Sizes, fabrics and prints explained straight-talking, with the honesty of someone who really wears 'a maglietta (the...
In Naples, a graduation is never a private affair: it's a neighbourhood celebration. Here's how to choose an original...
The strongest card on the green table becomes, in Naples, the most elegant way to say who really calls the shots....
Born poor in Terra di Lavoro, Michelina Di Cesare chose the maquis and the rifle against a newly united Italy. A...
When the air turns crisp, in Naples people don't just reach for a hoodie: they reach for a piece of identity. Here's...
The City Council has allocated €50 million for the redevelopment of the Diego Armando Maradona stadium, ahead of...
At the fifth edition of Pizza Maxima, the Oscars of Italian pizza, Franco Pepe confirms his title as Best Pizzeria in...
When the means are few, so is the result. Let's discover the most realistic Neapolitan saying there is.
One word, ‘scugnizzo’ (Neapolitan street kid), and it holds the whole of Naples inside it. We tell you how the year's...
At the market, at the counter, in the family: there's always someone who complains and gets more. It's the sharp...
Traditional recipes, pizza, pastries and street food: Neapolitan cooking told dish by dish, with the story behind every recipe.
Polpo alla Luciana (Neapolitan-style octopus) is a classic dish from Neapolitan cuisine. Simple ingredients such as fresh tomatoes, olives and capers, cooked ever so gently, are the secret to a near-perfect fish course: tender octopus in a wonderfully fragrant sauce.
The Neapolitan casatiello (a savoury Easter bread, ‘casatiello napoletano’) is a great classic of Neapolitan cuisine, taking pride of place on the Easter table. It's a savoury ring-shaped bread filled with cured meats and cheese. A traditional recipe with a powerful symbolic meaning, as well as a truly unique flavour.
On 19th March, for the feast of San Giuseppe (St. Joseph), which later also became Father's Day in Italy, there must always be baked zeppole di San Giuseppe. Delicious, light and soft, topped with a little dome of custard cream and crowned with syrupy sour cherries, like the "cherry on top"... or rather... "the sour cherry on the zeppola".
Spaghetti with anchovy colatura (fermented anchovy sauce), lemon and hazelnuts is a first course that is sophisticated and simple at the same time: the ingredients come together perfectly in a delightful contrast, making for an easy, quick recipe that's guaranteed to satisfy.
Coniglio all'ischitana (Ischia-style rabbit) is one of the signature dishes of the island of Ischia. A tasty, fragrant recipe made with simple ingredients typical of its place of origin, which guarantees wonderfully tender meat. Coniglio all'ischitana is the perfect main course for a family Sunday lunch.
A real delight to nibble on for an afternoon snack or as a dessert to end a meal, perhaps dressed up as a macabre treat for your Halloween dinner. Torrone dei morti literally melts in your mouth.
Neapolitan pastiera is much more than a simple dessert: it's a symbol of Naples, a culinary tradition that embodies the love, devotion and pride of this fascinating Italian city.
Mozzarella di bufala campana (Campania buffalo mozzarella) is a culinary jewel that evokes the essence of Campania, a region in the heart of Italy with a rich gastronomic tradition. This fresh, creamy cheese is celebrated the world over for its superior quality and unmistakable flavour.
The Neapolitan sfogliatella is one of the treasures of Italian pastry-making, a delight that enchants the palate of anyone who tastes it. This traditional sweet comes in two main varieties: sfogliatella riccia and sfogliatella frolla.
Naples is a city that knows how to delight the palate with its cuisine, rich in flavours and unique culinary traditions. Among the many typical dishes found on the streets of this city, 'o piede e 'o musso (pig's trotter and cured muzzle) are two authentic delicacies that embody the genuineness of Neapolitan cooking.
