Top 54 Neapolitan Foods

Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito’s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy’s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.Expand

Sugo alla Genovese is a traditional sauce that, despite its name, originates from Naples, but it was likely brought over to the city from Genoa by Genovese immigrants during the Renaissance period. The sauce is prepared by sautéeing veal or beef in olive oil with large amounts of onions, carrots, and celery for a long time, usually from 2 to 10 hours. White wine or stock are often added to the sauce to enrich its flavors. Once done, sugo alla Genovese is served either as it is or the meat is served separately from the sauce. It's traditionally paired with pasta types such as ziti or rigatoni, and the dish is then garnished with tomatoes and topped with grated pecorino.Expand

Produced since the 1700s by the shepherds who lived on the Lattari Mountains, the largest milk production area around Naples and Vico Equense, Provolone del Monaco is a melon-shaped, semi-hard cheese made from raw cow’s milk. Since the shepherds of Lattari used to wear long, hooded cowls, it was believed that Provolone was produced by monks, hence its name. With at least 20% of milk for the cheese production coming from the endangered Agerolese dairy cattle breed, Provolone del Monaco is characterized by the exceptional quality of its spun paste. It has a sweet and buttery flavor, with a pleasantly piquant aftertaste that becomes stronger with aging. Provolone is used as one of the basic ingredients of Neapolitan cuisine, but it also makes for an excellent table cheese that's typically paired with aged red wines.Expand

This simple yet delicious dish comes from Campania, more precisely from the beautiful coastal village of Sorrento, hence the name. Gnocchi alla Sorrentina, a Neapolitan classic in the local dialect known as strangulaprievete alla Sorrentina, are tender little potato pillows smothered in a rich, velvety, basil-flavored tomato and mozzarella sauce. They are topped with some more mozzarella or pecorino cheese, sometimes even parmesan, and then oven-baked until bubbly and oozing or until the melted cheese forms a lovely golden crust on the top. Gnocchi alla Sorrentina are traditionally baked in a small single-portion clay pot called pignatiello and served sizzling hot. When prepared using homemade gnocchi, mozzarella di bufala, and the amazingly aromatic homemade sauce made preferably with fresh tomatoes in season, the delicious Sorrento-style gnocchi make for a perfect summer dish.Expand

Quick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish consisting of only two key ingredients: vongole clams and pasta. However, there is a heated debate considering secondary ingredients, primarily the tomatoes. Purists adore the original dish, made without tomatoes, known as bianco version, while the others prefer a version with crushed tomatoes, or a version with a tomato sauce, known as spaghetti alle vongole con la salsa di pomodoro. Similar issues arise regarding the addition or omission of peperoncino and pepper in the dish. Regardless of these issues, everyone agrees that the pasta should be cooked al dente. Although the dish is best in the summer, when all of the ingredients are as fresh as they might be, it is also one of the most important meals of the traditional Neapolitan Christmas Eve dinner, known as Cena della vigilia di Natale.Expand

Bruschetta alla caprese is a traditional type of bruschetta originating from the island of Capri, hence the name. This tasty appetizer consists of bread, cherry tomatoes, basil leaves, mozzarella cheese, olive oil, garlic, and salt. The bread is sliced, toasted, rubbed with garlic, and topped with pieces of mozzarella, cherry tomatoes, basil, and a drizzle of olive oil. A pinch of salt is added before serving in order to elevate the flavors, and the bruschetta is ready to be enjoyed. Expand

Torta Caprese is a dark chocolate cake made without any flour. This specialty of the Italian island of Capri consists of dark chocolate, eggs, sugar, almonds, and butter. It is characterized by its dense chocolate texture and a layer of powdered sugar on top. The cake is often garnished with halved strawberries or raspberries, while the restaurant versions are often served with a scoop of vanilla ice cream on the side. Although the origins of torta Caprese are quite murky, many believe that it was invented by mistake, when a cook left out the flour from a recipe. Today, the cake is an important part of many Italian celebrations and special events.Expand

