Cime di rapa or turnip top is a typical vegetable of Italian agriculture, cultivated mainly in Lazio, Puglia, Basilicata, Calabria, Molise and Campania.

Puglia with 3,500 hectares of cultivation produces a third of the Italian product. Turnip tops are harvested in autumn, winter or spring, depending on the sowing.

Thanks to the water contained in them (90%) and the potassium/sodium ratio, turnip tops have good diuretic properties. Since every 100 grams of product contain only 28 calories, it is a food that is also suitable for diets with low calorie intake. Their fiber content makes them play an important role in stimulating intestinal activity.

They are usually eaten cooked and have a slightly spicy, bitter taste. The best cooking are steamed or in a pan, while for boiling, the cooking times must be short: it is enough to blanch them in a few minutes, then they can be sautéed in a pan with garlic and onion.

Orecchiette con cime di rapa is a classic Pulian dish that is delightfully simple to make here you can find our recipe

They are very tasty also accompanied with boiled potatoes, or stewed and used as an ingredient for a risotto