Wild greens

Today as in the past local cuisine has used wild greens because they are easy to find, especially in fields, meadows and along hedges during the springtime. The best known is radicio de camp; its raw leaves are used in salads.

Other popular greens are rosoline and s-ciopeti, that enhance dishes like soup, pasties and omelettes; they can be also boiled and seasoned with olive oil or prepared with garlic and oil.