Eating in Naples

Naples, the city of Vesuvius, is one of the most fascinating and varied gastronomic capitals in Italy, if not in the world. Its food is not just nourishment, but a celebration of the culture, traditions and stories that intertwine in the city’s narrow alleys and breathtaking views. In this article, we will explore ten essential aspects of Neapolitan cuisine, each with a unique story and flavor to tell.

Let’s start with the undisputed queen of the Neapolitan table: the Neapolitan Pizza. This iconic dish, with its soft crust and slightly charred edges, is a culinary experience that goes beyond just a meal. Each pizzeria has its secret, handed down from generation to generation, to create the perfect balance between dough, tomato sauce and mozzarella.

Moving from the bakery to the streets, Neapolitan Street Food offers a variety of flavors that reflect the vibrant soul of the city. From the crunchiness of “sfogliatelle” to the rich flavor of “arancine”, street food in Naples is a feast for the senses.

We cannot forget the Traditional Pasta, where simple ingredients such as tomatoes, garlic and basil are transformed into culinary masterpieces such as “spaghetti alle vongole” or the famous “pasta alla Genovese”.

The city is also famous for its seafood, very fresh and prepared in ways that enhance all its natural flavour. Among these, mussels marinara and grilled prawns are just some of the dishes that bring the sea to life in every bite.

Buffalo Mozzarella is another treasure of the Neapolitan tradition. This milky delight is often enjoyed alone or with a drizzle of extra virgin olive oil, but it can also be the star ingredient of more complex dishes.

When it comes to desserts, Naples is second to none. Neapolitan desserts such as “sfogliatella”, “babà” and “pastiera” are celebrations of sugar and flavors that tell stories of ancient holidays and traditions.

To accompany all this, Local Wines offer a range of options from robust reds to fresh whites, perfect for every dish and occasion.

The Food Markets of Naples are another place where the magic of Neapolitan cuisine comes to life. Here you can find the freshest and most genuine products, from seasonal vegetables to freshly caught fish, including spices and aromatic herbs.

We cannot leave out the Historic Restaurants which, with their frescoed rooms and menus that respect traditions, offer a journey back in time through flavours.

Last but not least, Contemporary Cuisine in Naples is gaining more and more recognition. Innovative chefs are reinterpreting traditional dishes with a modern twist, creating new gastronomic experiences without losing sight of the deep roots of Neapolitan cuisine.

In this culinary journey through Naples, we will discover how each dish is not just food, but a history, a tradition, a piece of culture that makes this city unique in the world.

Neapolitan Pizza

Introduction

The Pizza Napoletana is an undisputed symbol of the culinary culture of Naples and Italy in general. With its thin and soft crust, the authentic flavor of fresh ingredients and cooking in a wood-fired oven, Neapolitan pizza represents a unique and unforgettable gastronomic experience.

History

Pizza has ancient origins, but its modern version, Neapolitan pizza, was born in Naples in the 18th century. The Neapolitan city has perfected the art of pizza, making it an iconic dish. Queen Margherita of Savoy, during a visit to Naples in 1889, tasted a pizza with tomato, mozzarella and basil, created in her honor by the pizza chef Raffaele Esposito. This color combination, which recalls the Italian flag, has become known as Pizza Margherita.

Ingredients

The quality of the ingredients is fundamental for the preparation of a true Neapolitan pizza. Main ingredients include:

• Soft Wheat Flour: Used for the dough, it must be of high quality.
• Water: Preferably water from Naples, known for its purity and minerality.
• Yeast: Fresh brewer's yeast to ensure perfect leavening.
• Salt: Added to the dough to enhance the flavours.
• San Marzano tomato: Cultivated in the Vesuvius region, it is sweet and has an intense flavour.
• Mozzarella di Bufala Campana: Fresh and high quality, it gives a creamy flavor to the pizza.
• Fresh Basil: Added after cooking for an unmistakable aroma.
• Extra Virgin Olive Oil: A drizzle of oil is the last touch before serving the pizza.

