The Neapolitan name for the leafy, lightly budded tops of a local turnip-rape, close to broccoli rabe — slender green stalks with soft leaves and small unopened florets. Cooked, they are tender with a pronounced, pleasantly bitter, faintly mustardy edge that stands up to garlic, chilli and olive oil. They are the inseparable partner of grilled pork sausage in Naples.
Where it comes from
A signature green vegetable of Naples and Campania, eaten through the cooler months, above all alongside sausage.
In the kitchen
Sautéed with garlic, chilli and oil, classically served with grilled pork sausage.
Nutrition (per 100g)
~32kcalCal
~3.2gProtein
~0.5gFat
~4.0gCarbs
~2.7gFiber
AI-estimated; model and run unavailable.
