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. […]
‘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 can be kept for a long time. A slice of dry bread is hard, but softens in the water. Neapolitan sailors used to load a […]
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, the Caprese salad comes to the rescue with a fresh buffalo mozzarella, tomato and basil with a hint of oregano. Caprese salad has humble and […]
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 […]