Probably not everyone knows that Neapolitan broccoli friarielli were once grown in the hilly district of Naples, the Vomero, which was in fact known as ‘o colle d’ ‘e friariélle.
Traditional products from Campania, Neapolitan broccoli friarielli, are grown in the north-east of Naples, particularly in the municipalities of Aversa, Acerra, Afragola, Caivano, Cardito, Casoria and Sant’Antimo. O friariéllo in particular, is the newly developed inflorescence of the turnip top, containing a lot of calcium, phosphorus, vitamin C, vitamin B2 and vitamin A, as well as a good quantity of proteins. Characterized by a bitter and very pleasant taste, friariélli are consumed only the tenderest leaves, which have always been used as a side dish, or as an ingredient for recipes such as: pizzas, rustic and special condiments for pasta.