Preparation

The preparation of Neapolitan pizza follows a precise procedure:

1. Dough: The ingredients are mixed and the dough is left to rise for at least 8-24 hours.
2. Shaping: The dough is rolled out by hand, never with a rolling pin, to maintain its lightness and internal air.
3. Seasoning: Tomato, mozzarella, basil and a drizzle of oil are added.
4. Cooking: The pizza is cooked in a wood oven at a temperature of approximately 485°C for 60-90 seconds.

Acknowledgements

In 2017, the art of the Neapolitan pizza chef was recognized as Intangible Heritage of Humanity by UNESCO. This prestigious recognition testifies to the cultural and historical importance of Neapolitan pizza.

Where to enjoy it

Naples is full of historic and modern pizzerias where you can taste a real Neapolitan pizza. Some of the most popular pizzerias include:

• Antica Pizzeria da Michele: Famous for its Margherita and Marinara pizza.
• Sorbillo: Famous for its traditional and innovative pizzas.
• Di Matteo: An institution in the heart of Naples, also known for street food.

Each pizzeria has its own unique style and offers a different experience, but they all share the same passion for quality and tradition.

Street Food

Naples is universally recognized as one of the world capitals of street food, a tradition that dates back centuries and is deeply rooted in local culture. Neapolitan street food is a delight for the palate and offers a vast range of flavours, colors and aromas that tell the story and daily life of the city.

Wallet Pizza

A must for anyone visiting Naples is the pizza a wallet, a smaller version of the margherita pizza folded into four parts to be easily eaten while walking. This type of pizza is a true icon of Neapolitan street food and represents the essence of simplicity and taste.

Pasta Frittata

Another classic of Neapolitan street food is the pasta omelette. It is a small timbale of pasta, generally vermicelli, mixed with bechamel, peas, ham and cheese, then breaded and fried. The result is a crunchy delight that conquers at the first bite.

Cuoppo

The cuoppo is a paper cone filled with mixed fried foods, including anchovies, calamari, prawns, seaweed zeppoline and potato croquettes. This specialty is perfect for those who want to savor a mix of marine and terrestrial flavors while exploring the streets of the city.

Fried Pizza

The fried pizza is another symbol of Neapolitan street food. It is usually filled with ricotta, cicoli (pieces of pork), salami and pepper. It is closed into a crescent shape and then fried in plenty of oil, resulting crunchy on the outside and soft and stringy on the inside.

Arancini

arancini, or better known in other parts of Italy as arancine, are also very popular. These are spheres of rice filled with ragù, peas and mozzarella, breaded and fried. Each bite contains an explosion of flavors and textures.

Staples

For those with a sweet tooth, graffe are unmissable. These are fried donuts covered in sugar, made with a potato-based dough which makes them particularly soft and tasty. Perfect for a sweet break during the day.

Street food in Naples is not just a question of taste, but also of cultural experience. Every corner of the city offers the opportunity to discover new specialties and experience a truly unparalleled culinary journey.

Traditional Pasta

Introduction

Traditional Neapolitan pasta is an essential element of Neapolitan cuisine and represents one of the gastronomic excellences recognized worldwide. With a history that has its roots in past centuries, pasta in Naples is not just a food, but a real culture. The recipes vary from simple daily preparations to more elaborate dishes that are reserved for special occasions.

Types of Pasta

The varieties of pasta used in Neapolitan cuisine are many and each has a specific combination with different sauces and condiments. Among the most famous we can mention:

• Spaghetti: Perfect for numerous recipes, including Spaghetti with Clams and Spaghetti with Tomato.
• Paccheri: Large tubes of pasta often paired with rich sauces such as Neapolitan ragù or seafood-based sauces.
• Linguine: Similar to spaghetti but flatter, ideal for dishes such as Linguine allo Scoglio.
• Ziti: A long tubular pasta that is often broken by hand and used in dishes such as Baked Pasta or with meat sauce.

Traditional Recipes

There are many traditional Neapolitan pasta recipes and each family often has their own version. Here are some of the most famous:

Spaghetti with clams

A timeless classic of Neapolitan cuisine, this dish combines the simplicity of spaghetti with the refined flavor of clams. Usually prepared with olive oil, garlic, parsley and a pinch of chili pepper, all finished with a splash of white wine.

