure and natural resources to ensure its continued functioning, especially water.

For this reason, Reckitt—a multinational that owns, among others, the Finish brand—and the Future Food Institute, an Italian center of excellence for agri-food innovation—have chosen to undertake a series of concrete actions since 2020 to safeguard water resources in various areas of our country, where drought risk is very high. Let's remember that water is in our hands, and every action counts. We often waste it without realizing the potential consequences for our future and that of our country. Perhaps you didn't know that if you avoid rinsing dishes before putting them in the dishwasher, you save up to 38 liters of water each time. Eating vegetables is a necessity—as well as a pleasure—but we mustn't forget the essential resource without which agriculture could not exist.

Arzille and Romanesco Cabbage Soup: Giorgio Locatelli's Recipe

• 1 medium head of Romanesco cabbage
• 1 carrot, 1 onion, 1 celery stalk, finely chopped
• 1 tablespoon tomato paste
• 1 clove of garlic, lightly crushed
• 150 g of cooked skate
• 800 ml of skate broth
• 2 slices of white bread
• 1 tablespoon chopped parsley
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste
• In a saucepan, add some of the oil, the vegetables, and the garlic and sauté for a couple of minutes.
• Then remove the garlic, add the paste, the Romanesco cabbage and season for another 2 minutes.
• Season with salt and pepper and add a third of the skate broth until it covers the cabbage. Bring to a boil and cook gently for 8-9 minutes, adding more broth if necessary.
• Meanwhile, toast the bread and rub it with a clove of garlic and a drizzle of oil.
• Finally, add the fish to the soup, season with salt and pepper, and serve garnished with oil and the previously toasted and seasoned bread.
• Ipsos CAPI Home Meter survey conducted on a representative sample of 153 Italian families. July 2019.