Neapolitan food to try
Neapolitan food is one of the most famous in the world as it is part of the Mediterranean diet, it is very tasty, and it has a huge variety of recipes. Neapolitan food is not only pizza and pasta: it is a way of eating that allows you to discover the finest details that improve the flavor of an entire recipe. From garlic to broccoli, from tomatoes to lemons. Plus, the art of cooking is very important not only for Neapolitan people but in Italian culture. Here you can find a short guide to what to eat to explore Naples and Campania through the sense of taste.
- Tomato from San Marzano. It is a tomato with a long shape, red color, and sweet and sour taste. Although it is a kind of tomato native of Peru, it has become famous for its excellent use in San Marzano (near Naples) as the ingredient for an excellent Sauce is a very important ingredient in Neapolitan food as pasta and pizza.
- Piennolo tomato. This species of tomato comes in clusters of small tomatoes with a pointed end. Piennolo tomato is poor in water and rich in vitamins. With its sweet and delicate flavor, it is perfect for Italian and Neapolitan food such as bruschettas, classic pizzas, and gourmet ones.
- Salami from Naples. Milan and Naples Salami are the most famous sausages of the nation. It is made of shoulder or leg ham, the neck of pork and loin with fennel seeds and chili. You can eat Salami as a starter or on pizza.
- Friarielli. This noun indicates a vegetable that in other Italian regions could be referred to as “turnip tops”. It is a variety of broccoli typically Neapolitan that can be tasted in pasta dishes, on pizza and in one of the most loved recipes by Neapolitans, with sausage.
- Cheese from Massa Lubrense. The “braid” of Massa Lubrense is a fresh cheese that can be tasted with tomatoes for a “Caprese” salad or on the most classic Neapolitan food: pizza. It is one of the most typical products of the Sorrento peninsula, but it is loved and used a lot throughout Campania.
- Tarallo from Agerola. Tarallo was a poor food for self-consumption. Today it can be a snack or an appetizer and you can taste it in a lot of varieties. The best is the classic one, with almonds.
- Walnut from Sorrento. Walnuts from Sorrento can be the main ingredient in pasta dishes or gourmet pizzas, especially with provolone del Monaco, a typical cheese of the Sorrento peninsula. The walnuts from Sorrento can be small and round or have an elongated form.
- Cima di Viola aubergine. The aubergine Cima di Viola is a typical vegetable of Campania. Aubergines can enrich any dish on a Neapolitan food menu. Marinated aubergines can be an appetizer or a side dish. Aubergines are also the foundation of the parmigiana recipe and pizzas. They can be enjoyed as a dessert too, with chocolate.
The art of culinary is fundamental in Neapolitan and Italian culture. It is something that has not only to do with the quality of ingredients and creativity in recipes but also with drinks that have ahuge part in the tasting of a meal, such as a good Neapolitanwine.
Each area of the Campania region is famous to produce a different kind of wine. Here you are a short guide to taste the most famous.
- Lacryma Christi from Vesuvius. It is a Neapolitan wine that you can taste white or red. In the first case it has a dry and sour taste and it is perfect with fish recipes; in the red case, with roasts.
- Per’e a palummo or Piedirosso from CampiFlregrei. It is a straw-coloured kind of Neapolitan wine that is better to taste with meat dishes or traditional Neapolitan recipes. If the alcohol content is more than 17%, it is better after meals, such a passito.
- Gragnano DOC is a sparkling red wine suitable with the most traditional dishes of the Neapolitan cuisine, including pizza! Produced in Lattari Mountains, it smells of raspberry and fresh fruits.
- Aversa Asprinio. It is a wine produced in 22 municipalities of Caserta and Naples. It is a white wine which you can recognize a lemon flavour. Unlike other wines, it is recommended to taste Aversa Asprinio at a cold temperature and with fish dishes.
- Ischia wines. The island of Ischia produces a lot ofNeapolitan wine. Among all the white ones we recommend Biancolella and Forastera, both to be consumed at a cold temperature. The Forastera is also great as an aperitif. Among the most popular red ones, Piedirosso is the one that stands out. To be paired with typical meat recipes of the area such as rabbit “all’ischitana” or fried anchovies. If the alcohol content is more than 14.5%, it is better after meals, such a passito.
