our Recipes
Discover the taste of Neapolitan culture. Browse the gallery of Napolicious recipes and be inspired.
Wash the apple thoroughly, remove the core and cut it into small pieces. In a frying pan, brown the apple pieces in a knob of butter for a few minutes. Add the bacon strips to the pan with the apple, season with a little salt and cook for a co...
In a large frying pan, brown the finely chopped garlic and onion in the butter. Cut the pork fillet and the bacon into thin strips and add them to the pan. Thoroughly clean the porcini with a damp cloth, cut them into slices and add them to th...
Slowly bring the milk to boil and add the onion, bay leaves and cloves. Once boiled take off the heat and allow to cool for 20 minutes. Melt the butter in another saucepan, and add the flour, stirring with a whisk to form a paste. Remove th...
Wash and chop the onion, celery and carrot. Put the oil in a large, deep saucepan add the chopped vegetables and fry gently for about 5 minutes. Then add the minced beef and pork, breaking it up with a spoon as it cooks. Leave to brown for ab...
Peel the almonds, toast them in a pan and chop them very finely. Put a pan of water on the hob. Wash the tomatoes carefully and when the water boils, blanch them for a couple of minutes. Take them out to drain, let them cool then remove the s...
Clean and wash the wild fennel. Boil it in salted water for 15 minutes, then drain it, but keep the cooking water. Clean and de-bone the sardines by opening them like a book and removing the central spine. Fry the finely chopped onion in a pan...
Although many use the word cacio to refer to cheese in general, only Pecorino Romano is used to make this pasta. To make the creamy cheese sauce, melt the Pecorino using the pasta cooking water. It’s essential to use this water (not tap wa...
Place a pan with plenty of water on the hob and add salt when it comes to the boil. Add the pasta and cook for the time stated on the pack. Meanwhile, chop the tomatoes and fry the garlic and chopped chillies in a pan. After a few moments, rem...
A "poor" Ligurian dish, which comes from the tradition of mixing together the legumes collected on the docks by the dockworkers' wives. Traditionally accompanied by spelt, here we are suggesting a tasty variant with Mafalda Corta.
Place a pan with plenty of water on the heat. While you wait for it to boil, peel the potatoes and dice them. When the water comes to the boil, add salt and the diced potatoes. Meanwhile, wash the green beans, top and tail them and cut them i...
Put the milk and cream in a pan, add the grated Fiore Sardo cheese, bring almost to the boil, stirring constantly. Turn off the heat and let the mixture rest at room temperature. Clean the anchovies then chop them and fry them in a pan with ...
Bring salted water to the boil in a saucepan and add one small pinch of saffron. Cook the pasta for half the time indicated on the packet. Meanwhile, put the oil in a frying pan, fry a whole clove of garlic and, as soon as it is golden brown, ...
Bring a large pan of water to the boil, roughly 1 litre per 100g of pasta. In the meantime, in shallow pan, heat the oil gently and brown off the garlic clove. After 2-3 minutes add the cherry tomatoes and cook for 10 minutes. Once softene...
Cut the courgettes into thin slices and fry them in the 500g of olive oil until golden brown. Dry them on a paper towel. Bring a large pan of water to the boil, roughly 1 litre per 100g of pasta. Meanwhile in another pan, heat the 30g o...
It's a sure fact that Neapolitan adults were once Neapolitan children. And with the same certainty, we can say that at some point during their childhood they ate the squid cut into rings called tarallini. Calamarata pasta is another one of the...
On wintry Sunday evenings, Neapolitan houses smell of garlic, oil and bay leaves, or lauro as we call it. For the radiatori pasta, we have chosen a recipe based on the principle of pane cotto soup - a simple sauté with garlic and oil diluted ...
In Naples, life is made up of constants marked by dishes that bring back memories. Lasagna is eaten at Carnival time. Some people like it to include hard-boiled eggs amongst the ingredients, some salami and others both; everyone at the festive...
The most typical Neapolitan winter dish is friarielli with pork sausage. And since, as is well known, the best recipes are recycled from others, there's nothing better than a pasta dish topped with this delicacy. Whether made in advance or on ...
