Neapolitan Cuisine

A Neapolitan icon. A highly aerated, mushroom-shaped yeast sponge cake that is utterly saturated in a sweet, potent rum syrup.

A festive Neapolitan Christmas dessert consisting of hundreds of tiny, deep-fried dough balls, drenched in warm honey, piled into a wreath shape, and covered in colorful sprinkles.

A decadent Father's Day treat. Rings of light choux pastry, either fried or baked, topped with a mountain of thick pastry cream and crowned with a single amarena cherry.

The architectural marvel of Neapolitan pastry. A shell of incredibly thin, crackling, distinct layers of dough (like a lobster tail), filled with a fragrant semolina and ricotta cream.

The original Neapolitan fast food. A smaller, softer Margherita pizza, folded into quarters like a wallet ('portafoglio') to be eaten while walking.

A staple of Neapolitan street food. Creamy mashed potatoes mixed with cheese and herbs, breaded, and deep-fried into golden cylinders.

Little clouds of savory, yeasted dough, often studded with anchovies, capers, or seaweed, deep-fried until puffed and golden.

A delicate, ethereal summer snack. Fresh zucchini blossoms stuffed with mozzarella and anchovy, dipped in a light batter, and flash-fried.

A fast, healthy, and incredibly flavorful method for poaching fish. The 'crazy water' is a vibrant broth of cherry tomatoes, garlic, white wine, and parsley.

A classic Neapolitan folded pizza, baked until the crust is blistered and puffed, filled with a molten core of ricotta, salami, and mozzarella.

The ultimate minimalist Italian pasta. Spaghetti tossed in a fiery, garlic-infused olive oil sauce, emulsified with starchy pasta water.

An iconic, shell-shaped Neapolitan pastry with incredibly thin, shatteringly crisp layers, filled with sweet ricotta and semolina.