Broccoli rabe, also known as cime di rapa or rapini, holds a significant place in Italian culinary history. Its use in the kitchen can be traced back to ancient Roman times, which highlights its long-standing role in our gastronomic traditions.

This vegetable, which originates in the Mediterranean region, was not only prized for its distinctive bitter flavor but also for its nutritional value, and its wide cultivation across Italy’s diverse and fertile agricultural landscape allowed it to become a staple in traditional Italian cuisine. Indeed, its adaptability to various growing conditions enabled it to thrive in different regions, making it a common ingredient, especially in our South.