From the book "The stories of the Italian chef". 'O Friariello. The original Neapolitan broccoli
Looking out the window and seeing an infinite expanse of green, lined up in perfect almost infinite geometries, is an indescribable spectacle for those who love nature like me. It was exactly what I saw every morning throughout the summer until autumn from the window of my grandparents' house when I happily spent my holidays there.
That time, I don't remember if I was six or seven, it was particularly special. It was the first time I was spending the holidays alone with my grandparents because my parents were busy with work. I could barely describe my happiness. I was there alone, with my grandparents and all the huge space around me that I wanted to discover. I couldn't wait to leave the house to run around in the fields, get dirty with the earth and carefree chase after butterflies.
The green I saw from the window was a colorful plantation of Neapolitan broccoli, the famous broccoli. Among them, bent almost to touch the ground, were the women who collected them by cutting them at the root and placed them in large baskets of hand-woven willows. Seeing the broccoli still wet from the early morning dew crammed into the baskets is an image that has remained etched in my mind. And seeing my grandmother prepare them for dinner was an indescribable emotion.
In the front garden there was a well. My grandmother raised the bucket full of fresh water that she used to wash them and then put them directly in a pan preheated on the fire, with olive oil, garlic, black olives, salt and a little hot red pepper. The scent spread throughout the house and I couldn't wait to taste them. And it is precisely in the same way that today in my restaurant I prepare broccoli. A quick and easy recipe that leaves an overwhelming aftertaste in the mouth.
Broccoli are rich in calcium, potassium, iron, phosphorus, magnesium, zinc and iodine, essential elements for a healthy and balanced Mediterranean diet. I use them to create multiple recipes ranging from first courses to side dishes, up to preparing special rustic dishes combined with sausages cut into large pieces and the famous sausage and broccoli pizza to be made at home in no time.
Taste our Neapolitan 'O Friariello in the best restaurants displaying the #territoriobuono di Viva il Buono brand in your city or buy it on our website www.vivailbuono.it and discover all the other products, follow our tutorials and testimonials of our customers on Facebook, Instagram and YouTube @vivailbuono and subscribe to the newsletter to receive all the news on Viva il Buono products, events and promotions in real time.
The Viva Il Buono Project
Viva il Buono brings true Italian food to America because it wants to be the standard-bearer of Made in Italy excellence to protect both Italian companies and consumers around the world who are often deceived by products that only appear to be "Italian" (two products on three sold in supermarkets all over the world are fake) which contribute to fuel that huge worldwide turnover of counterfeit products that damage Italian companies that produce quality products for lovers of the Italian food and wine culture, so sought after in all continents.
Good Territory
The concept of a Good Territory was born within the Viva il Buono project. An exclusive club, full of engaging online and offline initiatives, aimed at lovers of good food made with 100% Italian products to always be in contact with the beautiful country par excellence, Italy!
If you also love good Italian cuisine, join the most sought-after community in America by signing up for free on: www.vivailbuono.it
#vivailbuono #territoriobuono #100madeinitaly #premiumquality #loveitalia🇮🇹 #friarielli #specialtystores #foodies #healthyconscious #slowfood #gourmet #healthy #italyfoodporn #millenials