Pasta cu ‘a cucozza. Neapolitan Pasta with pumpkin

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,…

‘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”…

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…

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…

‘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…

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…