Neapolitan cuisine
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 cuisine41 related topics
Naples
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.
Neapolitan cuisine is noted for its association with pizza, which originated in the city, as well as numerous other local dishes.
Spaghetti
Long, thin, solid, cylindrical pasta.
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).
Timballo
Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients included.
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).
Pastiera
Pastiera napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water.
Genoa
Capital of the Italian region of Liguria and the sixth-largest city in Italy.
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.
Zeppole
Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 in in diameter.
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.
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 (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
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.