Cime di rapa is a leafy green from the brassica family, which is popular all over Italy, but especially in the southern Italian region of Puglia.
It’s most commonly eaten in the province of Bari.
Cime di rapa is usually harvested in the mild winter and is known for its slightly bitter and peppery taste.
It is usually blanched, then fried in garlic and olive oil and served as a side, or as a star ingredient in the most classic Apulian dish, orecchiette e cime di rapa.
The secret of the dish lies in the cooking of the vegetables with the pasta; the cime di rapa should infuse the pasta with its flavour.
The Associazione Puglia has had great success with its ‘Cinema, Cibo e Cultura Pugliese’ events, with June’s panzerotti dinner selling out completely.
At the event, a film will be projected at 16:30 pm, followed by serving of the pasta dinner.
Soft drinks and coffee are included in the price which sits at $15.00 per person.
Bookings are essential.
Call Gianni 0412 262 695, Giulia 0414 645 855 or Felice 0418 614 519 OR email to secure your place.