Nothing embodies the essence of summer in southern Italy like vibrant colors of the flavorful insalata Caprese, a true classic of Neapolitan cuisine. The perfect combination of ripe, sun-kissed tomatoes, creamy mozzarella and fresh basil - this simple salad is believed to have originated on the island of Capri, hence the name. Caprese was originally made with the Re Umberto or Fiascone tomatoes, traditionally grown along the beautiful Amalfi coast, and treccia di Sorrento, a type of braided mozzarella cheese. Also, contrary to popular practice, the authentic Caprese salad recipe doesn't call for balsamic or any other type of vinegar. Instead, mozzarella and tomatoes are thickly sliced, arranged on a plate and garnished with basil leaves, sprinkled with some salt and white pepper, then finished with a generous drizzle of extra virgin olive oil.Expand

A classic Neapolitan entrée locally known simply as aulive e chiappariell (lit. olives and capers), spaghetti alla puttanesca is a southern Italian pasta dish, often accompanied by wildly inappropriate and mostly inaccurate theories on the origin and meaning of its name. While the Italian word puttana literally translates to prostitute and many people believe that this pasta dish was created at the beginning of 20th century in the brothels of Naples to be served to guests after their tiring sexual encounters, in colloquial Italian, the word puttanata is used to describe something worthless or good-for-nothing, reflecting the fact that puttanesca is so quick and easy to make, using simple and humble ingredients and often even leftovers. Moreover, this dish falls into the so-called spaghettata category, which refers to a quick meal, usually–but not necessarily–made with spaghetti, and put together at the last minute for unexpected guests. In fact, spaghetti alla puttanesca is said to have been invented in the 1950s by Sandro Petti, then a co-owner of Rancio Fellone, a famous Ischian restaurant and nightspot. Petti claims he came up with this down-and-dirty recipe one night when his friends showed up after closing time, asking him to make "una puttanata qualsiasi," meaning anything he could whip up with the little he had left in the pantry. He then cooked some spaghetti and tossed them with the zesty garlic and oregano flavored sauce made with tomatoes, olive oil, black Gaeta olives, and capers. The dish was allegedly received so well that Petti later decided to add it to the restaurant menu, naming it puttanesca in memory of that night. Today, spaghetti alla puttanesca is a dish that is commonly found not only in Naples and throughout Campania, but also in the neighboring Lazio region, where puttanesca sauce is made with the addition of salted anchovies and sometimes even chili peppers. With all these tangy ingredients, spaghetti alla puttanesca packs quite an aromatic punch, making southern Italian reds such as Nero d’Avola, Negroamara and Primitivo the perfect accompaniments to this flavorful pasta dish.Expand

The delicate buttery crust in this classic Neapolitan tart holds a rich filling of cooked wheat berries, ricotta, and pastry cream, enriched with candied orange peel and flavored with orange blossom water. Pastiera is traditionally enjoyed for Easter, though its origins are said to be traced back to pagan times. According to one legend, to celebrate the return of spring, the priestesses of Pompeii would prepare similar wheat pastries as an offering for Ceres, the Roman goddess of agriculture, grain crops and fertility. However, the pastiera we know today originated in the convents of Naples. It was regarded as a symbol of resurrection, rebirth, and new life, traditionally prepared between Holy Thursday and Easter Eve - a practice that continues up to this day.Expand

Pastificio dei Campi is a renowned pasta producer from Gragnano, Italy, with a rich tradition of crafting high-quality pasta. Founded in 2007 by Giuseppe and Giovanna Di Martino, the company is dedicated to preserving the ancient art of pasta-making, which has flourished in Gragnano for over 500 years. Giuseppe Di Martino, a third-generation pasta maker, recognized the importance of full traceability of raw materials. He initiated a collaboration with farmers in Apulia, particularly from the Tavoliere and Sub-Apennine Daunia regions, to secure high-quality durum wheat grown without chemical fertilizers or glyphosate, using only ancient grain varieties. Their commitment to quality and authenticity has earned them global recognition, and their pasta is considered one of the finest Italian pastas.Expand

