Cime di rapa, also known as broccoli rabe shoots, are possibly the most representative ingredient of the Apulian cuisine and the main ingredient of the most iconic regional dish, the Orecchiette con cime di rape.
The Cime di rapa, grown in the farm and harvested by hand, are prized for their deep flavour and delicate bitterness and after being blanched, are reduced to pesto and preserved in extra virgin olive oil for a very rich taste and for that reason, can be used in plenty of recipes. Our cime di rapa pesto are 100% natural, they do not contain any artificial preservatives and are perfect not only in the preparation of the famous and delicious orecchiette cime di rapa but as an alternative to the traditional basil pesto.
The artisan who made it
The Congedi family has been growing olives and producing olive oil in the south of Apulia, the heel, for over 100 years. It all started in 1917 thanks to Luce Damiani, who, despite being a woman decided to continue to grow the olives inherited from her father. In 1917 it wasn’t easy to be a woman and run a business.
The rest is history. Now at the fifth generation, with more family members involved in the mill, Congedi has become synonym with high quality extra virgin olive and olives in general.
With the new generation in charge, Congedi has moved a switch to a sustainable approach not only in their olive orchards and farm but also in the mill, becoming totally eco sustainable in 2014.