La pizza

Speaking of Neapolitan and Campania cuisine, obviously we can only start with pizza. I will guide you on a gastronomic tour among the most famous Neapolitan pizzerias, which compete for the title of “inventors of the Margherita pizza”.

You will eat real Neapolitan pizza, as it has been made and loved in Naples for two centuries.

DOP buffalo mozzarella

From the famous Zizzona di Battipaglia, famous not only because it is very large, but also because when it is cut it splashes fresh milk.

But you can also taste the Mozzarella di Buafala DOP from the province of Caserta. White gold, as it is often called. Ready to be savored as soon as it is made… Strictly with your hands.

San Marzano tomatoes and Vesuvius cherry tomatoes

Two wonders of taste and color that the Campania land produces.

The famous San Marzano from which the sauce is obtained, a fundamental element for Italian cuisine; but also the cherry tomatoes from Vesuvius, rich in a flavor that only the volcanic earth, full of natural elements, can give.

Fior di Latte

It has a sweet and delicate flavor and a soft and slightly elastic consistency. Unlike traditional mozzarella, which is produced with buffalo milk, fior di latte is produced with cow’s milk. It is mainly produced in the areas of the Sorrento coast. Used a lot to fill the famous Neapolitan pizza.

Taralli

Unique product of the Neapolitan tradition. Handmade with lard and pepper and enriched with almonds. The secret of their goodness lies in the sweet/salty contrast and the crumbly consistency. Taralli are commonly enjoyed as a snack with wine or as an accompaniment to appetizers. They are available in various flavors, including plain, fennel, black pepper or chili.

Salsiccia e Friarielli

Among the most loved Neapolitan cuisine dishes throughout Italy. This dish is often enjoyed with “homemade” bread as a side dish. It is a simple but delicious example of Neapolitan cuisine, showcasing the use of fresh ingredients and traditional flavors.

Sausage and Friarielli is a Neapolitan second course, among the most loved in Neapolitan cuisine, in which the slightly bitter flavor of the Friarielli dampens the rich taste of the Sausages, giving life to a truly unique dish!

Babà

Babà is a classic of the Neapolitan tradition, with an unmistakable aroma, composed of soft leavened dough, flavored with citrus fruits, soaked in rum. At the first taste, the notes of rum prevail and conquer the palate, which recognizes the softness of the dough and the freshness of the Neapolitan dessert.

It’s a city dessert because it’s for walking: you enter, take it and eat as you continue walking, you don’t need a saucer or fork, you use your hands.

Sfogliatella

Sfogliatelle ricce are a typical and delicious Neapolitan dessert made with puff pastry filled with ricotta, semolina and candied fruit.

Fragrant and delicious, they are perfect for any occasion: from breakfast to dessert with which to end Sunday lunch. When you come to Naples as a tourist, you know that it is a fixed stop, to try the Sfogliatell, in the curly or shortcrust version, each more special than the other.

Pastiera

From ancient history that some trace back to the pagan era and the myth of the Mermaid Parthenope, it is a traditional Neapolitan dessert prepared for the Easter period. A real ritual, made up of gestures and secrets that are handed down from generation to generation. It is also easily prepared at home and satisfies all tastes. It is baked in the oven and can be prepared in different versions, with custard or with candied fruit and various aromas.