Friarielli are one of the most widely consumed and appreciated vegetables in Neapolitan cuisine, although they are spread somewhat throughout southern Italy and on the tables of central regions. They are a very versatile product and represent the contour ideal for accompanying meat dishes, above all sausage.

Friarielli are nothing but a part of the plant of the turnip tops and over time have acquired different names in different regions. The term friariello is said to derive from the Neapolitan verb "frijere" (to fry), which is the way of cooking vegetables that are sautéed in a frying pan to give them even more flavor.

When to eat friarielli

Friarielli are the inflorescence of the plant called. brassica rapa and its cultivation is especially widespread in central and southern regions. They are a typical winter vegetable that grows even at low temperatures, and sowing takes place in summer. Depending on the different variety that is sown, the crop cycle can extend from 2 to 6 months.

It is usually possible to buy and then eat friarielli from September through March. However, it is best to harvest the vegetable when the inflorescences are still young to get the highest quality.

So many names for the same vegetable

Friarielli production mainly involves Campania, Lazio, Puglia and Molise, but the inflorescence has since acquired different names depending on the area in which it is consumed. For example, in Lazio, friarielli are called broccoletti and in Apulia they are known as turnip tops. It is precisely with friarielli that the famous orecchiette pasta with turnip tops, one of the typical dishes of Apulian gastronomy, is prepared.

However, friarielli should not be confused with the friggitelli since they are two different vegetables. Friggitelli are the small green chilies that are generally eaten pan-fried and have a sweeter and milder flavor than friarielli, which are much more bitter.