Neapolitan Ragù

Also known as 'O rraù, this meat sauce is cooked slowly for hours, allowing the flavors to fully develop. Traditionally served with ziti or paccheri, it is a rich and substantial dish that represents the heart of Neapolitan cuisine.

Pasta and Beans

A dish of peasant origin, but still loved today. The pasta is cooked directly in the bean soup, which becomes thick and creamy. This dish is often enriched with pork rind, making it even tastier.

Genoese

Despite the name, this recipe is typically Neapolitan. Genovese is a sauce based on onions and meat which is cooked slowly until it becomes a thick and tasty cream. It is served with broken ziti or half sleeves.

Conclusion

Traditional Neapolitan pasta is a journey through authentic flavors and ancient traditions. Each dish tells a story and represents a piece of culture that is passed down from generation to generation. Whether it's a simple plate of spaghetti with tomato sauce or a rich ragù, pasta in Naples is always an unforgettable culinary experience.

Seafood

Introduction to Neapolitan Seafood

Neapolitan cuisine is renowned throughout the world for its richness and variety, and seafood is an essential component. Thanks to its privileged position on the Tyrrhenian Sea, Naples enjoys an abundance of fresh fish and seafood which is used in many of its traditional recipes.

Types of Seafood

The variety of seafood available in Naples is impressive. Among the most common we find:

• Mussels: often used in soups, pasta dishes and risottos.
• Clams: fundamental ingredients for the famous spaghetti with clams.
• Octopus: used in salads and appetizers.
• Squid: fried or stuffed, they are a classic of Neapolitan cuisine.
• Shrimps: often served grilled or as part of seafood salads.

Traditional Dishes

Naples offers a wide range of seafood dishes, each with a unique and unmistakable flavour. Some of the most famous dishes include:

• Spaghetti alle Vongole: an iconic dish of Neapolitan cuisine, prepared with fresh clams, garlic, olive oil and parsley.
• Mussel Impepata: a simple but delicious appetizer, made with mussels, black pepper and lemon.
• Fish Soup: a rich soup that can include various types of seafood such as mussels, clams, shrimp and calamari.
• Frittura di Paranza: a mix of small fried fish and seafood, served hot and crunchy.

Culinary Experience

Tasting seafood in Naples is an unforgettable culinary experience. Many restaurants along the coast and near the port offer dishes prepared with freshly caught fish. Furthermore, local markets such as the Porta Nolana Market and the Pignasecca Market offer a wide selection of fresh seafood, where visitors can purchase high-quality fish for prepare your own dishes.

Conclusion

Seafood is a fundamental part of Neapolitan cuisine and offers a variety of flavors that reflect the richness of the Tyrrhenian Sea. Whether you're enjoying a plate of spaghetti alle vongole at a restaurant overlooking the sea or exploring the local markets, Neapolitan seafood is an experience not to be missed.

Mozzarella of Buffalo

Introduction

Buffalo Mozzarella is one of the most renowned products of the gastronomic tradition of Campania and, in particular, of Naples. This fresh stretched curd cheese, obtained from buffalo milk, is famous throughout the world for its unique texture and unmistakable flavour. Mozzarella di Bufala Campana has obtained DOP recognition (Protected Designation of Origin), which guarantees its quality and origin.

Origin and Production

The production of buffalo mozzarella has ancient origins, dating back to at least the 12th century. The processing technique has remained almost unchanged over the centuries and involves a series of rigorous steps to guarantee a product of the highest quality. The buffalo milk is coagulated with the addition of natural rennet and, subsequently, the curd is broken and heated until it reaches an elastic consistency. The cheese is then stretched and shaped into the characteristic shapes, usually round or braided.

Features

Buffalo mozzarella stands out for its rich and slightly acidic flavour, soft texture and smooth, shiny skin. When cut, it releases a milky liquid, a sign of freshness and quality. Buffalo mozzarella is a highly nutritious food, rich in proteins, calcium and vitamins, but also quite caloric, so it is advisable to consume it in moderation.

