laciniato stands or CURLY and not for "toscano"

The variety is called "Cavolo nero", or "Toscano" kale, which is an Italian variety also known as "dinosaur kale", because it is different in appearance from standard types. below is a link with a description and photo.

http://forums.gardenweb.com/forums/load/market/msg0118204625...

Toscano Kale - Dark-green, blistered, strap-shaped leaves. Resistant to heat and cold. Harvest baby leaves at 30 days. Also known as 'Nero Di Toscano'.

http://vegvariety.cce.cornell.edu/mainSearch/showAll.php?ID=...


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Note added at 2 hrs (2007-06-30 05:37:15 GMT)
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Well, there's Cavolo Nero, Brassica oleracea acephala or black leaf kale, which Italians generally associate with Tuscany: It's a leafy cabbage that doesn't form heads, but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard (a meter) long, have pronounced ribs, and whose surfaces have a distinctive bubbly appearance.

Cavolo Nero, or Kale: It's Good For You!

http://italianfood.about.com/od/aboutingredients/a/aa011007....

Cavalo nero
An Italian cabbage with dark green leaves that have a good, strong flavour. It can be used in all cabbage recipes but it's particularly good in soups - such as the classic Tuscan soup, ribolitta, which is traditionally left to sit for a day before serving to allow the soup to thicken and the flavours to develop. Cavolo nero is delicious cooked simply, just fried in olive oil with garlic and chillies.
http://www.bbc.co.uk/food/glossary/c.shtml?cavolo_nero