Zolle

Clean the stalks, wash them, and boil them briefly.

Once cooled, season them with oil, salt, and a squeeze of lemon.

Garlic flower stalks, known in some areas as ‘talli’, are always featured on the restaurant’s May menu. They are also excellent in omelets or blanched in vinegar and preserved in extra virgin olive oil; in this case, they should be consumed about five months after preparation.