Zucchine alla Scapece
Zucchine alla Scapece is a simple and tasty side dish typical of Neapolitan cuisine. Zucchini are cut into rounds, fried in extra virgin olive oil and then seasoned with an...
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Cuisine: Campania
Parmigiana di Melanzane
There are those who call it just Parmigiana, those who put the ingredient before it by referring to it as Melanzane alla parmigiana, and those who use the more accredited...
Casatiello Napoletano
Casatiello Napoletano (Neapolitan Casatiello) is a rustic leavened bread typical of the Neapolitan tradition of the Easter season. It is...
Pasta cresciuta
Pasta cresciuta is another staple of poor Neapolitan cuisine. From just water and flour they make puffy, fluffy fritters that...
Friarielli in padella
Friarielli in padella is a side dish with a strong flavor. It is a vegetable, similar to turnip greens, typical...
Pan-fried Friggitelli
Prepared with garlic, oil and anchovies, Pan-fried Friggitelli are a simple but very appetizing side dish. A quick and easy...
Pasta e piselli
Pasta e piselli is a rich, delicious pasta dish that is ready in 15 minutes! Made with short pasta or tubetti, peas, a small piece of onion, which if you...
Neapolitan Braciola Rolls
Neapolitan ragù is one of the highest institutions of Campanian cuisine. A long process in both preparations and cooking. After all, even the wise men said, calm is the virtue...
Spaghetti aglio olio e peperoncino
Spaghetti aglio olio e peperoncino is a typical first course of Neapolitan cuisine. It is long pasta spaghetti format; first...
Pasta e patate
A typical first course in popular southern tradition, Pasta e patate is a tasty, warm and comforting dish that wins...