Sartù di Riso Napoletano
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.
Pasta Calamarata Napoletana
In this primo piatto of mouthwatering proportions, the seafood gives name to the pasta and the pasta gives name to the dish.
Tiramisù
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...
Migliaccio Salato di Carnevale
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.
Graffe Napoletane
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.
Fettuccine alla Re Ferdinando II
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.
Carne alla Pizzaiola
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.
Uova in Purgatorio
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.
Spaghetti alla Puttanesca
So pleased was he with his creation, that he incorporated it on his menu. Naming it Spaghetti in the style of, hence the “alla Puttanesca,” the rest as they say is history.
Spaghetti con i Calamari
When cooking squid for a hungry crowd, why make one dish when you can make two. So while big bro Massimo fried up the squid for the Frittura di Calamari plate, Giuseppe went to work on the Spaghetti con i Calamari. Almost as simple as the fried calamari, it uses the...
Frittura di Calamari
Served with a bit of salt and lemon, Frittura di Calamari is the perfect appetizer, a flavourful main, a quick and easy side dish, or some crunchy, salty goodness for your favourite salad.
Arancini di Riso alla Napoletana
You probably know Arancini as a Sicilian delight, but no Neapolitan fried plate worth its salt would be complete without the Neapolitan version.
A native Neapolitan, Giuseppe Topo is a hairstylist and one of the owners of Noi Salon, Naples only English-speaking salon. A passionate cook, when he's not styling hair Giuseppe can be found in the kitchen cooking up one of his favorite Neapolitan dishes, which he proudly features on his regular series for Napoli Unplugged, Cooking with Giuseppe.
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