Vegetable garden
- • ARTICHOKE
- • ASPARAGUS
- • BASIL
- • BEAN
- • CABBAGES
- - GIANT CAULIFLOWER OF NAPLES
- - ROMANESCO CAULIFLOWER
- - GREEN CAULIFLOWER
- - JESI CAULIFLOWER
- - SICILIAN VIOLET CAULIFLOWER
- - "PALLA DI NEVE" CAULIFLOWER
- - BROCCOLI SPROUT
- - TURNIP TOPS
- - "BARESE" TURNIP TOPS
- - NEAPOLITAN TURNIP TOPS (FRIARIELLI)
- - SAVOY CABBAGE
- - ASTI SAVOY CABBAGE
- - "PIACENTINO" SAVOY CABBAGE
- - HEAD CABBAGE
- - WHITE ROUND HEAD CABBAGE
- - RED ROUND HEAD CABBAGE
- - CUOR DI BUE HEAD CABBAGE
- - BRUSSEL CABBAGE
- - RICCIO TOSCANO KALE
- - CHINESE CABBAGE
- - KHOLRABI
- • CELERY
- • CHARD/BEETROOT
- • CHICORY
- • CUCUMBER
- • EGGPLANT
- • FENNEL
- • LEEK
- • MELON
- • ONION
- • PARSLEY
- • PEPPER
- • PUMPKINS AND ITALIAN SQUASH/ZUCCHINI
- • SALADS
- • STRAWBERRY
- • TOMATO
- • WATERMELON
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.

Code: 061267
Description:
It is a turnip top with a medium-small sized inflorescence and long, jagged, green leaves. If castrated, it quickly resprouts.