The Neapolitan pasta and pumpkin is a poor but hydrating, fresh and light dish that is often prepared in Naples in summer, given the availability of the characteristic Neapolitan pumpkin, with green skin and orange inside. A delicacy much more nutrient than the classic Halloween pumpkin we see during fall. It is tasty and sweet. […]
Arancini di riso – Italian rice balls
Arancini are a delicious dish suitable as an appetizer or as a snack. It is a simple dish to prepare that lends itself to many variations. In fact, these beautiful rice balls can be seasoned with peas, mushrooms… Even, by adding minced meat and tomato sauce, and changing shape, they turn into suppli’. This is […]
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 […]
Spaghetti pomodoro e basilico
Instead of eating fast food, make yourself a plate of spaghetti. It takes a few minutes and is a real treat. Spaghetti with fresh tomato and basil is an institution in Naples. Learn how to prepare them by following this quick and easy recipe for 4 people. Ingredients: Spaghetti or vermicelli pasta 320 grams Fresh […]
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 food that the Neapolitans ate as a single dish. While in Napoli they were preparing “timballi”, “sartu’ ” and “pall’ ‘e riso” (rice ball or […]