Panino con Cime di Rapa

The **panino con cime di rapa** is a sandwich originating from the Abruzzo region of Italy, particularly celebrated in the town of Montorio al Vomano. It features *cime di rapa* (broccoli rabe or turnip tops) as its defining ingredient. The dish is a staple of rustic Abruzzese cuisine, where the slightly bitter, earthy greens are traditionally paired with strong, savory elements.

A classic version consists of *cime di rapa* that have been blanched and then sautéed with garlic, chili pepper, and olive oil. This mixture is piled generously onto a crusty, locally-baked roll, often a *pane cafone* or similar rustic loaf. The sandwich is frequently completed with a filling of melted local cheese, such as scamorza or provola, and sometimes includes cured meats like *ventricina* or *salsiccia* to add richness and depth.

What distinguishes a great panino con cime di rapa is the balance of textures and flavors. The bread must be sturdy enough to hold the moist greens without becoming soggy, while the *cime di rapa* should be tender but not overcooked, retaining a pleasant bitterness that cuts through the fat of the cheese or meat. The heat from the chili should be present but not overwhelming.

According to a mention on *Where The Foodies Go*, an exemplary version can be found at **Coccia d'Argento** in Montorio al Vomano. While the core ingredients remain consistent, regional variations may see the addition of anchovies for saltiness or a squeeze of lemon to brighten the dish. Outside of Abruzzo, the sandwich is sometimes adapted with milder greens like spinach, though purists argue this loses the essential character of the original.