Table of content A-Z


lollo rosso


Botanical name: Lactuca sativa var. crispa

Lollo Rossa


Lollo rosso originated in Italy. Today it is grown chiefly in Germany, France, the Netherlands and Italy.


Lollo rosso is sold all year, but it is in abundance from May to October, when domestic produce is available.

Appearance, taste, characteristics

In addition to lollo rosso, which has curly leaves with reddish-brown edges, there is also lollo biondo (biondo = blond) or lollo bianco (bianco = white) with yellow-green leaves. The leaves form a rosette, not a head. Lollo rosso is slightly bitter and nutty, while lollo biondo is milder in taste.

Quality criteria, optimal storage conditions

Make sure that the leaves are not wilted when you buy lollo rosso. The lettuce should also not seem too wet; merchants use the trick of spraying lollo rosso with water to make it look fresher. It keeps well for 5 days in the refrigerator. Keep it slightly moist; individual leaves can also be kept this way in the refrigerator for some time.

Form of consumption, use, processing, practical tips for preparation

Lollo rosso is eaten mainly as a salad. However, it can also be cooked and served as a vegetable. It is important to wash it thoroughly to remove the sand or earth that can collect in the curly leaves. The outer leaves should be removed, after which it can be prepared alone or mixed as a salad. It is popular in the food service trade not only because of its decorative colour but also because it keeps longer than other varieties of lettuce.





  This article was written by




  With the website the Fritz Terfloth Foundation of Münster offers consumers independent and competent information about plant foods and their health effects. All texts are subject to German copyright law. Information about the conditions for use of the texts by third parties can be found here.