TASTE OF
NAPLES` DELICACIES
Pizza and Mozzarella are the two proudly Neapolitan products, and they are sacred to Neapolitans. So, do not ask for pizza with pineapple or put Mozzarella in the fridge, and even refrain from mentioning it if you don't want to break - but really break - the heart of a Neapolitan.
Pizzeria Brandi is still open and serving.
If you want to fulfill your pizza quota at other famous pizzerias in the historical center, that's fine, but make sure not to pass by Pizzeria Brandi without taking a photo in front of the marble inscription on its wall that says 'pizza was first born here.
The art of making pizza, which is listed as a common heritage of humanity by UNICEF, is now considered an art, and there is also an association that preserves the originality of pizza and issues certificates. You can safely eat pizza at pizzerias that have the symbol of this association. The association also organizes half-day pizza tasting tours. http://www.pizzanapoletana.org/ Naples' most beloved and best pizzerias (in order, personal preference): Sorbillo, L'Antica Pizzeria da Michele, Pizzeria Dal Presidente, Antica Pizzeria Di Matteo, Figlia del Presidente, 50 Kalo, Vesi. Another we site where you can get a proper pizza tour is www.eatinitalyfoodtours.com.
This is the case in most parts of Italy, where regional delicacies are best enjoyed locally. In Naples, mozzarella is sold in its own brine and eaten at room temperature within 2 days.
There are two well-known zones for mozzarella production. One is Battipaglia in Salerno, and the other is in the Caserta/Capua area. The latter tends to be saltier, while the former has a more delicate taste.
At the Tenuto Vannullo, one of the finest buffalo farms in Battlipaglia zone, you can see the production of mozzarella and thank the buffaloes for their hard work and love. You can also taste their amazing yogurt and ice cream made from buffalo milk.
- Pizza
Pizzeria Brandi is still open and serving.
If you want to fulfill your pizza quota at other famous pizzerias in the historical center, that's fine, but make sure not to pass by Pizzeria Brandi without taking a photo in front of the marble inscription on its wall that says 'pizza was first born here.
The art of making pizza, which is listed as a common heritage of humanity by UNICEF, is now considered an art, and there is also an association that preserves the originality of pizza and issues certificates. You can safely eat pizza at pizzerias that have the symbol of this association. The association also organizes half-day pizza tasting tours. http://www.pizzanapoletana.org/ Naples' most beloved and best pizzerias (in order, personal preference): Sorbillo, L'Antica Pizzeria da Michele, Pizzeria Dal Presidente, Antica Pizzeria Di Matteo, Figlia del Presidente, 50 Kalo, Vesi. Another we site where you can get a proper pizza tour is www.eatinitalyfoodtours.com.
- Mozzarella
This is the case in most parts of Italy, where regional delicacies are best enjoyed locally. In Naples, mozzarella is sold in its own brine and eaten at room temperature within 2 days.
There are two well-known zones for mozzarella production. One is Battipaglia in Salerno, and the other is in the Caserta/Capua area. The latter tends to be saltier, while the former has a more delicate taste.
At the Tenuto Vannullo, one of the finest buffalo farms in Battlipaglia zone, you can see the production of mozzarella and thank the buffaloes for their hard work and love. You can also taste their amazing yogurt and ice cream made from buffalo milk.
Famous Pizza of Napoli
NAPOLI DESSERTS
- Graffa
- Sfogliatella : Neapolitans are divided into two groups: those who love "riccio" and those who love "frolla." Riccio, meaning curly, is the original version and is crispy. Frolla, with its soft dough, is a more modern version compared to riccio.
Pasticceria Madonna - Located at the end of the road outside the airport, famous for its frolla version.
Antico Forno delle sfogliatelle calde Attanasio - Around Garibaldi central station.
Pintauro - Has never lost its original recipe or shop, located on Via Roma.
- Babà : Although nowhere explicitly mentions its origin from Turkish desserts, could it be a coincidence that it is made in the shape of a pier and called "baba," which is similar to Turkish desserts? It is different only as it has rum in it.
- Delizia del Limone (Lemon Delight) Capri Island, Sorrento, and Amalfi are filled with lemon trees. They don't only make limoncello with these lemons but also a dessert called "delizia del limone" with lemon cream and light pastry.
