1) Pasta and beans with mussels (A past 'e fagiol che cozzc)
It is a marriage between land and sea: the bean, which becomes almost a cream when cooked. This dish, very simple, has clear popular roots, and requires an optimal balance of ingredients, in order to be best enjoyed.
2) ZUCCHINE ALLA SCAPECE
It is a side dish prepared by frying the courgettes into slices, seasoned with one marinade made of vinegar, garlic and fresh mint. The origin of the name of this dish derives from Spanish word "escabeche", with reference to the preparation of a dish, whether boiled or fried, subsequently seasoned with a vinegar-based marinade.
3) MACCARONI OMELETTE ( A FRITTATA 'E MACCARUN)
A frittata 'e maccarun (Maccaroni omelette) is a real "must" of Neapolitan cuisine. This dish is commonly called "Frittata 'e maccarun", and it is obtained simply by frying it with eggs. It is a dish that arises from the need to avoid the waste of pasta advanced. There are those who prepare it "white", while those who prefer to season it with tomato sauce.
For this various types of pasta are used, but the most popular are still rigatoni, spaghetti or bucatini. As in any "emergency" dish, it is customary to enrich the omelette with cheese, ham and whatever else. A touch of pepper to flavor, and a drop of milk to soften, continue to be, winning tricks to make this dish even tastier.
4) 'E PANZAROTT NAPULITAN (NEAPOLITAN PANZEROTTI)
Panzarotti are potato and egg-based cylinders, filled with stringy mozzarella, and ham. Panzarotti are an entirely Neapolitan evolution of French croquettes, or Italian crocchè. A panzarotto is not a crocchè. A panzarotto is definitely bigger than a crocchè, it is seasoned with real Campania mozzarella and has the most massive layer of breading. A recipe handed down from centuries, a meal to be eaten on the street, bought in a typical Neapolitan rotisserie, or from "o 'panzaruttaro ", a street vendor dedicated to the sale of panzarotto (and other fried delicacies such as "Sciurilli", the "rice balls" and pasta omelettes with béchamel). A figure still traceable today for the streets of Naples and its province.
5) TORTANO AND CASATIELLO
Tortano and casatiello are the two typical Neapolita rustic pies of the Easter period. The difference between the two is in the use of eggs in the recipe: in the first, in fact, the eggs go inside the dough, while in the casatiello these are placed whole on top of the dough itself, held in place by two strips of pasta. Both rustic pies include a sauce made of pecorino, salami, and sometimes other sausages as well a good dose of pepper.
6) TARALLI NZOGNA E PEPE (TARALLI WITH PEPPER AND LARD)
Taralli 'nzogna e pepe (the lard is obtained from an elaboration of pork fat) are savory biscuits. Theirs is a very ancient origin, which finds its birth in the use of the scraps of bread, to which it was added, precisely, pepper and lard. During the 19th century, almond was added as an ingredient, which it has definitively characterized, geographically, the biscuit.
7) NEAPOLITAN PASTIERA
The pastiera is a typically Easter cake, made with a base of shortcrust pastry and a filling of cream of wheat, ricotta and custard.
8) NEAPOLITAN BRACIOLA (CHOPS)
The Neapolitan chops are beef rolls stuffed with raisins, pine nuts, garlic, parsley and pecorino cheese. The chops are cooked in the sauce with which the pasta is then seasoned. In Naples, by tradition, the Sunday is prepared either the classic Neapolitan ragù, which involves the use of various types of meat, or the sauce with chops.
9) CALAMARATA
Calamarata is a fish-based first course. The name is given by the type of pasta used, namely the "CALAMARI", quite similar to squid rings. Squid is the main fish element of dish, to which clams or mussels are sometimes added.
10) ZEPPOLE DI SAN GIUSEPPE
This "zeppole" are made with a dough that is intertwined in the shape of an "L". They are fried and pass still hot in sugar. They are eaten, as a custom, on March 19, the day of celebration of the saint and father's day. This dessert has a variant, a fried or baked cream puff or choux pastry, with cream.
11) GNOCCHI ALLA SORRENTINA
They are a classic first course belonging to the Neapolitan tradition: gnocchi di potatoes (fresh pasta in the shape of a "pebble") dressed with a fresh tomato, basil and mozzarella. It is a simple dish in preparation and now known all over the world.
12) STRUFFOLI
Struffoli are small balls of dough no more than 10 mm in diameter, fried in oil and covered with hot honey . It is a typically Christmas cake, placed in a serving dish, usually in the shape of a donut
13) PIZZA WITH ESCAROLE
The pizza with escarole ("poor" vegetable that is boiled) was created to be consumed during the Christmas time , as a light and nutritious meal, able to satiate and not weigh down, in view of the great ones Christmas binges. The traditional recipe includes, in addition of course the pizza dough and the escarole, pine nuts, raisins and black olives. Over time this dish has become a food habit from enjoy all year round.
14) NEAPOLITAN BABA' WITH RUM
The babà was born in Poland, to reach Naples, through the French. It is a sweet symbol of Neapolitan culture, obtained by baking a made dough with brewer's yeast, which is then soaked in a juice made of sugar, water and rum.
15) THE NEAPOLITAN SFOGLIATELLA
The neapolitan sfogliatella is a sin of gluttony to indulge as soon as you arrive in Naples. This dessert was invented in a monastery on the Amalfi Coast, in the 1600s. The sfogliatella is a mixture of semolina, sugar and ricotta, wrapped in very thin layers of puff pastry, evoking a shell in the shape. The original recipe, said “Santarosa” (like the monastery), has in addition black cherries and custard. While the "shortcrust" sfogliatella is based on shortcrust pastry, with a hemispherical shape.
16) 'O PAGNUTTIELL
The Neapolitan sandwich (also called "pagnuttiello") is made with pizza dough, stuffed with cold cuts and cheeses. Baked in the oven, after a brush of egg, the Neapolitan sandwich is one of the protagonists of Typical Neapolitan rotisserie.
17) 'O RAGU'
The Neapolitan ragù is obtained by processing tomato sauce cooked with pieces of beef, flavored with various spices. A very long process, which requires at least four hours of cooking. The Neapolitan ragù is the smell of a Sunday in the city. It is Impossible to miss it.
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