our Italian Cooking
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The cuisine of the Campania region seems to symbolize the most stereotypical Italian cooking. Naples is birthplace of pizza, the most popular food on Earth, and is renowned for the superiority of its pasta and the many sauces that go with it, such as the tomato ragu’, the marinara sauce and the puttanesca.
Other dishes that originate here include lasagna with ricotta cheese, steak alla pizzaiola, and braciole, as well as a variety of desserts like pastiera, sfogliatelle, baba’, struffoli, and mostaccioli.
Il Maruzzaro, (The Clams Seller) Francesco de Boucard, Usi e Costumi di Napoli e Contorni, 1857-1866.
More heavily populated along the coast than inland, where the landscape is mountainous and living is more difficult, Campania is celebrated for the excellence of its tomatoes, the freshness of its fish and seafood,buffalo mozzarella cheese, its lemons, and the limoncello of Sorrento.
Because so many Neapolitans emigrated in the last century, it is the best known Italian cuisine outside of Italy.
The Watermelon Seller at the Harbor,
Basic Pizza Dough includes a SHORT MOVIE
Pizza with Anchovies
(Italian Wedding Soup)
Soup of Meat and
MENU of NAPLES
Insalata di Rinforzo
Gatto’ di Patate
Spicy Almond Cookies
Tomatoes and Mozzarella Salad
Pasta with olives, capers, and tomatoes
PESCE ALL’ACQUA PAZZA
Fish with lemon and tomato