Use in the Kitchen

Buffalo mozzarella is extremely versatile and can be used in a variety of dishes. It is the main ingredient of pizza margherita, one of the symbols of Neapolitan gastronomy. It can also be enjoyed alone, accompanied by fresh tomatoes and basil to create the classic caprese. It is also used in numerous pasta recipes, salads and even desserts.

Where to buy it

In Naples, buffalo mozzarella can be purchased in numerous artisan dairies, food markets and specialized shops. Among the most renowned places for purchasing are the markets of Pignasecca and Porta Nolana, where it is possible to find very fresh mozzarella directly from local producers. Also very popular are the dairies located in the nearby province of Caserta, such as Vannulo and La Reale, which offer guided tours and tastings.

Tasting Tips

To best appreciate buffalo mozzarella, it is advisable to consume it within a few hours of purchase. If refrigerated, it is advisable to leave it at room temperature for about 30 minutes before enjoying it, in order to enhance its flavor and consistency. Buffalo mozzarella is perfect to pair with a glass of white wine from Campania, such as Falanghina or Greco di Tufo.

Neapolitan desserts

Introduction

Neapolitan desserts are among the most loved delicacies of Campania cuisine and represent a true gastronomic heritage. With a tradition that has its roots in the centuries, these delights are the result of a perfect combination of fresh ingredients and artisanal techniques passed down from generation to generation. Many of these desserts are linked to holidays and special occasions, making each bite a journey through the culture and history of Naples.

Baba

The Babà is one of the most iconic desserts in Naples. This soft, rum-soaked dessert is famous for its spongy texture and unmistakable flavor. Originally of Polish origin, babà was adopted and perfected by Neapolitan pastry chefs, becoming a symbol of Neapolitan pastry making.

Pastiera

The Pastiera is a dessert traditionally prepared during Easter. Made with a shortcrust pastry base and filled with ricotta, cooked wheat, eggs, sugar and flavored with orange blossom water, pastiera is a rich and aromatic dessert. Its preparation requires time and dedication, but the final result is a triumph of flavors and aromas.

Sfogliatella

The Sfogliatella is another masterpiece of Neapolitan pastry making. There are two main variations: the riccia Sfogliatella, with a crunchy and layered shell, and the Sfogliatella Frolla, with a softer and more crumbly dough. Both versions are filled with a delicious mix of ricotta, semolina, candied fruit and herbs.

Struffoli

Struffoli are small fried sweets typically prepared during the Christmas period. These dough balls, crunchy on the outside and soft on the inside, are soaked in honey and decorated with colored sprinkles. Struffoli are a convivial dessert, perfect for sharing with friends and family during the holidays.

Lemon Delight

The Lemon Delight is a more recent dessert, but it has quickly gained a place of honor among the Neapolitan classics. This single-portion cake is made with a soft sponge cake, filled and covered with lemon cream. The fresh and citrus flavor makes it a perfect dessert to end a meal.

Roccoco

Roccocò are spicy biscuits typical of the Christmas period. Made with almonds, sugar, flour and a spice blend called "pisto", these biscuits are crunchy and full of flavour. Often accompanied by a glass of liqueur, roccocò are perfect for warming up cold winter evenings.

Conclusion

The Neapolitan confectionery tradition is a real journey through flavours, aromas and stories. Each dessert tells a piece of Naples, a city rich in culture and traditions. If you visit Naples, you cannot miss the opportunity to taste these delights, which will make you fall in love even more with this wonderful city.

Local Wines

Naples is not only famous for its exceptional cuisine, but also for its high-quality local wines. Campania, the region in which Naples is located, is one of the oldest and most renowned wine-growing areas in Italy. Campania wines are appreciated for their diversity, derived from the various climatic and geological conditions of the region. Below are some of the most famous and appreciated local wines.

Falanghina

Falanghina is one of the oldest and most renowned white wines from Campania. This wine is known for its fresh and fruity flavor, with notes of citrus and white flowers. Falanghina is perfect to accompany fish dishes, seafood and light appetizers. It is a wine that perfectly reflects the Mediterranean character of the region.

