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...
Neapolitan-style crespelle are crêpes with a fairly light filling, because most of the ingredients go into making the sauce that completes them. A delicious one-dish meal, perfect for Sunday!
Pasta alla sorrentina is a first course inspired by the more famous recipe for gnocchi alla sorrentina (potato dumplings, Sorrento style). Pasta baked au gratin, stringy with melted cheese and full of flavour, made with all the great classics of Italian cooking: pasta, tomato, grana cheese and mozzarella!
Neapolitan-style artichokes are a very appetising side dish. A traditional, easy-to-make recipe for artichokes braised in a pan with olives, capers and chilli pepper.
Fried calzoni are the quintessential street food in many parts of Campania and Puglia. With our recipe, you can easily make them at home. Serve them as a starter or a main dish to share with family or friends, and it's instantly a celebration!
The Neapolitan macaroni timballo is an exquisite baked pasta dish, dressed with a rich ragù of offal, cheese and mozzarella. A recipe that embodies festive days and delivers an explosion of flavours.
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.
