It is known for its slightly bitter taste, and is particularly associated with Italian, Galician, and Portuguese cuisines. Within Italian cuisine, the plant is heavily associated with Southern Italian cuisine (especially Neapolitan cuisine and the cuisines of Campania and Puglia) and Roman cuisine.
In Italy, it is also called cime di rapa (literally meaning "turnip tops"), rapi, or rapini; in Naples it is known as friarielli or frijarielli and sometimes broccoli di rapa; in Rome broccoletti; and in Portugal and Spain grelos.
In Umbria and other Central Italy regions, rapini sautéed with garlic, chili pepper and guanciale can be a side dish for porchetta, grilled pork ribs and sausages and other pork dishes.
broccoli, sunflower oil, salt, garlic, hot pepper, acidifying: citric acid. Store in refrigerator after opening.