Bonizzi Rocket

We made a visit to the superlative rocket grower Bonizzi near Verona. The owner is Francesco Bonizzi, 80, who has been growing roquette for over 50 years. His youngest son Andrea assists him in managing the business.

Bonizzi is one of the few growers in Italy still producing roquette by hand - planting, cutting and bunching. This is crucial because many growers use machines to harvest the crop which damages the plant.

A roquette seed planted by Bonizzi will be cut seven times; with machine -ut roquette the plant is damaged by the 3rd cut and won’t grow again. This is particularly important because the 5th and 6th cuts are the best because the plant has matured to have a more intense flavour and defined leaf.

Bonizzi don’t even harvest the first cut! They discard it as they don’t think the quality is good enough to sell.

After the 7th cut it’s allowed to complete its life cycle and produce flowers seed pods. These are eventually cut and then the pods are laid out to dry where they release the seeds which are also dried ready for planting next year.

It’s an expensive way of growing roquette but produces the best quality product. Francesco said he wants Bonizzi to be about quality, not quantity.