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...
Who San Gennaro was, the miracle of the blood that liquefies, and the feast on 19 September. Plus that close,...
Neapolitan migliaccio is a traditional cake, prepared during Carnival festivities. It's a soft, creamy cake, made with a batter of re-milled semolina and ricotta. A dessert to discover and share, alongside other better-known Campanian recipes, such as pastiera or torta caprese.
Babà al rum, or babbà, are soft, boozy sweets from traditional Neapolitan pastry-making, with their unmistakable mushroom shape. A festive treat you can also make at home, following the step-by-step instructions in this recipe, to offer your guests a true delicacy.
Limoncello is a liqueur symbolic of the Amalfi Coast, famous the world over. Fresh and fragrant, it is made by macerating lemon peel in alcohol. As well as being served after meals as a "digestivo" (after-dinner liqueur), it is also often used to make desserts and creams.
Pan-fried friarielli are a side dish with a bold flavour. It's a vegetable, similar to turnip tops, typical of the Naples area and Campania in general. Here we offer you a very simple recipe: just clean the friarielli and cook them in a pan with oil, garlic and chilli to bring out their flavour. They can also be used to fill a savoury tart or as an accompaniment
A typical first course from the popular tradition of southern Italy, pasta e patate (pasta and potatoes) is a tasty, warm and comforting dish that wins everyone over. It's an easy recipe that lends itself to many variations; but there's one secret to making it so creamy: the pasta must be cooked together with the potatoes.
Gnocchi alla sorrentina is a classic first course from the Campania tradition. An easy recipe made with potato gnocchi, tomato, fiordilatte mozzarella, parmesan and basil. Simple Mediterranean flavours that become truly delicious thanks to the stringy creaminess of the topping.
Gratin mussels are one of the most delicious and beloved traditional starters. The golden, tempting crust covering these soft molluscs, to be eaten straight from the shell, is simply irresistible. A surprisingly easy and quick recipe for a dish that always meets with great success.
Simple yet utterly delicious, spaghetti alla Nerano is a pasta dish made with fried courgettes and an excellent Italian regional cheese: Provolone del Monaco. A recipe born from the imagination of a Sorrento cook that has since become part of traditional cuisine. Quick and easy, this pasta dish is perfect for a family meal or a dinner with friends.
Zucchine alla scapece is a delicious side dish, fresh and summery. A typical Neapolitan recipe, simple in method and ingredients, that gives you a truly tantalising dish.
'Pasta e piselli alla napoletana' (Neapolitan pasta and peas) is a tasty, full-flavoured first course: a traditional Neapolitan recipe that sits somewhere between a soup and a dry pasta dish. Easy to make, it's a delicious, hearty meal ready in half an hour.
