Turnip broccoli or turnip greens grown in Campania are called "friarielli", because they are fried in a pan with garlic, oil and chilli, thanks to their characteristic bitter taste and the unmistakable scent they give off, they represent the inevitable side dish for many winter dishes. , such as sausages, pork or provolone, fresh or [...]
The Peschiole di Vairano Patenora in the province of Caserta are small peach fruit harvested still green at the time of the first thinning, when they measure just one or two centimeters and the stone is not yet hardened. They actually belong to the category of nectarines, with hairless fruit, which are particularly suitable for this preparation. After a [...]
The Long Aubergine of Naples is a vegetable that has oblong-shaped fruits, dark purple in color, with a long peduncle and a rounded and / or slightly pointed tip. It belongs to the Solanaceae family, genus Solanum, an annual herbaceous plant, with an erect and branched stem. The leaves are large green and tomentose, the flowers are [...]
That of the giant lupine of Vairano is an ancient traditional production that has undergone a contraction in favor of new, more profitable crops, but which maintains a remarkable response in the local and provincial area for the excellent characteristics of the product. This particular lupine, which due to its large size is also called the "lupine of Vairano", "giant [...]
It can be said that pizza is the most popular dish in the world and, certainly, one of the most popular. The pizza itself has very ancient origins and the hypotheses regarding its geographical origin and the etymology of its name are numerous and still very uncertain today. What is known for sure is that it is in [...]
What is the Piennolo del Vesuvio DOP tomato? The “Pomodorino del Piennolo del Vesuvio DOP” is one of the oldest and most typical products of Campania agriculture, so much so that it is even represented in the scene of the traditional Neapolitan nativity scene. In fact, in various territories of Campania, there are groupings of ecotypes with small-sized berries, the so-called [...]
Sausage and Friarielli is a classic of Neapolitan cuisine, a perfect combination, a combination that is always well accepted whether on a pizza, a sandwich, a simple main course, or why not, even with pasta. According to some, the name friariello derives from the Spanish "frio-grelos" (winter broccoli), while others believe that it derives from the Neapolitan verb frijere [...]
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