[vc_row][vc_column][vc_column_text]The vegetable known as cime di rapa consists of the budding inflorescences (and leaves, which feature in numerous southern Italian recipes) of Brassica Sylvestris Rapa, a plant related to cabbage which grows spontaneously in the Mediterranean region.
\nThe plant is characterised by a large root, more or less long and pinnate leaves (i.e. fragmented along the central axis, like a feather), and fleshy inflorescences similar to broccoli.
\nOnce the flowers open, they are no longer edible.<\/p>\n
Although this is a typically Italian vegetable, nowadays it is also grown and consumed in America and Australia, where it was introduced by Italian migrants.<\/p>\n
Like cabbage, rapa and its tips have been used and valued in the kitchen since ancient times.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
In the Naples area, where this vegetable is commonly grown and eaten, it is better known as friarelli, or “winter broccoli”, from the Spanish term frio-grelos.<\/p>\n
Not to be confused with friggitelli, which are cone-shaped sweet green peppers.<\/p>\n","protected":false},"featured_media":1297,"template":"","meta":[],"yoast_head":"\n