De Carlo

Cime di Rapa in extravirgin olive oil

Cime di Rapa in extravirgin olive oil


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Do you know any Italians who don’t like Cime di rapa?
This winter vegetable is the emblem of Apulian cuisine. One of the most representative dishes of Apulia is in fact “Orecchiette e Cime di Rapa”.
Typical of southern Italy, they delight everyone! And by now they are ready to make themselves known to all gourmets throughout Europe. Thanks to De Carlo preserves.
De Carlo’s Cime di Rapa in oil are grown according to organic farming methods in the fields of the family farm.
Harvested in winter, when they are at their best, they are cooked according to the typical recipe with garlic and chilli and finally preserved in De Carlo extra virgin olive oil.

How to prepare them?
Cook the orecchiette fresh, open the De Carlo jar, warm the vegetables slightly and pour them over the pasta. Stir. Ready!
Also delicious on bruschetta or as a side dish for fish and meat. Especially sausages.

Turnip greens 68%, extra virgin olive oil 30%, salt, garlic, chilli pepper, white wine vinegar. Acidity regulator: lactic acid.
Energy Value 1154kJ/276kcal
Fat 28,2g
of which saturated fatty acids 5,3g
Carbohydrates 1,8g
of which sugars 1,8g
Proteins 2,7g
Salt 17g

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