The undisputed stars of Apulian country cuisine, these broccoli rabe are a true classic, traditionally served as a topping for orecchiette or enjoyed on toasted bread for an aperitivo.
The hearts of the most tender fennel grown in Apulia, crispy and fragrant as if just picked. Sliced by hand into thin strips, they're a fresh addition to your sandwiches and fish carpaccios.
