The production area of ​​Friariello Napoletano includes part of the territory of some municipalities in the province of Caserta and Naples. The climatic conditions of the area, ideal for the cultivation of Friariello Napoletano (typically Mediterranean climate characterized by mild and rainy winters and hot and dry summers), have favored the strong presence of the crop since time immemorial. The clear signs of the union between environment, cultivation tradition and population are found in the large number of dishes based on Friarielli that characterize Neapolitan cuisine, and in the high degree of specialization of the producers of the area, with cultivation techniques handed down from generation to generation.

The word “friariello” derives from the Neapolitan “friere” or “frijere” which means to fry, and is used to indicate the top of the turnip broccoli to be fried, to be sautéed in a pan with boiling oil. The particular aromatic, pungent and slightly bitter taste is due to the high content of glucosinolates.