- Sorrento Peninsula wines. The Sorrento DOC, white or red, is used with traditional dishes of the whole region. The varieties of red Neapolitan wine of the Sorrento peninsula – Per’ePalummo, Aglianico, Olivella and Piedirosso- are suitable for all dishes and not only for specific recipes.
A short guide to Neapolitan street food
Neapolitan street food is one of the best and most traditional street food of the whole Italian culture. Unlike other cities, Naples street food is not an innovation due to the accelerated pace of modern life: it is something strongly rooted in the culture of the city.
1700: small houses, not everyone could afford a kitchen at home and the poorest fed with small meals in the streets that were never guaranteed: all of this implied the born of Neapolitan street food. It was already common to eat on the street, reinventing leftovers of food such as bread dough. The Tarallo could be taken as a symbol of Neapolitan street food. It is made of dough, pork fat, and pepper and it is still one of the most loved forms of street food, for its simplicity and tastiness.
Another of the most important Neapolitan street foods is pizza, especially the “wallet” one. It is a pizza smaller than the normal size, folded peculiarly – “a portfolioportafoglio”, that means “likeas a wallet”. It can be easily eaten without cutlery and, if you are in a hurry, you can even eat it while walking.
Most of the other kinds of Neapolitan street food are fried. In addition to fried pizza, in Naples are sold also “cuoppi”. The cuoppo is a cone of paper filled with fried food. There are “sea” versions, with shrimps, squids, fishes, and seaweed pancakes and “earth” versions with crisps, vegetables, and fried mozzarella.
Another popular food is “frittata”. It is not a simple omelet: the real Neapolitan omelet includes pasta, peas and meat and is served in the round, flattened and easily portable shape. Recently, the “frittata” has become subject to experimentation: even if it is always with egg and pasta, in some street food stores you can taste different recipes, including formulas suitable for vegetarians. Someone experiments also sweet kinds.
“O pere e o Musso” (literally, “the foot and the muzzle”) is another traditional street food of Naples. It is something that you can eat while walking: the tripe of pork and veal boiled and served cold, in small pieces and seasoned with salt and lemon.
These foods are truly loved by Neapolitans who do not eat them only as a snack but also as a rich appetizer.
Cheap street food in Napoli
Surely you could appreciate the vast amount of tasty and cheap food, offering many options to all palates. You may munch it while walking in the amazing streets of this enjoyable city. You can’t leave the city without trying the “pizza al forno”, a baked whole pizza folded like a wallet, the “montanara”, around fried pizza dough topped with tomato sauce, basil and parmesan cheese, the “Panino Napoletano”, Neapolitan bread filled with salami, cheese, boiled eggs, pepper and last but not least “the frittata”, deep-fried pasta balls stuffed with minced pork, bechamel sauce, and peas. But Naples is also the home of fried food, sold in the popular friggitorie shops, especially in the historic center where local people and visitors share the wonderful experience of getting pleasure from fried mozzarella cheese, arancini, rice-stuffed balls with Bolognese sauce and cheese, zeppoline, fried pizza dough and croquette with mozzarella and potatoes, all wrapped in a paper cone, called “Cappiellocuppetiello”.
If you prefer to eat seafood, don’t worry, there is also the cuppetiello with fried prawns, squids, and anchovies. But the king of the Neapolitan food tradition is the “calzone fritto”, fried pizza dough filled with ricotta cheese, ham, and black pepper or with tomato sauce and provolone, smoked mozzarella cheese, a serious caloric bomb! If you want to conclude your snack with something sweet, don’t forget the “graffe”, a soft, delicious and sugar-coated fried doughnut.
So don’t hesitate to pamper yourself and don’t miss this exciting food experience once in Naples, because as people say here: “You only live once”!
Cream of the crop, Neapolitan street food
Do you want to taste the best food in the world? Do you want to taste it in just three hours?
Do you think that it’s not possible? You’re wrong, but it’s possible only in Naples!
How? Find out right now…
The first thing that you must do is to come to Naples, the second one is to visit the historical center of the city! Here you can find the best of Neapolitan food!
