The Romans call it Broccoletti due to its resemblance to broccoli. In Naples, locals call it Friarielli while further south in the region of Puglia people refer to it as Cime di Rapa. In the US and Australia it is known as Broccoli Rabe.
As with most cruciferous vegetables, friarielli is exceptionally flavourful when sautéed with garlic and olive oil. It is wonderful paired with pasta and is a nice flavour contrast to meats and seafood. Some cooks like to blanch friarielli before mixing it with other ingredients because the stems are a bit tough. Other chefs recommend getting rid of the tough stems altogether and using only the leaves and tender parts. The choice is yours.
Spirito Contadino is big on natural cultivation. They strongly believe that the future of good food is the recovery of the Apulian peasant traditions of the past. For this reason they are committed to following the fields from sowing to harvesting, to the preparation of excellent healthy and quality products. The seeds they select are produced in their fields and used for a new sowing, to guarantee and maintain high levels of quality. Spirito Contadino patiently respects the rhythms and seasonality that nature imposes on them, without forcing, to enrich their lands with organic fertiliser and make the most of its natural life cycle to have a natural cultivation.