There's always that moment when you need to buy a gift, and the budget says one thing while your heart says another....
A friend sees you tense and gives you a "Stai sciuoto!" (stay loose!) with a pat on the shoulder. In those two words...
The longest guide of the year to get your gift right: ideas sorted by recipient and budget, with Neapolitan spirit...
Bourbon lilies and De Crescenzo's little red horse: the story of the symbols of the Regno delle Due Sicilie and of a...
There's a noise in the old house, an object that disappears and then reappears, a coin found on the floor. In Naples...
Sizes, fabrics and prints explained plainly, with the honesty of someone who really wears 'a maglietta' (Neapolitan...
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 impepata di cozze (peppered mussels) is a recipe from Neapolitan seafaring tradition. Very easy to make, it's a dish that can be served as a main course or starter, and it absolutely must be shared, whether for a summer family lunch or dinner among friends.
Struffoli are the quintessential Neapolitan Christmas sweet. A golden mound of irresistible little balls of fried dough, honey and candied fruit, scented with citrus and decorated with mixed sugar sprinkles. A feast for the eyes and the palate, and a recipe far less complicated than it looks.
Migliaccio (a traditional Neapolitan semolina and ricotta cake) is a classic recipe from Campania. A cake with the texture of polenta and a sweet, citrusy flavour, traditionally enjoyed in the Naples area especially during Carnival. Making it with the Bimby is even easier and quicker.
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.
The bradyseism crisis in the Phlegraean Fields had a huge impact on people's lives, causing widespread alarm and serious concern for public safety. However, thanks to the Italian authorities' ability to manage the situation, the crisis did not lead to significant damage to people or the surrounding environment.
