The Italian name is agretti and according to Sab Bosco, Director at AB Fruits it is usually bought by professionals. "You need to know what to do with it," he explains. "It is mainly high-end hotels and restaurants who buy it."
"The season for good quality Agretti is short but typically lasts between February and April and demand for the product is steady. It's not a mainstream item, but if a TV chef was to use it, you never know, but I think it is long way from being on a supermarket shelf!"
For more information:Sab Bosco
AB Fruits
Tel: +44 1234 262880
Email: info@ab-fruits.com