The Cima di Rapa, also known as broccoli, is a leafy green vegetable of the Brassicaceae family, a close relative of broccoli and cabbage. It is particularly popular in southern Italian regions, such as Puglia, where it is a traditional ingredient in many dishes.

The Cima di Rapa is characterized by small green flower buds, similar to those of broccoli, surrounded by dark green leaves and sometimes by thin stems. These parts of the plant are all edible and have a slightly bitter and peppery taste, with a consistency that can vary from tender to slightly fibrous, depending on the ripening and cooking method.

This vegetable is extremely versatile in the kitchen: it can be boiled, sauteed, or steamed and is often used in pasta (famous is the dish “orecchiette with turnip tops”), soups, or as a side dish. It is also a great choice for vegetarian and vegan dishes.

From a nutritional point of view, Cima di Rapa is rich in vitamins (A, C, K) and minerals such as iron, calcium and potassium. It also contains phytochemicals with antioxidant and anti-inflammatory properties.

Easy to grow and with a relatively short growing season, Cima di Rapa is a winter and autumn vegetable, although in some climates it is available almost all year round.