Neapolitan cuisine

Apulian red-figure fish plate, ca. 340 BC
Fish in a mosaic found in PompeiiL Naples National Archaeological Museum
Fresco from Pompeii with fruit
Carbonized bread found in Pompeii
The Neapolitan painter Massimo Stanzione poses a woman in festive local costume (ca 1635) with a market chicken: only the rich ate chicken on an ordinary occasion
Lithography from an original drawing by Teodoro Duclère (1816–1869), titled"Il tavernaio"
Giorgio Sommer (1834-1914), "Napoli - Fabbrica di maccheroni". Hand-colored photo. Catalog number: 6204
Tomato variety used for the piennolo
Mozzarella di bufala
Carlo Brogi (1850-1925) - "Naples - Maccheroni shop"
Spaghetti alla puttanesca
Spaghetti alle vongole
Spaghetti alle cozze - with mussels
Pizza Margherita
Parmigiana di melanzane

Enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.

- Neapolitan cuisine

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Regional capital of Campania and the third-largest city of Italy, after Rome and Milan, with a population of 967,069 within the city's administrative limits as of 2017.

Mount Echia, the place where the polis of Parthenope arose
The Columns of the Temple of Castor and Pollux incorporated into the facade of San Paolo Maggiore
A scene featuring the siren Parthenope, the mythological founder of Naples
The Gothic Battle of Mons Lactarius on Vesuvius, painted by Alexander Zick
The Castel Nuovo, a.k.a. Maschio Angioino, a seat of medieval kings of Naples, Aragon and Spain
French troops and artillery entering Naples in 1495, during the Italian War of 1494–98
Onofrio Palumbo's portrait of the 17th-century revolutionary leader Masaniello
Departure of Charles III of Spain from Naples, 1759
Naples depicted during the ephemeral Parthenopean Republic
Entrance of Garibaldi into Naples on 7 September 1860
Allied bombardment of Naples, 1943
Royal Palace of Naples
The Egg Castle
National Archaeological Museum
National Museum of Capodimonte
Naples Cathedral
Church of Gesù Nuovo
Hanging gardens of the Certosa di San Martino
Interior of the Church of Girolamini
Inside Galleria Umberto I
Underground Naples
Villa Comunale
Aselmeyer Castle, built by Lamont Young in the Neo-Gothic style
One of the city's various examples of Liberty Napoletano
The Gulf of Naples
The Palazzo Donn'Anna and Bagno Donn'Anna beach in Posillipo
Urban density in central Naples
Main building of the University of Naples Federico II
Palazzo San Giacomo, the city hall
Palazzo delle Poste in Naples, Gino Franzi, 1936. The masterpiece of modernism, marble and diorite.
Directional center of Naples
The port of Naples
Naples International Airport
The square of Piazza Garibaldi at Napoli Centrale under renovation
Dante Station of the Naples Metro
A Romantic painting by Salvatore Fergola showing the 1839 inauguration of the Naples-Portici railway line
Neapolitan pizza. Pizza was invented in Naples.
Sfogliatelle, a popular Neapolitan pastry dish
An 1813 depiction of the Piedigrotta festival
The interior of the Teatro San Carlo
Tarantella in Napoli, a 1903 postcard
Neapolitan mandolin
Totò, a famous Neapolitan actor
The Stadio San Paolo

Neapolitan cuisine is noted for its association with pizza, which originated in the city, as well as numerous other local dishes.


Long, thin, solid, cylindrical pasta.

