Rape e Pizza (Rape Cotte con Farina di Mais su Crema di Patate e Vino Cotto)

Rape e Pizza (Rape Cotte con Farina di Mais su Crema di Patate e Vino Cotto) is a traditional dish from the Irpinia region of Campania, southern Italy. The name translates to "turnip greens and pizza," though the "pizza" here refers not to the familiar baked pie but to a soft polenta-like cake made from cornmeal (farina di mais). The dish pairs bitter, cooked turnip greens (rape) with a creamy potato purée and a drizzle of vino cotto, a sweet, reduced grape must typical of the area.

A great version balances the bitterness of the greens with the sweetness of the vino cotto and the earthy richness of the polenta and potato cream. The cornmeal base should be tender but firm enough to hold its shape, while the potato crema must be silky and smooth. At Da Cannaruto in Montemiletto, Italy—highlighted by creator Jana Food Porn—the dish is served as a refined, composed plate that elevates humble ingredients. Regional variations may substitute other bitter greens like chicory or broccoli rabe, and some cooks add pecorino or chili flakes for depth. The vino cotto is non-negotiable for authenticity, lending a caramelized complexity that defines the dish’s character.