This vegetable, the most loved by Neapolitans, is also called broccoletti, rapini, broccoli di rape or cime di rapa, depending on the region of Italy where they fell in love with it. Grown in autumn and winter in the volcanic lands that nourish Vesuvius, in temperate southern Italy, it has antioxidant qualities and is rich in calcium, magnesium, phosphorus, iron and vitamins A, C, and K. Its pronounced taste, pleasantly bitter, slightly spicy and slightly nutty, is ideal for meat or cod dishes, bruschetta and pizza and shines especially in an iconic Apulian dish: orecchiettes with friarielli and sausages.