Neapolitan Broccoli (Brassica rapa subsp. sylvestris), also known as Friarielli or Cime di Rapa, is a leafy vegetable native to southern Italy. Renowned for its slightly bitter flavor and tender leaves, Friarielli is an essential ingredient in traditional Neapolitan and southern Italian cuisine. With its vibrant green leaves, small florets, and delicate stems, this crop is celebrated for its culinary versatility and its ability to thrive in cooler seasons.
Friarielli has deep roots in the Mediterranean region, particularly in Italy, where it has been cultivated for centuries. It is especially beloved in Campania, where it holds a central place in Neapolitan cuisine. The name “Friarielli” comes from the Neapolitan dialect and is synonymous with rustic, flavorful dishes that reflect the simplicity and ingenuity of southern Italian cooking.
Historically, Friarielli was grown in home gardens, providing families with a nutritious, easily accessible vegetable that could be harvested throughout the season. Over time, it became a staple of traditional Neapolitan dishes, particularly in combination with sausages, olive oil, and chili flakes. Though it remains most popular in Italy, its distinctive flavor and culinary versatility have sparked interest internationally, making it a sought-after ingredient among chefs and home cooks alike.
Neapolitan Broccoli, commonly referred to as Friarielli, is a cool-season leafy vegetable that grows quickly and vigorously. Unlike traditional broccoli, it produces small, underdeveloped florets alongside tender leaves and stems, all of which are edible and highly flavorful.
ts deep green, crinkled leaves have a mild bitterness, which defines its characteristic taste. The thin, delicate stems provide a slight crunch, while the small, broccoli-like buds are tender and richly flavored. The plant grows in an upright habit, reaching 30 to 50 cm (12 to 20 inches) in height, continuously producing multiple stems and side shoots, ensuring an extended harvest period.
Friarielli’s flavor is distinct, featuring a slightly bitter, earthy taste with nutty undertones. When cooked, its bitterness mellows, allowing it to complement rich and savory ingredients beautifully.
Friarielli thrives in cool weather, making it an ideal crop for early spring and fall planting. It can be grown directly from seed outdoors or started indoors 6–8 weeks before transplanting for an extended harvest.
It prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.5). To ensure healthy growth and high yields, the soil should be enriched with compost or well-rotted manure. Seeds should be sown 0.5 cm (1/4 inch) deep, and seedlings should be spaced 45–60 cm (18–24 inches) apart once transplanted to allow room for full development.
Friarielli requires consistent watering to keep the soil evenly moist but not waterlogged. Mulching around the base helps retain moisture and suppress weeds. While it prefers full sun, it can tolerate partial shade, particularly in warmer climates.
The first harvest is typically ready 60–80 days after transplanting. The central floret should be harvested before it begins to flower, allowing side shoots to continue growing, providing an ongoing supply of tender greens and florets. Regular harvesting encourages new growth, ensuring a longer production period.
Friarielli is a versatile and essential ingredient in Italian cuisine, particularly in Neapolitan cooking. Its bold, slightly bitter flavor pairs beautifully with rich and savory dishes, making it a staple in traditional recipes.
One of the most iconic preparations is sautéing Friarielli with olive oil, garlic, and chili flakes, creating a quick and flavorful side dish that perfectly complements sausages, grilled meats, and fish. This classic Campanian dish, known as salsiccia e friarielli, is a beloved specialty that highlights the vegetable’s unique taste.
In pasta dishes, Friarielli is often featured in orecchiette con friarielli, where its slight bitterness balances the richness of olive oil and Parmesan cheese. It is also a popular pizza topping, bringing an earthy, flavorful contrast to creamy cheeses and cured meats.
Beyond traditional uses, Friarielli can be incorporated into soups, savory pies, and frittatas, or braised and served as a hearty side dish. Its complex flavor enhances everything from rustic stews to simple vegetable medleys, making it a valuable ingredient in a variety of dishes.
Friarielli is a nutrient-dense vegetable, packed with vitamins and minerals that contribute to overall health and wellness. It is an excellent source of vitamins A, C, and K, essential for immune function, bone health, and skin vitality. It also provides iron, calcium, and potassium, supporting healthy circulation, strong bones, and proper muscle function.
Its high fiber content promotes digestive health, while its antioxidants help combat inflammation and oxidative stress. The bitter compounds found in Friarielli are believed to aid digestion and stimulate appetite, which aligns with its traditional use in Italian diets. These compounds may also support liver function and contribute to gut health.
