Last updated: 28 May 2026
In 30 seconds: friarielli, cime di rapa and broccoletti
Friarielli (Naples), cime di rapa (Puglia) and broccoletti (Lazio) are the same botanical family, Brassica rapa subsp. sylvestris: the leafy tops, buds and tender stems of a wild turnip relative. The difference is regional name, harvest moment and bitterness. Friarielli are picked young and slim, more delicate; Apulian cime di rapa are leafier with developed flower buds and a stronger bitter edge.
Classic uses: sausage and friarielli (Naples), orecchiette with cime di rapa (Puglia), white pizza topping, and a sauteed side with garlic and chilli. In Switzerland you buy them fresh (Oct-Apr), frozen (all year) or in jars already cooked in oil. Below: comparison table, dish-by-dish guide, cleaning and cooking method, foodservice formats, FAQ and where to buy.
Comparison table: friarielli, cime di rapa, broccoletti
| Feature | Friarielli | Cime di rapa | Broccoletti |
|---|---|---|---|
| Main region | Campania (Naples) | Puglia (Bari, Foggia) | Lazio (Rome), central Italy |
| Botanical species | Brassica rapa sylvestris | Brassica rapa sylvestris | Brassica rapa sylvestris |
| Bitterness | Medium, delicate | Strong, pronounced | Medium |
| Part used | Young tops, tender shoots | Tops, buds, tender leaves | Tops, leaves, shoots |
| Flower buds | Small, closed | Developed (like mini broccoli) | Medium |
| Season (fresh) | October-April | November-March | October-March |
| Signature dish | Sausage and friarielli | Orecchiette with cime di rapa | Sauteed side, soups |
| Formats in CH | Fresh, frozen, in jars | Fresh, frozen, in jars | Fresh, frozen |
| Calories | 30-35 kcal/100 g | 30-35 kcal/100 g | 30-35 kcal/100 g |
Which one for which dish
| Dish | Best choice | Why |
|---|---|---|
| Sausage and friarielli | Neapolitan friarielli | Delicate bitterness balances the fatty sausage; the iconic Naples pairing |
| Orecchiette with cime di rapa | Apulian cime di rapa | Strong bitter note and buds that cling to the pasta; the dish is born here |
| White pizza topping | Friarielli (fresh or in jars) | Already cooked in oil, ready to top after baking, no excess water |
| Sauteed side | Any of the three | Garlic, chilli, EVO oil: works with all, choose by bitterness preference |
| Soups and minestre | Broccoletti or cime di rapa | Hold their shape, add a vegetal bitter depth to broths |
What they are, botanically
Friarielli, cime di rapa and broccoletti all come from Brassica rapa subsp. sylvestris, a leafy relative of the turnip that does NOT form a root bulb. You eat the aerial part: tender stems, leaves and the immature flowering tops (the buds called "cime").
They belong to the same family as broccoli, cauliflower and cabbage (Brassicaceae), and share the typical sulphur compounds (glucosinolates) that give the bitter, slightly pungent taste. The name changes with the region and the harvest stage, but the plant is essentially one.
Nutritionally they are excellent: 30-35 kcal/100 g, high in vitamin C (about 110 mg/100 g raw), vitamin A, calcium, iron and fibre. Low fat, low carbohydrate, naturally vegan and gluten-free.
Neapolitan friarielli vs Apulian cime di rapa
Neapolitan friarielli. Harvested young, when the plant is slim and the buds are small and closed. The name comes from the Neapolitan dialect "friere" (to fry), because they are traditionally pan-fried with garlic and chilli. Bitterness is medium and rounded. They are the soul of the Naples street food pairing with sausage.
Apulian cime di rapa. Harvested slightly later, leafier, with well-developed flower buds that look like miniature broccoli. The bitterness is markedly stronger and more vegetal. This is the vegetable of orecchiette, the most famous pasta dish of Puglia.
In practice: if a recipe says "friarielli" and you only have cime di rapa, blanch them a little longer to soften the bitterness. If a recipe asks for cime di rapa and you have friarielli, you keep more delicacy but slightly less character.
How to clean and cook them: blanch then saute
Cleaning. Discard the hard lower stems and any tough or yellow leaves. Keep tender leaves, shoots and buds. Wash in two changes of cold water. Yield from raw to trimmed is about 60-70% (1 kg raw gives 600-700 g usable).
