Among the best characteristic products of Campania, tradition gives a remarkable place to Neapolitan broccoli, the so-called friarielli.
The origin of the name probably comes from the Castilian "frio-grelos" (winter broccoli) but it could also come from the Neapolitan verb "frijere" (to fry) as they are, in most cases, consumed fried. In fact, the destiny of the friarielli—that which gives them their unmistakable flavour—is to be fried! Cook them for some minutes in a pan with hot extra-virgin olive oil, garlic, salt and, for those who love strong flavours, spicy chili pepper. Finally, serve them on toasted bread.
If you prefer, you can also serve the friarielli natural.
Weight: 280 g
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