There's always that moment when you need to find a gift and your 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...
His origins are shrouded in legend and superstition. It is said that the Munaciello was born in the 17th century when the holy monk of Saint Francis of Paola, who lived in Naples, suddenly vanished from the church.
Capri-style ravioli are usually filled with fresh buffalo mozzarella, ripe tomatoes and fresh basil, ingredients emblematic of Capri cuisine. This combination creates a perfect balance between the creaminess of the mozzarella, the sweetness of the tomatoes and the refreshing aroma of the basil.
Neapolitan-style Cannelloni are the essence of Italian cuisine, a perfect marriage between the comforting texture of pasta and the goodness of Mediterranean flavours. Try them for a special family evening or to surprise friends with an unforgettable meal.
Carnival lasagne is a traditional first course. Layers of pasta holding a riot of ingredients: meat sauce, meatballs, sausage, mozzarella and cheese. Simply perfect for celebrating the most joyful feast of the year at the table.
Pastiera is a traditional cake made from an elastic yet crumbly shortcrust pastry and a creamy filling based on ricotta and wheat. It used to be prepared between Epiphany and Easter, the best season for these two key ingredients. The most famous version is undoubtedly the Neapolitan one, which you'll discover in this delicious step-by-step recipe.
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.