Spaghetti hung to dry
Fresh spaghetti being prepared using a pasta machine
Classic spaghetti alla carbonara
Spaghetti bolognese, very common outside of Italy, but not customary in that country
A hydraulic press with an automatic spreader by the Consolidated Macaroni Machine Corporation, Brooklyn, New York. This machine was the first to spread long cut alimentary paste products onto a drying stick.
An industrial dryer for spaghetti or other long goods pasta products, also by the Consolidated Macaroni Machine Corporation
Dried spaghetti
Dried spaghetti measured with a "spaghetti measure". One portion of dried pasta weighs {{convert|4.1|oz|g|order=flip}}, twice the amount of one serving on the package (12 mm circle or 60 g.). The measure can portion out 1, 2, 3, or 4 servings based on the diameter of the circle.
Spaghetti being placed into a pot of boiling water for cooking
Draining the water from boiled spaghetti
A spaghetti scoop
Spaghetti tongs
Spaghetti aglio e olio
Spaghetti alla puttanesca
Spaghetti cacio e pepe (cheese and pepper) at a restaurant in Rome
Spaghetti con pollo e funghi
Spaghetti pomodoro & basilico (tomato sauce and basil)
Spaghetti alle vongole
Spaghetti with meatballs

Spaghetti alle vongole – Italian for "spaghetti with clams", it is very popular throughout Italy, especially its central regions, including Rome and further south in Campania (where it is part of traditional Neapolitan cuisine).


Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients included.

A slice of Timballo Pattadese, showing the various layers
A Timballo Pattadese being assembled
The baked Timballo Pattadese, before slicing

Varieties of Timballo differ from region to region, and it is sometimes known as a bomba, tortino, sartù (a type of Neapolitan timballo with rice and tomato sauce) or pasticcio (which is used more commonly to refer to a similar dish baked in a pastry crust).


A slice of pastiera
Pastiere prepared for Easter

Pastiera napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water.


Capital of the Italian region of Liguria and the sixth-largest city in Italy.

The port and fleet of Genoa in the early 14th century, by Quinto Cenni
View of Genoa, published in 1483
Territories of the Republic of Genoa, around the Mediterranean & Black Sea coasts.
St. George's flag flying on the Doge's Palace in Genoa
Doge's Palace, ancient seat of the government of the oligarchic republic
Palace of Saint George, built in 1260
Medieval gates of Genoa are a rare survivor of the city's oldest buildings.
Royal Palace of Genoa, 16th century
St. Lawrence Cathedral
Santa Maria Assunta di Carignano
The Mirror Gallery of the Royal Palace
Via Garibaldi by night
Staglieno: A monumental cemetery
Arco della Vittoria
The galleon Neptune in the Old Harbour
The Porta Soprana
The gardens of Villa Durazzo-Pallavicini
Aquarium of Genoa and biosphere
San Benigno business district
Genoa exhibition centre
University of Genoa's main building
The Italian astronaut Franco Malerba
Buildings in the Erzelli GREAT campus
Panorama of port of Genoa
Genoa Airport, built on an artificial peninsula
Genova Brignole railway station
Genova Piazza Principe railway station
Portrait of a Young Man, by Albrecht Dürer. Gallery of Palazzo Rosso.
Sculpture in the Monumental Cemetery of Staglieno.
Golden Legend, 1290
The neoclassical Teatro Carlo Felice
Luigi Ferraris Stadium
Pesto, a popular Genoese sauce
Christopher Columbus
Corso Italia

Popular sauces of Genoese cuisine include Pesto sauce, garlic sauce called Agliata, "Walnut Sauce" called Salsa di noci, Green sauce, Pesto di fave, Pasta d'acciughe and the meat sauce called tócco, not to be confused with the Genovese sauce, that in spite of the name is typical of the Neapolitan cuisine.

Sartù di riso

Sartù once removed from pan

Sartù di riso (or rice sartù) is a typical dish of Neapolitan cuisine.


Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 in in diameter.

Custard-filled zeppola
Zeppole di San Giuseppe

The custom was popularized in the early 19th century by Neapolitan baker Pasquale Pintauro.

Rum baba

Small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.

Romanian modern savarine
Neapolitan babà

The baba is also popular in Naples, and became a popular Neapolitan specialty under the name babà or babbà.

Spaghetti alla puttanesca

spaghetti alla puttanesca

Spaghetti alla puttanesca (in Italian) is an Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, anchovies, chili peppers, capers, and garlic—with vermicelli or spaghetti pasta.


Crocchè (from the French croquettes) are a dish of Neapolitan and Sicilian origin, made from mashed potato and egg, which is covered in bread crumbs and fried.