FLAVOUR IS A FRONTIER Natoora Italian Cavolo Nero - From November, we move from the UK to Italy for Cavolo Nero, going to Luca in Liguria and Daniotti in Lombardy - In this slightly milder climate, Cavolo grows larger with meaty leaves – no need to strip these away from the tender central ribs. - Cultivated with minimum intervention and allowed to grow at its natural pace, this Cavolo Nero is robust and mineral rich. Take it further - Blanch then plunge straight into iced water, blitz into a vibrant purée to mix through pasta or risotto. - Roughly chop, toss in olive and flaked salt and roast until crispy. Natoora's radical approach to seasonal sourcing is shaping the future of food - We are revolutionising the food system.  - We work direct with growers who value flavour, biodiversity and heritage over yield.   - We give them the support they need to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.