Spirito Contadino frozen field friarielli are selected turnip-top shoots (cime di rapa), trimmed and flash-frozen straight after harvest in a 1 kg bag, sold in a 4 kg case (4x1 kg) and stored at -18 C. Ready to use with no waste, they keep the bright green colour and the characteristic slightly bitter taste of the fresh vegetable, with fibre and vitamin C preserved by quick freezing.
What are friarielli
Friarielli, also known as cime di rapa or broccoletti, are the tender leafy shoots and flowering tops of the turnip-rape plant (Brassica rapa). They are a pillar of southern Italian cooking, traditionally enjoyed in Campania, Puglia and Lazio. The name friarielli comes from the dialect verb meaning to pan-fry, which is exactly how they are most often prepared.
Origin and producer
These friarielli are grown and processed by Azienda Agricola Spirito Contadino De Palma, based in Borgo Tressanti, a rural hamlet of Cerignola in the province of Foggia (Puglia). The Gervasio family farm follows the whole chain from sowing to processing, freezing the vegetables shortly after harvest to lock in freshness, colour and nutrients.
Taste and characteristics
The shoots have a deep green colour and a clean, vegetal flavour with the typical pleasant bitterness of the turnip-rape family. Flash freezing keeps the texture firm, avoiding the wilting and oxidation of fresh produce, so the friarielli behave in the pan like freshly picked ones.
Technical specifications
Each bag holds 1 kg of cleaned, ready-to-cook friarielli; the case contains four bags for a total of 4 kg. The product must be kept frozen at -18 C and cooked directly from frozen, without thawing. Once thawed it must not be re-frozen. Ingredients: field friarielli (cime di rapa) only, with no additives; allergens: none.
Professional uses
Cook the friarielli straight from frozen, pan-tossed with garlic, extra virgin olive oil and chilli for a few minutes until tender. Classic preparations include friarielli with Italian sausage, orecchiette with turnip tops, sauteed friarielli as a side dish, fillings for pizza, calzone and panini, and frittate or vegetable soups. A professional portion is about 120 to 150 g per cover.
Pairings
Friarielli pair naturally with Italian sausage and pork, with provola or smoked scamorza on pizza, with orecchiette and other dried pasta, and with extra virgin olive oil, garlic and chilli. They balance rich, fatty dishes thanks to their bitter note.
Logistics and delivery
LAPA distributes Spirito Contadino field friarielli to restaurants, pizzerias, delis, hotels and Italian food shops across Switzerland, with refrigerated vehicles and a guaranteed frozen cold chain. Areas not covered by the LAPA fleet are served through partner carriers. Both B2B professionals and private customers can order online.
Who it is for
Ideal for chefs, pizza makers and caterers who want an authentic southern Italian vegetable available all year round, with consistent quality, precise portioning and no preparation waste.