Pastificio Gentile is a renowned Italian pasta producer from Gragnano, a city known as the "pasta capital" in the Campania region. Founded in 1876, Pastificio Gentile is one of the historic pasta makers that continues to use traditional methods in its production. Their pasta is made from high-quality durum wheat and shaped using bronze dies, which give it a rough texture that helps sauces adhere better. A key feature of their process is the slow drying at low temperatures, known as the Metodo Cirillo, which preserves the pasta’s nutritional value and authentic flavor. Their product range includes handmade varieties like Fusilli Fatti a Mano, as well as classic formats such as Spaghettone and Lumaconi.Expand

Pasticceria Pasquale Marigliano, located in Nola, Italy, is a pastry shop owned by Pasquale Marigliano, a pastry chef who has participated in national and international competitions. The shop specializes in traditional Italian pastries, including chocolate-based desserts. The chef emphasizes the use of high-quality ingredients and traditional techniques in his creations.Expand

Fattoria Terranova is an olive oil producer based in Sant'Agata sui Due Golfi, located on the Sorrentine Peninsula in Italy. The region is known for its fertile soil and favorable climate for olive cultivation. TERRANOVA focuses on producing high-quality extra virgin olive oil using traditional methods. The company sources its olives locally, ensuring freshness and authenticity in their products.Expand

Pastificio Liguori is renowned for its tradition dating back to 1795, specializing in the production of authentic pasta from Gragnano. Their pasta carries the prestigious IGP certification, ensuring quality and a strong connection to local traditions. Pasta production at Liguori follows strict methods, including slow drying at low temperatures, which ensures perfect texture and flavor. All products are made with carefully selected grains and water sourced from the Monte Lattari springs. The company utilizes blockchain technology to ensure full transparency and traceability of all ingredients. Liguori is committed to preserving natural resources and implementing sustainable practices in production. Pasta Liguori recognizes the importance of time as its "secret ingredient" in achieving exceptional quality.Expand

Pastificio Setaro is an esteemed Italian pasta manufacturer located in Torre Annunziata, near Naples. Established in 1939, this family-run business has been dedicated to the art of pasta-making for three generations. They specialize in producing artisanal pasta using traditional methods, including bronze die extrusion and slow drying at low temperatures, which contribute to the pasta's unique texture and ability to absorb sauces effectively. Setaro offers a diverse range of pasta shapes, catering to both local and international markets, and is highly regarded by gourmet enthusiasts and chefs worldwide. Their commitment to quality and tradition has solidified their reputation as a leading producer of authentic Italian pasta.Expand

La Fabbrica della Pasta di Gragnano, located in the heart of Gragnano, near Sorrento, Pompeii, and the Amalfi Coast, is a family-owned pasta manufacturer with a rich tradition spanning three generations. The company is a pioneer in the art of crafting artisanal pasta and was the first in Gragnano to receive the prestigious Protected Geographical Indication (PGI) certification, ensuring the authenticity and quality of their products. The company's product line includes over 100 pasta shapes, catering to both traditional and creative culinary needs. Their iconic "Paccheri" and "Scialatielli" are renowned worldwide, and they also produce gluten-free and organic pasta options to accommodate diverse dietary preferences. La Fabbrica della Pasta di Gragnano has earned international acclaim, with their products gracing the tables of fine dining establishments and gourmet shops globally. Their dedication to maintaining tradition while embracing innovation has solidified their reputation as one of the finest pasta producers in Italy, and a true ambassador of Italian culinary excellence.Expand

Pasta Garofalo is a historic pasta brand established in 1789, located in Gragnano, Italy, a town famous for its pasta production. The company is known for its high-quality pasta, which is made from the finest durum wheat, and has earned the prestigious IGP (Protected Geographical Indication) certification. Garofalo offers a diverse range of pasta types, including classic semolina, whole wheat, gluten-free, and legume-based varieties, catering to various dietary preferences. Their pasta is carefully crafted using traditional methods, ensuring excellent texture and flavor in every bite. In addition to pasta, Garofalo produces other Italian food products, such as extra virgin olive oil and flours, all made with the same commitment to quality. The company emphasizes sustainability and social responsibility in its operations. It continuously innovates while staying true to its roots in Italian culinary tradition. Garofalo’s dedication to quality and authenticity has made it one of the most respected pasta brands in the world.Expand