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tarassaco
dandelion
Used in Friuli to make sciroppo di tarassaco, mixed with a lemon, cloves, and sugar, where it's also known as sirop di tala or tale; in Emilia it can be used as a filling for torelli.
The greens are cooked like spinach in many parts of Italy.
Also known as radicchiella or dente di leone.
Text © Dana Facaros & Michael Pauls
Image by freestockphotobiz