Fruit, vegetables and pulses

Turnip tops (cima di rapa)

Turnip tops (cima di rapa): tight green buds for Puglia's orecchiette

It is cut before the buds open, with a short piece of stem and the youngest leaves, and each plant gives more than one head. Puglia growers long saved their own seed, so the region counts over a hundred local strains, from Quarantina to Natalina. A traditional agri-food product (PAT).

• The head should feel compact, its buds still tightly closed
• A mildly sweet taste and no smell: strong bitterness is not a good sign
• Strains named for a town or for how many days they take: Quarantina, Sessantina, Novantina

How to enjoy it. The signature dish is orecchiette with turnip tops, tossed with olive oil, garlic, chilli and anchovies. They are also good braised, boiled and dressed with oil and lemon, or cooked with dried beans.

Production areas

Apulia

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