Eating in Napoli is a ceremony made of repeating reminders, traditions and habits carried on from generation to generation. Napoli’s cuisine is influenced by the dietary habits of the Campania region with dishes based on rural ingredients like pasta, vegetables, cheese and seafood.
Napoli is the hometown of pizza, the city that given birth to this famous, world-wide known, delicious, satisfying, mouth-watering delight.
Pizza Authentic requirements
The crust is what makes the pizza Napoletana unique. The dough that is made with highly refined Italian wheat flour, fresh brewer’s yeast, water and salt. The mixture is formed by hand and the dough is left to rest for a few hours and then formed to shape again by hand. When baked is soft in the middle and crusty on the edge.
Typical pizza of Napoli with tomatoes from San Marzano, fresh buffalo mozzarella, fresh basil, extra virgin olive oil, salt.
The ingredients of this pizza are tomatoes from the volcano area, oregano, garlic, extra virgin olive oil.
Pizza di Scarole
It is a pizza stuffed with endive, cooked together with olives, capers and pine nuts that are previously browned together.
Neapolitan rustic pizza is a delicious savoury pie filled with ricotta, cheese and spicy salami. It can be eaten warm or cold.
Salsiccia e Friarielli
Sausage and friarielli is a pillar of Neapolitan cuisine. Friarielli are bitter vegetables similar to turnip greens, which are stewed in a pan with oil and garlic.
Gattò di Patate
A potato pie with ham and mozzarella, or provola and various cold cuts. The crust is made crisp by the oven-baked breadcrumbs.
Pasta e patate alla Napoletana
This dish is a recognition to what Italians say, ‘that food should never be thrown away’. A proof that using the simplest ingredients or remainders you can create a delicious dish. The ingredients are pasta, potatoes, onion, celery, parsley, tomatoes, olive oil, salt, pepper, parmesan or pecorino cheese, pancetta or lardo if available.
Zucchine alla Scapece
It is a side dish that is prepared by cutting the courgettes into slices, frying them in extra virgin olive oil and seasoning them with vinegar and mint.
Spaghetti alle Vongole
Spaghetti with fresh vongole, garlic, white wine, sprinkled with chopped parsley, salt. A traditional dish from Campania, with the pasta, cooked always ‘al dente’.
Timballo di Maccheroni alla Napoletana
This delish dish first appeared in the 18th-19th century. It is a drum-shaped pastry with a creamy mixture of pasta, meat, vegetable and cheese. The ingredients may vary.
Risotto alla Pescatore
This is an absolutely divine risotto dish with a variety of seafood, like vongole, calamari, muscles, prawns, extra virgin olive oil, fish broth.
Gnocchi alla Sorrentina
The Gnocchi are cooked in fresh tomato sauce, Fior di Latte (a fresh pulled-curd cheese, obtained from raw cow’s full milk of several milkings over the course of a maximum of 16 hours, since it has to be delivered extremely fresh to undergo processing), basil and a sprinkle of parmesan cheese.