Typical recipe of Campania tradition with Italian broccoli freshly processed and carefully selected by hand. With a delicate flavour, friarielli are seasoned with extra virgin olive oil and spicy chilli pepper.
The Romans call it broccoletti due to its resemblance to broccoli. In Naples, locals call it friarielli while further south in the region of Puglia people refer to it as cime di rapa. In the United States it is known as broccoli rabe.