Greco di Tufo

Greco di Tufo is another highly appreciated white wine, obtained from the vine of the same name grown mainly in the provinces of Avellino and Naples. This wine has a complex and mineral taste, with hints of almond and dried fruit. Greco di Tufo is ideal for accompanying more structured fish dishes, such as Neapolitan cod.

Fiano di Avellino

Fiano di Avellino is a white wine of great elegance and structure. Its characteristics include aromas of white flowers, honey and tropical fruit. It is a wine that can be aged, developing further complexity. It pairs perfectly with fish dishes, white meats and fresh cheeses.

Aglianico

Moving on to red wines, Aglianico is the undisputed king of Campania. This wine has a robust and tannic taste, with notes of berries, spices and tobacco. Aglianico is often aged in wooden barrels, which gives it greater complexity. It is the ideal companion for meat, game and mature cheese dishes.

Taurasi

Taurasi is a red wine obtained from the Aglianico grape and considered one of the best Italian red wines. This wine has a powerful and structured taste, with notes of cherry, plum and spices. Taurasi is perfect for accompanying elaborate meat dishes, such as Neapolitan beef stew.

Per' and Palummo (Piedirosso)

Per' e Palummo, also known as Piedirosso, is a red wine that takes its name from the red color of the pedicels of the grapes, which resemble the legs of a pigeon. This wine is known for its soft and fruity flavor, with notes of cherry and berries. It is ideal to accompany pasta dishes, pizza and white meats.

The local wines of Naples and Campania offer a wide range of flavors and aromas, perfect to accompany the rich culinary tradition of the region. Tasting these wines is an essential experience for anyone visiting Naples, allowing you to fully appreciate the local food and wine culture.

Food Markets

The food markets of Naples are an unmissable experience for anyone who wants to immerse themselves in the culture and gastronomic traditions of the city. Known for their liveliness, authenticity and incredible variety of products, these markets offer a unique insight into Neapolitan daily life.

Porta Nolana Market

One of the most famous markets is the Porta Nolana Market, located near the Napoli Centrale train station. This market is particularly known for its fresh fish, with a wide range of seafood arriving directly from the Gulf of Naples. It's not uncommon to see local chefs and restaurateurs doing their shopping here, searching for the best catch of the day. In addition to fish, the market offers a variety of fresh products, including local fruit, vegetables and cheeses.

Pignasecca market

Another market of great interest is the Pignasecca Market, located in the heart of the Montesanto district. This is one of the oldest and most authentic markets in Naples, and its lively atmosphere makes it a fascinating destination for tourists. Here you can find a wide range of products, including meats, cured meats, cheeses, vegetables, fruit and, of course, fish. The market is also famous for its street food stalls, where it is possible to taste local specialties such as cuoppo, a paper cone filled with mixed fried foods.

Antignano market

Located in the Vomero district, the Antignano Market is another unmissable place for lovers of good food. This market is less touristy than those of Porta Nolana and Pignasecca, offering a more authentic and relaxed experience. Here you can find a wide range of fresh products, including fruit, vegetables, meats and fish, as well as local specialties such as buffalo mozzarella and cured meats.

Poggioreale Market

The Poggioreale Market is known for being one of the largest and most complete markets in Naples. Located east of the city centre, this market offers an incredible variety of food products, including fruit, vegetables, meat, fish and cheese. It is also a great place to buy typical Neapolitan traditional products, such as homemade bread and artisanal desserts. The vast choice and quality of the products make it a point of reference for the local inhabitants.

Visiting the food markets of Naples is a unique sensory experience, a journey through the flavours, aromas and traditions of one of the most fascinating cities in Italy. These markets are not just places to buy food, but real meeting points where you can breathe Neapolitan life and culture.

Historical Restaurants in Naples

Naples, with its rich history and culinary traditions, is home to some of Italy's oldest and most legendary restaurants. These places not only offer delicious dishes, but are also custodians of Neapolitan culture and traditions. Here are some of the most renowned historic restaurants in the city.

