Some of Campanian dishes using vegetables, like the parmigiana di melanzane (aubergine pie) or peperoni ripieni (stuffed peppers) can become real stars of the table. Some of the most typical products are friarielli (a local variety of Brassica rapa), scarola, smooth or curly (two varieties of endive), several types of broccoli, la verza (a variety of Brassica oleracea sabauda) and others, used to prepare the minestra maritata. Different types of beans, chickpeas and other legumes are very popular.
Zucchini are widely used; the largest ones are fried with vinegar and fresh mint (a scapece). The male flowers of zucchini can be fried in a salty dough (sciurilli).
Regular red and yellow peppers are widely used, and a local variety of small green peppers (not sipcy), peperoncini verdi, are usually fried.
Salad is a side dish of many dishes, especially seafood ones. Lettuce, and more often the incappucciata (a local variety of the iceberg lettuce), more crispy, is mixed with carrots, fennels, rucola (some time ago it spontaneously grew in landfields, and was sold in the streets together with the less noble pucchiacchella), e radishes, traditionally the long and spicy ones, which today are more and more rare, almost completely replaced by the round and sweeter ones.
Black olives used in Neapolitan cooking are always the ones from Gaeta.
During the Second World War, it was not rare, in the poorest families, to use less appealing ingredients. Recipes have been reported of pasta cooked with empty pods of fava beans or peas.
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