An introduction to Neapolitan cuisine.
- pizza – the world famous dish origins from Naples,
- spaghetti alla puttanesca – spaghetti with tomato sauce, black olives, and capers,
- pasta with Neapolitan ragù – sauce with made of soffritto, meat, tomato sauce,
- Neapolitan sauce / Napoli sauce / Napoletana sauce – tomato-based sauce,
- polpi alla luciana – octopus cooked with chili pepper and tomatoes,
- alici dorate e fritte – deep-fried boneless anchovies,
- parmigiana di melanzane – eggplant pie with tomato sauce and fiordilatte,
- street food – mostly fied food sold in friggitoria (“fryer”)
- pizza fritta – fried pizza, one of the oldest forms of pizza,
- crocchè – deep fried stuffed potato balls
- arancini – deep-fried ball of rice
- babà – small yeast cake saturated in rum syrup, it can be filled with whipped cream,
- pastiera Napoletana – tart made with cooked wheat, eggs, ricotta cheese, orange flower water, typical for Easter,
- milglaccio – semolina, lemon ricotta cake / pudding,
- sfogliatella – “lobster tail” cake,
- zeppole / frittelle – deep-fried dough balls,
- gelato – frozen dessert.
Altough red chili pepper is not the most common ingredient in Neapolitan cuisine (green peppers – peperoncini verdi – are usually fried), red cornicello (“little horn”) is trditional talisman protecting against the evil eye.
Naples (Napoli), Metropolitan City of Naples, Campania, Italy