Easter in Naples means three things, at least as far as food is concerned.
First, there’s the Casatiello, a home-made rustic bread filled with Neapolitan salumi, cheeses and hard boiled eggs.
At the end, there’s the Pastiera, a ricotta and wheat pie that is its sweet counterpart.
And in between, is a rich and plentiful menu made from the freshest meats and vegetables. Shared with family and loved ones, it is a meal that celebrates the end of lent and rebirth in all its glory.
Menù di Pasqua a Napoli
Capretto al Forno con Patate
Carciofi Roasted or Grilled