‘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,…

Hungry?

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…