Neapolitans abroad – Letter from United Kingdom.

A Neapolitan pizzaiolo tells his story and the story of Ristorante Pizzeria Figli del Vesuvio. In the 90s, in Materdei, a child bought a loaf of pizza dough and played…

‘A Fresella

Much lighter and healthier than crackers or breadsticks, fresella is a slice of dry, stale bread, sometimes re-baked. It doesn’t contain any fats or preservatives and, if kept well, it…

Vermiciėlle â Vongole (vermicelli with clams)

Vermicelli with clams is a must of traditional Neapolitan cuisine. It is a Summer ace in the hole! There are those who want it red, seasoned with some cherry tomatoes…

Traditional Caprese recipe (Caprese Salad)

Fresh and delicious, Caprese salad is excellent as a main course but also as an appetizer. During Summer time, when the heat makes it unbearable to stay in the kitchen,…

Purpo â nzalata (Octopus salad)

The Mediterranean Sea is the natural habitat of the octopus and the culinary tradition that sees the octopus as protagonist of many Neapolitan dishes dates back to ancient times. In…

Risotto alla Pescatora (Seafood Risotto)

During the fourteenth century, under the rule of the Aragonese dinasty, the Neapolitans were the first in Italy to learn about rice. The Spaniards had brought this light and versatile…

Chef Alessandro Consaudo. Between past and future.

I have found a friend I haven’t seen since I was a teenager. Alessandro, who has Sicilian origins and who lives in Turin Alessandro is a Chef. He works at…