{"id":2999,"date":"2020-08-21T01:56:52","date_gmt":"2020-08-21T00:56:52","guid":{"rendered":"http:\/\/172.105.66.148\/?p=2999"},"modified":"2021-05-19T09:49:09","modified_gmt":"2021-05-19T08:49:09","slug":"salsiccia-e-friarielli-la-combinazione-perfetta-della-cucina-napoletana","status":"publish","type":"post","link":"https:\/\/www.saporinostri.it\/en\/salsiccia-e-friarielli-la-combinazione-perfetta-della-cucina-napoletana\/","title":{"rendered":"Sausage and Friarielli: The perfect combination of Neapolitan cuisine"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"2999\" class=\"elementor elementor-2999\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5b4a8809 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5b4a8809\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-683e8c2d\" data-id=\"683e8c2d\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2f61388b elementor-widget elementor-widget-text-editor\" data-id=\"2f61388b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><\/p>\n<p class=\"has-text-color wp-block-paragraph\" style=\"color: #333333;\"><strong><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft wp-image-3003\" src=\"https:\/\/www.saporinostri.it\/wp-content\/uploads\/2020\/08\/salsiccia-e-friarielli-300x199.jpg\" alt=\"Sausage and Friarielli\" width=\"530\" height=\"352\" srcset=\"https:\/\/www.saporinostri.it\/wp-content\/uploads\/2020\/08\/salsiccia-e-friarielli-300x199.jpg 300w, https:\/\/www.saporinostri.it\/wp-content\/uploads\/2020\/08\/salsiccia-e-friarielli-150x100.jpg 150w, https:\/\/www.saporinostri.it\/wp-content\/uploads\/2020\/08\/salsiccia-e-friarielli-800x532.jpg 800w, https:\/\/www.saporinostri.it\/wp-content\/uploads\/2020\/08\/salsiccia-e-friarielli-768x510.jpg 768w, https:\/\/www.saporinostri.it\/wp-content\/uploads\/2020\/08\/salsiccia-e-friarielli-640x425.jpg 640w, https:\/\/www.saporinostri.it\/wp-content\/uploads\/2020\/08\/salsiccia-e-friarielli-400x266.jpg 400w, https:\/\/www.saporinostri.it\/wp-content\/uploads\/2020\/08\/salsiccia-e-friarielli.jpg 900w\" sizes=\"(max-width: 530px) 100vw, 530px\" \/>Sausage and Friarielli<\/strong> it is a classic of Neapolitan cuisine, a perfect combination, an always well accepted combination that is on one <strong>Pizza<\/strong>, a sandwich, a simple main course, or why not, even with pasta.<\/p>\n<p><\/p>\n<p class=\"has-text-color wp-block-paragraph\" style=\"color: #333333;\">According to some, the name friariello derives from the Spanish \u201cfrio-grelos\u201d (winter broccoli), while others believe that it derives from the Neapolitan verb frijere (to fry). Grown exclusively in Campania, the friarielli, which grow in the areas of Naples, are difficult to find in other areas of Campania and Italy.<\/p>\n<p><\/p>\n<p class=\"has-text-color wp-block-paragraph\" style=\"color: #333333;\">In ancient times the hills of Posilipo and above all of Vomero<em> (which was called &quot;O colle de &#039;friarielle&quot;)<\/em> they were full of vegetable gardens and land cultivated with this tasty leafy vegetable<strong>.\u00a0<\/strong><\/p>\n<p class=\"has-text-color\" style=\"color: #333333;\">Today the broccoli are mainly grown in <strong>Campania<\/strong>, especially in the <strong>Neapolitan<\/strong>, in <strong>Caserta<\/strong>, in <strong>Sarnese<\/strong>, and in some areas of the Piana del Sele.<\/p>\n<p><\/p>\n<p class=\"has-text-color wp-block-paragraph\" style=\"color: #333333;\">In the period of greatest poverty, Neapolitan women, nicknamed <em>&quot;Zandraglie&quot;<\/em>, they went to the kitchens of the nobles, where i <em>&quot;Mons\u00f9&quot;<\/em>, or the cooks from beyond the Alps, offered food scraps, such as the entrails of poultry and animals. It was a way to cope with hunger but it was not always possible to find something.<\/p>\n<p><\/p>\n<p class=\"has-text-color wp-block-paragraph\" style=\"color: #333333;\">At this point, the Neapolitans realized that to ensure their daily food they would have to focus on humbler and poorer foods, such as turnip greens. Thus they began to gather the unopened flower clusters of the turnips and to cook them, adding the lard, <em>&quot;A nzogn&quot;<\/em>, to give flavor. Today the lard has been replaced with extra virgin olive oil.<\/p>\n<p><\/p>\n<p class=\"has-text-color wp-block-paragraph\" style=\"color: #333333;\">To obtain an excellent plate of sausage and broccoli, the choice of the latter must be very careful. Get them, cook them in extra virgin olive oil with garlic, salt and hot pepper, accompany them with a delicious and succulent grilled sausage and you will certainly not be disappointed.<\/p>\n<p><\/p>\n<p class=\"wp-block-paragraph\"><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e6bc845 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e6bc845\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-0e3f851\" data-id=\"0e3f851\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-15e0c9a elementor-widget elementor-widget-heading\" data-id=\"15e0c9a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-medium\">YOU MAY BE INTERESTED<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Salsiccia e Friarielli \u00e8 un classico della cucina partenopea, un connubio perfetto, un abbinamento sempre ben accettato che sia su una pizza, un panino, un semplice secondo piatto, o perch\u00e9 no, anche con la pasta. Secondo alcuni il nome friariello deriva dallo spagnolo &#8220;frio-grelos&#8221; (broccoletti invernali), mentre altri ritengono che derivi dal verbo napoletano frijere [&hellip;]<\/p>\n","protected":false},"author":93,"featured_media":3003,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[479],"tags":[],"class_list":["post-2999","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosita"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.7 (Yoast SEO v27.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Salsiccia e Friarielli: La combinazione napoletana perfetta<\/title>\n<meta name=\"description\" content=\"Salsiccia e 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