BROCCOLI RABE

This vegetable has long and serrated leaves. It is very commonly used in traditional cooking in southern Italy, in particular in Apulia, Campania and Calabria. It is eaten cooked and is the main ingredient of many typical dishes including the famous pasta dishes “orecchiette” with broccoli rabe and “strascinati”. The product is originating from a sustainable, controlled and certified Supply Chain. It is grown following the disciplines of integrated production. Three varieties are being grown: the “quarantina”, “sessantina” and “novantina”.