This bitter but tasty Italian leafy green goes by many names. In Naples, locals call it friarielli while further south in the region of Puglia people refer to it as cime di Rapa. A green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its slightly bitter taste, and is particularly associated with Mediterranean cuisine. famously used as a topping on pizza with sausage and fior di latte cheese or with orecchiette pasta.