- Ricotta e Pera (ricotta and pear dessert) Although it may seem like an old dessert to most Neapolitans, the Ricotta e Pera dessert was invented by a pastry chef from the Amalfi Coast in the late 1990s. It consists of fresh ricotta cheese, pear, and a crumbly biscuit-like dough.
- Fiocco di neve (Snowflake) This dessert was first made in 2005 in Sanità, one of Naples' oldest and once most dangerous neighborhoods. It gained fame thanks to the legendary long queues in front of the bakery. It has a delicate brioche dough and a creamy ricotta filling that melts in your mouth like a snowflake.
ONCE A YEAR SPECIALITIES
The people of Naples, who are attached to their traditions, have always crowned each special occasion throughout history with a specific menu.
Even though not every Neapolitan's stomach agrees with it, according to tradition, on Christmas Eve, the "capitone" or snakefish must be eaten. This fish, with its reptile-like appearance, represents the snake and therefore the devil. It is fried in pieces and consumed on Christmas Eve to prevent any evil from entering the house.
Struffoli: During the Christmas season, mothers individually cut and roll small pieces of dough, fry them, coat them in honey, and decorate them with colorful sugar and candy.
During the Carnival season, which is in the month of February, "chiacchere" or crispy fried or oven-baked pastries, sprinkled with powdered sugar and served with chocolate sauce, are sold. The original name of this chocolate sauce is "sanguinaccia," meaning "made from blood." In the past, pig's blood was added to the chocolate to give it texture and flavor. Don't worry, though, because after joining the European Union, the addition of pig's blood was banned.
Pastiera: This delicious and nutritious cake, with the aroma of orange blossom, is traditionally associated with Easter but is now available year-round due to its popularity.
Throughout the Easter period, in addition to the famous pastiera dessert, another must-have is "Casatiello," a savory cake rich in fat, black pepper, cheese, ham, and decorated with whole eggs baked in their shells.
Zeppole di San Giuseppe: It is the Father's Day dessert in Italy. It comes in two variations: fluffy fried dough topped with homemade yellow cream and cherries or baked dough, and it is only eaten on March 19th and its accompanying week.
Even though not every Neapolitan's stomach agrees with it, according to tradition, on Christmas Eve, the "capitone" or snakefish must be eaten. This fish, with its reptile-like appearance, represents the snake and therefore the devil. It is fried in pieces and consumed on Christmas Eve to prevent any evil from entering the house.
Struffoli: During the Christmas season, mothers individually cut and roll small pieces of dough, fry them, coat them in honey, and decorate them with colorful sugar and candy.
During the Carnival season, which is in the month of February, "chiacchere" or crispy fried or oven-baked pastries, sprinkled with powdered sugar and served with chocolate sauce, are sold. The original name of this chocolate sauce is "sanguinaccia," meaning "made from blood." In the past, pig's blood was added to the chocolate to give it texture and flavor. Don't worry, though, because after joining the European Union, the addition of pig's blood was banned.
Pastiera: This delicious and nutritious cake, with the aroma of orange blossom, is traditionally associated with Easter but is now available year-round due to its popularity.
Throughout the Easter period, in addition to the famous pastiera dessert, another must-have is "Casatiello," a savory cake rich in fat, black pepper, cheese, ham, and decorated with whole eggs baked in their shells.
Zeppole di San Giuseppe: It is the Father's Day dessert in Italy. It comes in two variations: fluffy fried dough topped with homemade yellow cream and cherries or baked dough, and it is only eaten on March 19th and its accompanying week.
FAMOUS NEAPOLITAN DELICACIES
Zeppolini: Small round fried dough balls with hidden seaweed particles, served as an antipasto.
Parmiggiano di Melenzana: This dish, unrelated to Parmesan cheese, is made by layering fried eggplants and smoked mozzarella or provola cheese, then baking it with tomato sauce. It is usually served as an appetizer, or antipasto.
Ragù Napoletana: On Sundays, 90% of families gathering for lunch in Naples have pasta made with Ragu sauce. Ragu sauce is cooked for hours with minced meat in a tomato base. Due to the long cooking time, the tomato sauce turns dark brown, and the meat becomes tender enough to melt in the mouth. Thrifty Italians serve the sauce as the main course with pasta and the meat as a second course, killing two birds with one stone.
