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Friarielli goes by many names.
The Romans call it ‘broccoletti’ owing to its similarity to broccoli. In Naples, locals call it ‘friarielli’. In the USA it is known as ‘broccoli rabe’.
Friarielli is full of strong flavour, especially when fried with garlic and olive oil.
The product can be used in various recipes, excellent for seasoning pasta and ideal as a side dish.