Neapolitan Papaccella sweet pepper 80%
Extra-virgin Olive Oil
Sea salt
Salina capers
Casertan black olives
Pine nuts
Raisins – Origin: U.S.A./Cile
Garlic, oregano, chili pepper, acidifier: citric acid.
Additional information
Neapolitan Broccoli (Friariéllo)
| Source area | Vesuvian/Pomigliano/Nola countryside - Italy |
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| Nutritional Intake | Very high content of calcium, magnesium, phosphorus, iron. The fresh vegetable is rich in vitamin B (B1, B2), vitamin C and many flavonoids and derivates (like quercitine). It is characterized by bitterish taste thanks to glucosinolate, which is antioxidant for man and phyto-colouring for the plant. |
| Period of transformation | From the second week of October to the first week of April |
| Trivia | The word “friariello” may derive from Castillan “friogrelos”, which means “winter broccoli”. Also, it might arise from “frijere”, which in Neapolitan means “to fry”. Anyway, there’s a strong connection between this vegetable and the city of Napoli: as a matter of fact, until the XVII century, Neapolitans were called “magnafoglie” (literally “leaf-eaters”), because of the intensive friarielli cultivation on the Vomero Hill (so called “ ‘o colle d’e friarielli, the friarielli’s hill), as well as for its wide culinary use, since this vegetable was poor and affordable to everyone. |
Salina Caper
| Product Logo |  |
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| Read more | https://www.fondazioneslowfood.com/it/presidi-slow-food/cappero-di-salina/ |