Scialatiello ai Frutti di Mare: This dish, which you can find in almost every restaurant, is made with homemade fresh pasta. The sauce is made by cooking seafood, such as clams, mussels, and shrimp, with tomatoes.
Parmiggiano di Melenzana: This dish, unrelated to Parmesan cheese, is made by layering fried eggplants and smoked mozzarella or provola cheese, then baking it with tomato sauce. It is usually served as an appetizer, or antipasto.
Ragù Napoletana: On Sundays, 90% of families gathering for lunch in Naples have pasta made with Ragu sauce. Ragu sauce is cooked for hours with minced meat in a tomato base. Due to the long cooking time, the tomato sauce turns dark brown, and the meat becomes tender enough to melt in the mouth. Thrifty Italians serve the sauce as the main course with pasta and the meat as a second course, killing two birds with one stone.
Scialatiello ai Frutti di Mare: This dish, which you can find in almost every restaurant, is made with homemade fresh pasta. The sauce is made by cooking seafood, such as clams, mussels, and shrimp, with tomatoes.
The eating habits of Neapolitans
Breakfast:
Breakfast is not the most important meal of the day. In the mornings, they have coffee with a small pastry or biscuit as a sweet treat. Example of a home breakfast: Toast with jam directly on top, biscuits dipped in milk and eaten. Example of breakfast outside: Cornetto, brioche, graffa. Served with coffee or cappuccino. Note: If you want LATTE for breakfast, they will bring you a nice glass of white milk. In Italian, latte means milk.
Meals: Meals are always and strictly separated and served in that order.
Breakfast is not the most important meal of the day. In the mornings, they have coffee with a small pastry or biscuit as a sweet treat. Example of a home breakfast: Toast with jam directly on top, biscuits dipped in milk and eaten. Example of breakfast outside: Cornetto, brioche, graffa. Served with coffee or cappuccino. Note: If you want LATTE for breakfast, they will bring you a nice glass of white milk. In Italian, latte means milk.
Meals: Meals are always and strictly separated and served in that order.
- Antipasto, appetizers, mezze, cheese, salami, ham plates, etc.
- 1st Course (primo piatto or primo): Pasta or risotto, all variations of carbohydrates as the main protagonist.
- 2nd Course (secondo piatto or secondo): Protein dishes that do not contain pasta or rice. Fish, meat, chicken, etc.
- CONTORNO, served alongside the 2nd course, includes salad, French fries, grilled vegetables, etc.
Despite having such delicious food, why aren't Neapolitans overweight?
- During lunchtime, they usually only have the 1st course, which is pasta or risotto. In the evenings, they have the 2nd course.
- In Neapolitan kitchens, when cooking pasta, they ask the guests before putting it in the water: Are you hungry? How many grams would you like to have? They don't cook all the pasta pack like the rest of the world do. A normal portion is considered to be around 80-100 grams. If you're not very hungry, you can ask for 70 grams. If you're very hungry, you can request 120 grams.
- They try to have pizza once a week. On weekdays, they have it for lunch, and on weekends, they save it for Saturday evenings.
- If they eat too much during the Sunday lunch gathering with family, they skip dinner.
- During special events and weddings where a lot of food is consumed, the next day they hardly eat anything.
Unique Coffee Culture in Naples: Standing, Tipping, and Etiquette
Neapolitans usually drink coffee while standing. First, you go to the cashier and pay for your coffee, take the receipt, and place it on the coffee counter. To prevent the receipt from flying away, you leave a tip of 10-20 euro cents on top of it. Before coffee, you drink water, then you have the coffee, and you don't drink water again afterwards. Don't forget to leave a suspended coffee before you leave.
If you want to sit at a table and have your coffee, you should directly sit at the table and wait for the waiter. Never take your self-service coffee and sit at the tables. You might receive a scolding because the price of coffee consumed at the counter is different from the price of coffee consumed at the table.
If you want to sit at a table and have your coffee, you should directly sit at the table and wait for the waiter. Never take your self-service coffee and sit at the tables. You might receive a scolding because the price of coffee consumed at the counter is different from the price of coffee consumed at the table.