The fruits are berries large, elongated or round, usually black, edible after cooking. The raw eggplant has a bitter taste that melts when cooked, making it also the vegetable more digestible and enhances flavor. On the other hand, the eggplant has the property of absorbing very well dietary fat, including the oil, allowing the preparation of dishes very rich and tasty.
Characterized by large fruit (even over 500 g) rounded, eggplant Violetta di Firenze, also known as Tonda, is appreciated for its firm flesh with few seeds and delicate taste. Since the ' 90's have been selected and displayed in the market hybrids that refer to Violetta and improve its characteristics: the small number or total absence of seeds, pulp after the cut darkens (or darkens much) and taste without notes love typical of other varieties .
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