Cauliflower is characterized by an inflorescence, called "head" or "curd," consisting of numerous floral peduncles, greatly enlarged and densely packed. The inflorescence forms a corimbo and can have various colors (white, straw-colored, green, violet), constituting the edible part of the vegetable. Cauliflower has numerous varieties, which are distinguished based on the maturity period. There are very early varieties (harvested in October), early varieties (harvested in November-December), winter varieties (harvested in January-February), and late varieties (harvested from March to May). In addition to the more common white-inflorescence varieties, there are others with different colors, such as the green cauliflower from Macerata or the violet cauliflower from Catania. The planting density is 6 plants per square meter.