Traditional Coniglio all’Ischitana We present the traditional version of the Ischia recipe, highlighting the distinctive elements that go beyond just the tomatoes and white wine.
Mangià Napulitano – Menu 7. Sole e mmare
Let’s celebrate the fresh, vibrant flavors of the Neapolitan coast! This menu brings together the best of land and sea—from tender ‘Mpepata ‘e cozzeche (peppered mussels) and fragrant tomato and basil bruschetta to a rich Risotto â Piscatora (seafood risotto) that captures the essence of the Mediterranean. Savor the delicate Purpo â ‘nzalata (octopus salad) […]
Spirit of Naples 2. Natascia Borrelli
Welcome to the second episode of “Spirit of Naples”! The Neapolitan cook who’s winning hearts (and appetites!) with super delicious recipes and hilarious videos—all in Neapolitan. In this interview, Natascia reveals how she invents her mouth-watering dishes, why she faced criticism for speaking Neapolitan (and why she didn’t care!), what it’s like being stopped on […]
POMOD’ORSO returns to Messinaon July 1st at the Blanco Beach Club
Tomato as culture, a sensory experience, and a story of the Mediterranean: following the success of the first edition, POMOD’ORSO, the event created by Gruppo Orso, returns. This July 1st, it will once again bring the Blanco Beach Club in Messina to life with an evening dedicated to this iconic ingredient of Italian cuisine. More […]
Napulitanamente magazine announces website redesign and new edition
Celebrating Neapolitan and Southern Italian Heritage Los Angeles, CA – April 14, 2026 – Napulitanamente, the premier magazine dedicated to Mediterranean culture with a special emphasis on Neapolitan and Southern Italian heritage, is thrilled to announce the launch of its newly redesigned website and the release of its latest luxury paper edition. Napulitanamente magazine, based […]
Ischian flavors in Naples
La Tana del Coniglio all’Ischitana island warmth and tradition to a new home By N. Yakova Raffaele Di Scala, a chef from the island of Ischia, brought his love for Mediterranean cuisine to the mainland when he founded La Tana del Coniglio in Arzano, Naples, in 2016. The project was born from a collaboration with […]
Mangià Napulitano – Menu 6. ‘O Munaciello Marenariello
This light selection embraces the bright, authentic flavors of the Mediterranean Sea. Each dish reflects simplicity, freshness, and harmony — from spicy mussels and delicate paccheri with cod to perfectly grilled prawns. Paired with crisp green salad, Neapolitan-style potato salad, and a refreshing lemon cream served in chilled cups, this menu captures the essence of […]
Cooking with Mamma Elvia from September 24th
Cooking with Mamma Elvia Starting from September 24th, every Tuesday, at 12pm PST, tasty video recipes from the Calabrian tradition will be released. Delicious typical dishes prepared with love by Elvia Civale, a mother who transformed her talent into a successful business, from her kitchen to Giallo Zafferano blog u to Dolci e Delizie di […]
Cooking with mamma Elvia Ep.8 – Pipi e patate
Peperoni e Patate (Peppers and Potatoes) – Side Dish/Appetizer Pipi e patate is Calabrian dialect for peppers and potatoes, a traditional and typical side dish of Calabrian cuisine, a recipe rich in flavor and at the same time healthy made with simple and genuine ingredients of the land. In this recipe we find the fabulous […]
Welcome to the eight issue!
For this vibrant issue, we have been thrilled to meet a diverse range of guests who embody the essence of Southern Italy, particularly Naples with its rich cultural tapestry. With a cover photo shot by Iranian photographer Salar Charmi this issue opens from the lively Quartieri Spagnoli to the busy streets of New York and […]
Journey through mediterranean flavors
Exploring the rich culinary traditions of Sardinia and the South of Italy By D. Alavarez Let’s delve into the delightful world of traditional cuisine! We embark on a gastronomic journey to uncover the remarkable similarities between the traditional food of Sardinia and the southern regions of Italy. Both Sardinia and the South of Italy boast […]
‘E Scagliuozzi. An easy appetizer recipe
You can find them in pizzerias and in “friggitorias” (fried food shops) but also in street food cart shops. Fried polenta or, as they are called in Napoli, “‘e scagliuozzi” are a mouth-watering appetizer made with corn flour. To prepare them you need few ingredients and little time. Read how to prepare them in 10 […]
Stuffed bell peppers. The Neapolitan recipe.
Alongside the mixed cold cuts, potato croquettes and mozzarella in carrozza, there is a delicious appetizer that can also be eaten as a second course. ‘E puparuole ‘mbuttunati. (The stuffed bell peppers) Preparing this dish is not at all difficult and you will surely be mouth-watering and make a great impression on your guests. Here […]
Biancobaccalà Restaurant on codfish processing and traditional recipes.
The De Filippo family is a guarantee in regarding preparation and distribution of salted cod. Established since 18th Century today the whole De Filippo family is still deeply dedicated to this activity. Gaetano De Filippo is an expert of codfish and he the owner of the family business. Gaetano De Filippo talks about codfish differences […]