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Menu of Naples - Neapolitan Recipes
More Neapolitan Dishes
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Salsa Marinara
Marinara Sauce
Marinara Sauce
Insalata di Rinforzo
Neapolitan
Cauliflower Salad
Neapolitan
Cauliflower Salad
Gatto’ di Patate
Potato Mold
Potato Mold
Biscotti Rococo’
Spicy Almond Cookies
Spicy Almond Cookies
Pizzelle Fritte
Fried Pizza
Fried Pizza
Minestra Maritata
(Italian Wedding Soup)
Soup of Meat
and Vegetables
(Italian Wedding Soup)
Soup of Meat
and Vegetables
Pesce all’Aqua Pazza
Fish with Lemon and Tomato
Fish with Lemon and Tomato
Mostaccioli
Southern Italian
Spiced Cookies
Southern Italian
Spiced Cookies
Basic Pizza Dough
includes movie
includes movie
Pizza Margherita
Pizza with Anchovies
Pizza with
Mushrooms
Mushrooms
Pizza with Potatoes
Pizza with Arugula
Caprese
Tomatoes and Mozzarella Salad
Tomatoes and Mozzarella Salad
Pasta Puttanesca
Pasta with olives, capers, and tomatoes
Pasta with olives, capers, and tomatoes
The cooking of the region of Campania seems to symbolize the most stereotypical Italian cooking. Naples is birthplace to pizza, the most popular food on hearth, and it 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.
Also from here is the Lasagna with Ricotta cheese, steak alla Pizzaiola, Braciole, as well as a variety of desserts like Easter Pastiera, Sfogliatelle, Baba’, Struffoli, and Mostaccioli.
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 the tomatoes, the freshness of the fish and seafood, the Buffalo mozzarella cheese, the lemons and the Limoncello of Sorrento.
Also from here is the Lasagna with Ricotta cheese, steak alla Pizzaiola, Braciole, as well as a variety of desserts like Easter Pastiera, Sfogliatelle, Baba’, Struffoli, and Mostaccioli.
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 the tomatoes, the freshness of the fish and seafood, the Buffalo mozzarella cheese, the lemons and the Limoncello of Sorrento.
IL MARUZZARO, (The Clams Seller) Francesco de Boucard, Usi e Costumi di Napoli e Contorni, 1857-1866
A Brief
History
of Pizza
History
of Pizza
Because so many Neapolitans emigrated in the last century, of all the regional Italian styles, it is for sure the best known around the world.
© www.annamariavolpi.com
© www.annamariavolpi.com
Pietro Fabris,
The Watermelon Seller at the Harbor,
1740 -1792
The Watermelon Seller at the Harbor,
1740 -
