The Friarielli in oil Agridis bring one of the most iconic flavors of Neapolitan cuisine to your pantry: typical turnip tops, harvested at the right time and processed with essential seasoning. Cleaned, blanched, and immersed in oil (with garlic and chili if included), they remain green, crunchy, and flavorful, with their typical slightly bitter note and a nice vegetal backbone. On the plate, they are intense but clean: no aggressive acidity, just true friarielli, ready to open and serve.

Perfect as an appetizer on bruschetta and freselle, on a platter with cold cuts and cheeses, inside sandwiches and focaccia, alongside sausage, white meats, and fried eggs. Also great on white pizza, in potato pies, as a base for quick first courses (pasta with friarielli and sausage, or just friarielli and oil). Just a few tablespoons can transform a simple dish into something that smells like home-cooked Neapolitan cuisine.

Why Nero Vesuviano

We chose Friarielli in oil Agridis because they tell the story of the region directly: clean recipe, recognizable flavor, great versatility. They work excellently with our tomato preserves, with the SEMIDRY, and with the Vesuvian reds from the Cantina (Casamale, Era ’79 Rosso, Punta Nasone), completing the pantry with a product that is immediately “Vesuvio on the plate,” in perfect Nero Vesuviano style.