In this stratified concoction known as Sartù di Riso, we stuffed it with tons of itty, bitty meatballs – le polpettine, mozzarella – aka Fiore di Latte cheese, hard boiled eggs and a plethora of peas.
In this primo piatto of mouthwatering proportions, the seafood gives name to the pasta and the pasta gives name to the dish.
Easter in Naples means three things, at least as far as food is concerned.
An Easter day antipasto, Fellata Napoletana is a recipe that really requires no recipe, rather just a bit of explanation.
Giuseppe’s sister Anna stopped by a few weeks ago to whip up her version of the classic Italian dessert, Tiramisù. A creamy concoction made of caffè, eggs, sugar, and mascarpone cheese, its name says it all. It’s a “pick-me-up.” A rich and and ooh so luxurious dessert, each layered bite-full practically melts in your mouth. A relative newcomer to Italian cuisine, Naples may not be able to lay claim to […]
Taking its name, or so it is said, from the type of flour that was once used to make it, Farina di Miglio, Migliaccio exists in many forms throughout Italy.
Be it Ciambelle Fritte, Zeppole di Patate or Potato Donuts, no matter what you call them, and here in Napoli they are known simply as Graffe, they will still be every bit as sweet, delectable, and delightful.
Creamy ricotta and mozzarella cheeses, sweet tomatoes and basil, and just a hint of savoury prosciutto paired with a long and luxurious pasta. This Neapolitan classic is definitely fit for a king.
Like peanut butter and chocolate, somewhere along the line, someone decided to marry this marinara sauce with a small bit of meat. And in true Cucina Povera Napoletana fashion, an inexpensive cut of meat and a few tomatoes were transformed.
Fried eggs. Like the second part of Dante’s Divine Comedy. Trapped between heaven and hell. Uova in Purgatorio, Ova ‘mpriatorio in Neapolitan, or Eggs in Purgatory, this could only be a Neapolitan dish.