The Case for Bitterness: Cooking With Bitter Greens, the Italian Way

The Case for Bitterness: Cooking With Bitter Greens, the Italian Way
Orecchiette with broccoli rabe, or cime di rapa, is a classic Apulian dish, combining the southern region's typical pasta and most representative winter greens. Giulia Scarpaleggia
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The holidays have come and gone, as have the rich, stodgy foods of the season. When you’re surrounded by Christmas lights, decorations, and jolly music, all you crave are fatty meat stews, warming creamy soups, and decadent chocolate cakes.

But now that the festivities are over, what are left are winter’s frigid temperatures, cold, clear skies, and biting winds. This is when I find myself craving foods that reflect the season: crisp, clear, and bitter.

Giulia Scarpaleggia
Giulia Scarpaleggia
Author
Giulia Scarpaleggia is a Tuscan-born and bred food writer, food photographer, and author of five cookbooks, including “From the Markets of Tuscany.” She is currently working on her sixth cookbook. Find her online at her blog, JulsKitchen.com
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