Giusi wrote:

>> It chard is what I believe, aka "cardo", it's due to the time they
>> harvested> it: season starts around october and chards are bitter,
>> then they get always> less bitter as the season proceedes.

> Chard is bietole. Cardo is cardoon.

Many thanks, Giusi
I hardly recall natural cardo, since I have always seen them already cooked
and ready in the dish.