luppolo

Humulus lupulus. The young shoots, germogli or cime di luppolo are foraged in the spring, boiled with lemon juice, and then cooked with butter or cream or in a frittata di luppolo (known in Piedmont as frità ëd luvertin; in Lombardy as a fartada cui luartis).

Also known as urticions, asparagina selvatica (for their resemblance to wild asparagus) or bruscandoli in the Veneto, where they put them in a risotto.