Antica Pizzeria Port'Alba

The Antica Pizzeria Port'Alba, founded in 1738, is considered one of the oldest pizzerias in the world. Located in the heart of the historic center of Naples, this pizzeria has seen generations of Neapolitans and tourists pass by. The pizza here is prepared following the centuries-old tradition, with fresh and genuine ingredients.

Umberto Restaurant

Founded in 1916, the Umberto Restaurant is an institution in the Chiaia district. Run by the same family for four generations, the restaurant offers a menu that reflects true Neapolitan cuisine, with dishes such as genovese and Neapolitan ragù. The welcoming and familiar atmosphere makes this place particularly loved by both locals and visitors.

Trattoria Da Nennella

In the heart of the Quartieri Spagnoli, Trattoria Da Nennella is a symbol of popular Neapolitan cuisine. Opened in 1949, the trattoria is famous for its simple but tasty dishes, such as pasta and beans and macaroni omelette. The lively atmosphere and friendly staff make every customer feel at home.

La Bersagliera Restaurant

Located in the picturesque Borgo Marinari, the La Bersagliera Restaurant was founded in 1919. With a spectacular view of the Castel dell'Ovo and the Gulf of Naples, this restaurant is the ideal place to enjoy fresh fish dishes and seafood specialties. Bersagliera is also famous for its traditional desserts, such as pastiera and sfogliatella.

Ciro a Santa Brigida

Opened in 1935, Ciro a Santa Brigida is one of the most elegant restaurants in Naples, located near the Galleria Umberto I. With a menu that ranges from seafood dishes to gourmet pizzas, this restaurant is perfect for those looking for a fine dining experience. The historic dining room, with its classic furnishings, offers a sophisticated and welcoming atmosphere.

Visiting one of these historic restaurants means immersing yourself in the true essence of Naples, where culinary tradition is celebrated in every dish and every detail. They are places where time seems to have stopped, allowing visitors to savor the history and culture of the city through food.

Contemporary Cuisine

Naples is a city rich in history and culinary tradition, but in recent years it has seen a flourishing of restaurants and chefs who are innovating and reinventing local cuisine. Contemporary Neapolitan cuisine is a gastronomic adventure that combines tradition with creativity, using high-quality local ingredients and modern techniques to offer unique and unforgettable dishes.

Innovation and Tradition

Contemporary cuisine in Naples does not abandon its traditional roots, but rather reinterprets them. Renowned chefs such as Lino Scarallo of Palazzo Petrucci and Salvatore Bianco of Il Comandante are leading this culinary revolution. They use local ingredients such as tomatoes from Vesuvius, lemons from Sorrento and of course the renowned buffalo mozzarella, but combine them in new and unexpected ways.

Unique Gastronomic Experiences

Visiting a contemporary cuisine restaurant in Naples is an all-round experience. The environments are often elegant and modern, with a design that reflects the attention to detail also found in the dishes. Many restaurants offer a tasting menu, allowing customers to savor a range of dishes that showcase the chef's creativity and skill.

Local Ingredients and Sustainability

A fundamental aspect of contemporary cuisine in Naples is the use of local and sustainable ingredients. The chefs collaborate with local producers to ensure they have the best fresh produce. This not only supports the local economy, but also guarantees the highest quality and freshness of the ingredients.

Fusion of flavors

Neapolitan contemporary cuisine often incorporates international influences, creating a fusion of flavors that surprises and delights the palate. For example, you can find dishes that combine the traditional pasta and beans with oriental spices, or desserts that combine the classic baba with rum with exotic fruits.

gourmet experiences

For those looking for a very special culinary experience, Naples offers numerous gourmet restaurants who have received international awards, including Michelin stars . These restaurants not only offer extraordinary dishes, but often also have a rich and well -kept wine list, with a selection of the best local and international wines.

In conclusion, the contemporary cuisine in Naples represents a bridge between past and future, offering dishes that respect tradition but that look forward with creativity and innovation. It is an obligatory stop for anyone who wants to explore the rich and diversified culinary scene of the city.