Blanching. Boil salted water, drop the greens in for 3-5 minutes until just tender. This step removes excess bitterness and fixes the green colour. For cime di rapa with strong buds, 5 minutes; for delicate friarielli, 3 minutes. Drain well.
Sauteing. Heat extra virgin olive oil with a clove of garlic and a fresh chilli. Add the drained greens and saute 5-7 minutes over medium heat, stirring. Salt at the end. The cooked yield from trimmed is about 50% (the greens lose a lot of water): 1 kg trimmed gives roughly 500 g cooked.
Tip for foodservice: blanch in batches in the morning, shock in ice water, then saute to order in 2-3 minutes. This keeps colour and texture across service.
Formats and prices for foodservice in Switzerland
Fresh (October-April). Sold in bunches or cases of 5 kg. Indicative price 6-12 CHF/kg depending on origin and season. Best flavour and texture, but seasonal and with 30-40% trimming loss.
Frozen (all year). Already cleaned and often pre-blanched, in 1 kg or 2.5 kg bags. Indicative price 4-8 CHF/kg. Zero waste, consistent quality, ready in minutes. The most practical choice for busy kitchens and pizzerias.
In jars (cooked in oil). Friarielli already sauteed in EVO oil with garlic and chilli, in jars of 280-580 g. Indicative price 4-9 CHF per jar. Ready to use as a pizza topping or side, long shelf life, no preparation. Ideal for pizzerias that want the Naples flavour with zero labour.
FAQ on friarielli and cime di rapa
What is the difference between friarielli and cime di rapa?
They are the same plant, Brassica rapa sylvestris. Friarielli is the Neapolitan name for the young, slim, delicate tops; cime di rapa is the Apulian name for the leafier version with developed buds and a stronger bitter taste. Same species, different region and harvest stage.
What are broccoletti?
Broccoletti is the central Italian (Roman) name for the same vegetable, the tops of Brassica rapa sylvestris. In Rome they are a classic sauteed side with garlic and chilli. The term is sometimes also used loosely for tenderstem broccoli, which is a different plant.
What is the dish sausage and friarielli?
Sausage and friarielli is the iconic Neapolitan pairing: pork sausage browned in a pan, then combined with friarielli sauteed in garlic, chilli and olive oil. It is served as a main, as a panino filling, or as a white pizza topping.
How do you make orecchiette with cime di rapa?
Boil the orecchiette and the cime di rapa together in the same salted water. In a pan, warm olive oil with garlic, chilli and a couple of anchovy fillets. Drain the pasta and greens, toss in the pan, finish with toasted breadcrumbs. The Apulian classic.
How do you reduce the bitterness?
Blanch the greens in plenty of salted boiling water for 3-5 minutes before sauteing, then drain well. Longer blanching softens the bitter note. A pinch of sugar or a little garlic and chilli in the saute also balances the taste.
Are frozen cime di rapa as good as fresh?
For cooked dishes, yes. Frozen cime di rapa are picked at the right ripeness and blanched before freezing, so they keep colour, nutrients and flavour. They go straight from the bag into the pan, with zero trimming waste, which makes them very practical for restaurants.
When is the fresh season in Switzerland?
Fresh friarielli and cime di rapa are a winter vegetable: roughly October to April, with the peak from November to March. Outside this window the frozen and jarred formats guarantee year-round availability.
Where can I buy friarielli and cime di rapa in Switzerland?
LAPA supplies restaurants and pizzerias across Switzerland with Neapolitan friarielli and Apulian cime di rapa in all formats: fresh in season, frozen all year, and in jars cooked in oil. Refrigerated delivery 6 days a week. Orders on +41 76 361 70 21 or at lapa.ch/shop.
LAPA: friarielli and Italian vegetables in Switzerland
LAPA is the Italian food wholesaler in Switzerland for restaurants, pizzerias and professional kitchens. 3,000+ authentic products, refrigerated delivery 6 days a week, direct supply chain with selected Italian producers.
In the vegetable range: Neapolitan friarielli fresh and frozen, Apulian cime di rapa, friarielli in jars cooked in EVO oil with garlic and chilli, plus grilled vegetables, datterini and San Marzano tomatoes, artichokes and a full line of Italian greens for foodservice.
Orders: lapa.ch/shop or +41 76 361 70 21. Free technical advice for chefs and restaurateurs.
