Naples is not only pizza! Neapolitan cuisine in 2024 was declared, by the American Time Out magazine, the best cuisine in the world! Naples is on top of the world thanks to its traditional cuisine but with an eye for innovation.
Neapolitans are famous for their imagination and creativity, this ability is also very noticeable at the table, a variety of flavors of which it is a great sacrilege not to try if you decide to visit the city.
The Neapolitan culinary tradition is very old and rich. Influenced by the many cultures with which it came into contact during trade and various dominations. An availability of raw materials of the highest quality and a menu that varies between sea and land dishes that can satisfy every palate.
Mozzarella: the undisputed queen of Neapolitan pizza, buffalo mozzarella from Campania, with its soft texture and delicate flavor, enhances the flavors of the ingredients it is paired with.
Eggplant parmigiana: a main course made with fried eggplant, tomatoes, mozzarella and basil, to be enjoyed hot or at room temperature.
Neapolitan ragù: a rich and flavorful sauce, the result of a long cooking process of ground meat, tomatoes, onions and spices, ideal for dressing pasta.
Seafood: very fresh and cooked in a variety of ways, seafood is the protagonist of first courses, main courses and appetizers in the Neapolitan tradition.
What to say then about the confectionery tradition! Neapolitan pastry counts masterpieces such as: sfogliatelle, baba, pastiera, zeppole di San Giuseppe and much more. The Neapolitan pastiera has received recognition as a food product of Campania. Then, as for the sfogliatella, it can be in two variants: the riccia, prepared with puff pastry, and the frolla, with shortcrust pastry.
You can never miss the famous Neapolitan taralli “o‘ tarall’ nzogna e pepe” (meaning lard, that is pork fat, and pepper), represents a real institution, a traditional street food born in the 17th century.
Dining and Cooking