Frozen Broccoli Rabe (Turnip Tops) Spirito Contadino: the authentic taste of Puglia, all year round
Broccoli Rabe (Turnip Tops) – also known as broccoletti, friarielli or rapini – is the signature vegetable of Apulian cuisine. Frozen Broccoli Rabe Spirito Contadino brings all the genuineness of this typical Southern Italian vegetable into your professional kitchen: harvested at the right degree of ripeness and frozen immediately after picking to lock in flavour, colour and nutritional properties. Available in a 2 kg pack within an 8 kg case, designed for catering, canteens, pizzerias and Italian restaurants.
Grown according to the Apulian farming tradition, broccoli rabe stands out for its characteristic slightly bitter, bold and unmistakable taste, balanced by a pleasant sweet note in the florets. A humble yet generous vegetable, the star of recipes now appreciated across Switzerland by lovers of true Italian cooking.
What is broccoli rabe (Cime di Rapa)
Broccoli rabe belongs to the Brassicaceae family and is grown mainly in Puglia, Campania and Lazio. The still-closed florets are harvested together with the tender leaves and youngest stems. Its bitter character is the signature of the Mediterranean: at the table it pairs perfectly with garlic, extra virgin olive oil and chilli. It is also a natural source of vitamin C, vitamin A, calcium, iron and fibre.
- Origin: Italy, Apulian tradition
- Brand: Spirito Contadino
- Pack: 2 kg bag
- Case: 8 kg (4 packs)
- Storage: frozen at -18 °C
Why choose frozen
Freezing immediately after harvest is the best way to preserve a seasonal vegetable like broccoli rabe. Quick-freezing halts enzymatic activity and preserves vitamins, chlorophyll and crispness. The result is a product available all year round, already trimmed and ready to use: no waste, no time lost cleaning and boiling, precise portioning and zero waste. For a professional kitchen this means costs under control, consistent yield and identical quality at every service.
- Already cleaned and trimmed: ready to cook
- Available all year round, even out of season
- Consistent yield and portioning
- Less waste and shorter prep time
How to cook it
Frozen broccoli rabe needs no thawing: it can be cooked directly. The most classic method is to sauté it in the pan with garlic, extra virgin olive oil and a pinch of chilli, after a brief blanching. It is the indispensable base of the famous orecchiette with broccoli rabe, the Apulian dish par excellence, but it is also excellent as a side dish, in soups, on bruschetta, in focaccia, on pizza or as a filling for panini and calzones.
- Orecchiette with broccoli rabe: garlic, anchovy, olive oil and chilli
- Sautéed in the pan: a classic Mediterranean side dish
- On bruschetta and focaccia: rustic, tasty starters
- Pizza topping: with sausage or provola
Recommended pairings
The bitter taste of broccoli rabe balances beautifully with savoury, fatty ingredients: sausage, anchovies, smoked provola, burrata and aged cheeses. With pasta, go for the short shapes typical of the South (orecchiette, cavatelli). For wine, choose structured whites or young Apulian reds such as Primitivo and Negroamaro, able to stand up to the vegetable's bold character.
Storage and cold chain
Store at -18 °C in the freezer. Once thawed, the product must not be refrozen. To ensure quality and food safety, always respect the cold chain from delivery to use. LAPA guarantees temperature-controlled deliveries throughout Switzerland – Zurich, Geneva, Lugano, Basel and beyond – with refrigerated vehicles that keep the cold chain intact right up to your kitchen door.
- Storage temperature: -18 °C
- Do not refreeze after thawing
- LAPA refrigerated delivery throughout Switzerland
