NEAPOLITAN TURNIP TOPS (FRIARIELLI)

Neapolitan turnip tops, also known as "friarielli", are distinguished by their low plants and very tender stem. To this variety belong different cultivars, distinguished by their precocity: forty days, sixty days, ninety days, and March-long. Transplantation is done at a distance of 30 cm between rows and 30 cm on the row with about 11 plants / sqm and, depending on the earliness and the geographical area, can be done from June through September. The harvest, which takes place from October to March, is done by harvesting the inflorescence before the flowers blossom, along with the stem and the leaves that surround it. In Neapolitan cuisine, they are sautéd directly into a pan with garlic and oil and served with sausage, according to many the best side dish of this city's winter cuisine.

"SESSANTINA RICCIA" SAN MARZANO TURNIP TOPS
Code: 061267

Description:

It is a turnip top with a medium-small sized inflorescence and long, jagged, green leaves. If castrated, it quickly resprouts.