Naples is a great sea of culture where the rivers of all the neighbouring populations converge: the echo of the great city extends to seafarer localities like Sorrento, the islands of Capri, Ischia and Procida, the Golden Mile, and so on...
Pasta and beans with mussels is essentially a Southern Italy variation on traditional legume recipes. In the Neapolitan tradition, pasta and beans is a soup in which the pasta is cooked directly in the sauce, using a technique similar to that ...
A timbale is a sublime example of southern Italian cuisine, in particular of Sicily and Campania; the origins of the name and the methods of preparation derive from an Arabian instrument, a sort of cylindrical drum equal in height and diameter...
Genovese meat sauce, a feast of onion and meat, is, together with classic ragout meat sauce, the most traditional dish of Neapolitan cuisine. Its history though, is shrouded in mystery. In Naples, there are no doubts as to its origin, it is Na...
This recipe is proof that not all chili peppers cause you harm. The green ones, for example, are summer vegetables from Campania, particularly versatile whether as a side dish or accompanying a main course, and with a fresh and captivating fla...
Rigatoni alla puveriello (in English: of the poor man) is a dish which is, indeed, the poor cousin of the classic and better-known Roman carbonara. In fact, the eggs are cooked in a pan, and though there is no jowl or belly bacon, it’s certa...
Mustaccioli are close relatives of Rococo biscuits for their fragrance and ingredients, and are placed next to their cousins in Neapolitan Christmas pastry shop window displays. The fragrance is that of the pisto spice mix, the consistency is ...
Every Neapolitan has the scent of pisto spice mix in their hearts, and the image of a grandmother kneading rococo dough at Christmas; much in the same way as most of us jealously safeguard a recipe for these cookies on a sheet of worn and stai...
The provenance of Aubergine Parmigiana is uncertain and is still disputed by various regions of Italy. According to some, "Parmigiana" derives from the Sicilian word parmiciana, in turn coming from the Latin parma ("shield"), a term used to in...
“Scapece” Zucchini is a typical side dish of Neapolitan tradition, served mostly in summer. Though it may be instinctive to think so, actually there wasn’t a Mr. Scapece (whose first name was maybe Gennaro). who invented this delicious d...
Now, here is a story that is part legend and part truth. As with many Neapolitan dialectal words, the etymology of the term is French. But we want to tell another story about ragù: the same story that has been told, every Sunday, since 1300. ...
Every dish has its story. Over the years, this story becomes part of every family, its edges blur, but the sense remains unchanged. For this reason, we can learn universally important details from every family recipe. This one, probably less k...
When it comes to the history of recipes, it can be said that “all roads lead to Naples”. Before explaining the "Tavernara spaghetti" recipe, we need to try to get to the origins of tomato sauce, a true bastion of the Campania and Italian c...
In Campania, especially in Naples, beans occupy a prominent place in the local cuisine. They are the protagonists, in their many varieties, of many recipes. Pasta and beans, the one that is so creamy and dense, that if you overturn the dish, i...
Pasta and potatoes is a classic Neapolitan dish. Nowadays every famous, and not so famous, chef on TV would say that this dish is not properly balanced, because it contains too many carbohydrates, since it features both pasta and potatoes. In ...
In Naples, there is a rule everybody follows: ragout never gets thrown away. Among Neapolitan traditional recipes, many feature leftover ragout sauce from Sunday lunch, as their main ingredient. For example, there is the famous “scarpariello...
There are many Neapolitan recipes that are made with cheap and easily found ingredients. One of these is “o tubettiell cas’ e ov”, or Cheese and Eggs Ditali. This dish is similar to the Roman Carbonara, but even simpler. History, with it...
This is another traditional dish of Neapolitan cuisine, existing in various versions – either “white” or with tomato, made with spaghetti or vermicelli, with or without chili pepper, and with or without… clams. Without clams it is a di...
If you mention the Scarpone aubergines, you must also mention the famous Fungitiello ones. Summertime Neapolitan cuisine finds in aubergines a true ally for many types of preparations, not just for side dishes. Rita Vessichelli Pane in her Sou...
Few dishes are as significant as “struffoli” - at least in the Neapolitan area. These fried sweet balls of dough covered with honey and sprinkles immediately evoke Christmastime and represent a pleasant divertissement at the end of meals o...
