Wild hop shoots are the very young and delicate shoots of the male flower. They have a short spring season and are used in soups, or boiled, tossed in butter, more likely cream in France, and eaten like asparagus. In Venice they are very sought-after, where they are used in risotto. The shoots are snapped off when they are about 20 cm (8 inches) long and about as thick as a thumb. In England they are very rarely available fresh but can be found pickled, where the vinegar slightly overwhelms the delicate flavour. The flowers are decorative and hops are most famously used in making beers. They are known in the Veneto as brucelando, bruscandoli, cime di luppoli or luppoli. Known in Rome as lupari.
