The short answer: no, friarielli and broccoletti are not exactly the same, but they refer to similar Brassica rapa greens and are regional names for parts of the same plant. Explanation

• Terminology and regional usage
  • In Lazio and parts of central Italy, “broccoletti” typically refers to the leafy stems and buds of cime di rapa, especially the Roma tradition where these greens are prepared with orecchiette. In this sense, friarielli and broccoletti are often used interchangeably to describe similar greens, though the exact parts of the plant emphasized can differ by locale. [source discussions on regional naming]

• Plant biology and culinary parts
  • The plant Brassica rapa sylvestris (cime di rapa) produces leafy greens, stems, and flower clusters. “Friarielli” usually denotes the inflorescences (flowering heads) of the same plant and are often described as the more tender, budding flowers, whereas “broccoletti” in some traditions can refer to broader leafy stems and florets. This aligns with the idea that friarielli are a subset of the broader greens category sometimes labeled broccoletti in certain regions.

• Practical takeaway
  • When shopping or following a recipe, expect:
    • friarielli to mean the delicate flower heads/young inflorescences of cime di rapa
    • broccoletti to refer to similar greens from cime di rapa as used in Roman cuisine, sometimes including more of the leaves and stems
    • cime di rapa as the broader plant category that encompasses these greens
  • Because naming varies by region, it’s best to rely on the recipe’s description of the plant parts and to verify with the seller or cook if precise identification matters for texture or flavor.

If you want, I can tailor this to a specific Italian region or provide quick guidance on how to tell them apart at the market or in a recipe.