Cime di Rapa

La storia

Che cosa stai assaggiando

A slightly bitter, leafy brassica with small florets, synonymous with the cuisine of Puglia.

Wildly popular in Southern Italy, particularly Puglia and Campania. It is a turnip top, not a true broccoli. Its history is the history of "cucina povera"—foraging for bitter greens to flavor simple pasta dishes.

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Conoscerlo

Prima di comprarlo

Al palato: Pleasantly bitter, pungent, and nutty. The flavor is assertive and pairs perfectly with bold ingredients like chili, garlic, and anchovies.
Stagione: Autumn/Winter
Conservazione: Store unwashed in a plastic bag in the refrigerator crisper. Best used within 3-5 days as the leaves yellow quickly.

La lavorazione

Come si fa

Grown extensively in Puglia. The entire plant is edible, but the tender leaves and small, broccoli-like buds ("cime") are prized. Harvested in late autumn and winter.

Cime di Rapa is the emblem of Pugliese cuisine. 'Orecchiette alle cime di rapa' is the region's most famous dish. It represents the tradition of foraging for wild greens.

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