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The ‘Mad Chef’ from China to Russia. Ekerè

He started traveling at the age of 19 facing unthinkable bets and he has never stopped. The first time he left for Indonesia his family asked him “ Why do…

‘Sorpresine’. An appetizer recipe by Chef Carla Schember

Imagine the classic girl next door and color her uplifting and romantic Neapolitan shades and here she is Carla Schember. She gives smiles and kind words to all people. Although…

Neapolitans abroad – from Los Angeles

Pino Daniele music brings Francesco back to childhood. He sits dreams and plans while listening to Alleria, A testa in giù. To Francesco origins and traditions are extremely important. He…

Na 57 is… ‘Na bomb!

NA 57 is a tribute to our lands, our islands, it is a tribute to our volcano Vesuvius and to our beloved Maradona who passed away last December. In a…

The good from ‘Sud’

Most of the times, in Los Angeles, when you sit at a restaurant table they serve you a glass of water with ice and lemon. On the other hand, if…

En neapolitanska i Sverige – Suggestions from a Neapolitan in Sweden.

Learn how to recognize the real mozzarella Campana and discover how to handmade in a few minutes with simple ingredients. President of Slow Food Stockholm, Giovanna Carlsson, is Neapolitan and…

En neapolitanska i Sverige – President of Slow Food Stockholm on Neapolitan food abroad.

President of Slow Food Stockholm, Giovanna Carlsson, is Neapolitan and she has lived in the Swedish capital for 7 years now. After two weeks she moved in Sweden, where she…

Hosteria la Tana del Coniglio all’Ischitana Restaurant on traditional rabbit recipe., video, interview

Rabbit is a well-loved dish in the Neapolitan area and it has a long culinary tradition. The Rabbit “all’Ischitana” (a particular recipe from Neapolitan Island of Ischia) is always in…

Biancobaccala’ Restaurant on codfish processing and traditional recipes.

The De Filippo family is a guarantee in regarding preparation and distribution of cod. Established since 18th Century today the whole De Filippo family is still deeply dedicated to this…