Description
As is known, these inflorescences of turnip greens take on different names: in Naples and Campania «friarielli», in Rome «broccoletti», in Tuscany «rapini» and in Puglia, precisely, «cime di rapa». In short, whatever the term used, the truth is only one: we all love it. The “friarielli”, born as a “poor food” of our country, have been widely rediscovered in the culinary field: we are used to accompanying them with pork sausage, but today the “friarielli”, to keep up with the times, go perfectly even with gourmet pizzas, where their intense flavor is certainly dominant.
