Taglie, tessuti e stampe spiegati senza giri di parole, con l'onestà di chi 'a maglietta la porta davvero. Una guida...
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.
Every region, as we know, has its own typical dishes, symbols of tradition, but two, in particular, have become synonymous, respectively, with Southern and Northern Italy: we're talking about pizza and polenta.
As for the first, we've already talked about it: a typical Neapolitan dish, made with meat, tomato sauce and vasincola (basil), it's left to simmer for 4 to 6 hours. It's the king of Sunday and its aroma fills the homes and alleyways of all Naples(...)
When you think of Cistecca, you can't help but connect it to the famous American Cheesesteak, also known as the Philadelphia Cheesesteak(...)
In Naples, as everyone knows, coffee is a religion — there must be a perfect balance between aroma and flavour; it's a break from the world, a moment to devote to yourself(...)
The recipe was invented by Luigi Dell’Amura in the early 1950s and patented on 19 December 1960. Luigi, in his bakery in Vico Equense, created this pizza by chance (called "al metro", meaning "by the metre", by a journalist) and later opened a restaurant, which still exists today and is one of the most famous in the whole Sorrentine Peninsula.
Nennella is the temple of Neapolitan culinary tradition. To call it the most famous trattoria in the Spanish Quarters is an understatement: it is, in fact, the most famous in all of Naples.
Pizza fritta (fried pizza) is one of Naples' most famous street foods worldwide. There's no one who finds themselves in Naples without trying one: light dough, ricotta, cicoli (crispy pork cracklings), salami, provola cheese (and whatever else takes your fancy) and a quick fry, ensuring both crispiness and softness at the same time.
She made the history of Neapolitan pizza and, even after her death, in the various shops bearing her name, you can still enjoy an excellent pizza fritta (fried pizza), cooked to perfection and filled with quality ingredients.
The frittatina di maccheroni (a small fried pasta cake) is a fantastic Neapolitan street food, delicious to eat while strolling through the streets of Naples, but also as a starter before a good pizza. It's smaller than the one usually cooked at home and, traditionally, it's made with bucatini pasta and filled with béchamel, minced meat, peas and provola cheese. However, there are also several variations, such as the one with the
The classic version is the famous cicoli e ricotta (pork cracklings and ricotta), but nowadays there are countless variations around. There's everything from the one with salami and provola cheese to the one with scarole (curly endive). What matters is that it's fried well, crispy outside and soft inside, with a heart of melting provola or tomato, which inevitably gets all over your hands!
