I'm crazy about that more piquant, wild-growing herb of southern Italy, known there as rughetta.
Fans recognize it by leaves that are more narrow, lanceolate, and greyish than arugula's.
South of Rome, rughetta is eaten in a tossed salad, either alone or mixed with other greens. This recipe was created on the island of Capri in the fifties at the late Trattoria da Vincenzo. You can feast throughout Italy on salads called insalata caprese, but someday treat yourself by heading for Capri and the Da Paolino restaurant to dine on the real thing, high above the Marina Grande in a grove of lemon trees. Dinner only, every day in the summer. Use of this site constitutes acceptance of our User Agreement .