Start from the pizzeria “Di Matteo” in via Tribunali. Here you have to taste two things: “ il crocchè” and “ la pasta cresciuta”. The crocchè is a potato roll, fried and stuffed with mozzarella, pepper, and nutmeg while the pasta cresciuta (we call it also zeppola in Neapolitan dialect) is fried salty dough. Both of these can be eaten as appetizers and are perfect while drinking a cold beer.
After continuing to walk along “via Tribunali”, you find the pizzeria ” Sorbillo”, where you must eat the wonderful pizza with eggplants, mozzarella, and tomato.
Going down Via S. Gregorio Armeno, the cribs’ street, you arrive in Via S. Biagio dei librai, keep on this street and you arrive in a small square, Piazzetta Nilo, where there are two places, very important for your tour.
The first one is a small restaurant, Tandem, where you can play and eat at the same time. Here you can play at a very funny game: the waiters prepare many dishes with the famous Neapolitan meat sauce “Il ragù”, and also many glasses with our local wine, then you, in just a minute, have to eat as much Ragù with bread you can and also drink all the wine. At the end of the minute, you can decide, if you liked their food, to have dinner in the restaurant.
The second one is a winery where you find many different types of wine, red and white, that you can try eating good olives and canapé and talking about your trip and your tour with the owner, a very nice man.
Now it’s the moment of sweets, you know that in Naples we have many typical sweets, but the best, in my opinion, are ” Sfogliatella and Babà”. The best place where you can taste them is “Scaturchio”, very close to the winery. This pastry-shop is very old but even now, after so many years, the best one.
After all the things you’ve eaten, and I assure you that you will feel full but satisfied, it’s time for a digestive. Back in Via Tribunali, and close to Napoli Sotteranea, there is a shop of Limoncello, a typical Neapolitan liqueur made by alcohol, sugar, and lemons. The name of this shop is “Limonè” and you can try the liqueurs and buy many souvenirs for your relatives.
The tour is over, and it should be added that it is also very cheap: you can do everything I’ve recommended at only thirty euros!
Now you just need to come and eat “the cream of the crop” in the world!
Pizza! Come and get it!
in the historical center of Naples! Here you can find the best Neapolitan pizza, the best baba, the best sfogliatella, the best limoncello … just paradise food!
If you want a pizza, you can choose among over twenty pizzerias in this single area of Naples!
Start your pizza tour from S. Domenico square where there are two pizzerias. “Pizzeria dell’Angelo ” is the most attracting, in fact, you can also have special pizzas with the outer parts stuffed with everything you want: cheese, mushrooms, mozzarella, tomato, potatoes, ham, bacon…everything! But if you have a delicate palate, Pizzeria Petrucci is for you. This pizzeria was born after the restaurant Petrucci, one of the most famous in Naples with also one Michelin star.
Then walk along Tribunali street: now it’s difficult for the high number of pizzerias but everybody will be satisfied! “Sorbillo” is the best for those who want a large and tasty pizza. The problem with it is the long queue before being let in. A group of foreigners went to Sorbillo directly from the airport! But I can also recommend “Pizzeria Di Matteo”, just a little further. Here, in addition to pizza, there are a lot of mixed fried like French fries, or a little omelet ( the Napolitan name is ” frittata”, it is with pasta, peas, meat and cheese cream ) and crocchè with mozzarella and potatoes. Delicious to eat while waiting for your pizza.
Then we have to talk about “Pizzeria Da Michele”, where Julia Roberts has her pizza in ” Eat Pray Love”: it’s very very famous. Here you can have only Margherita and marinara pizzas… but both incredibly good.
Last but not least there is the Pizzeria ” Concettina ai tre Santi”, close to the National Museum of Naples and also close to the metro station and bus station. I discovered this not a long time ago, and when I tried it I thought …” where have you been all this time? “!
Now what else to say about pizza? Come and get it!
Which type of pizza will you choose?
The pizza of Naples is famous all over the world for being the most authentic form of this delicious recipe. Authenticity does not mean that there could not be different kinds of the original Neapolitan pizza!
Pizza of Naples can be different both for variations in preparation, shape and cooking. Let’s discover which are the main types.
- Classic pizza (round shaped).
It is the classic Neapolitan pizza, made with a mixture of flour, water, yeast, salt and oil. The dough is spread as a disc, seasoned and cooked in an oven that used to be in stone. The classic pizza is recognized as the truly original pizza, especially if it is Margherita (tomato, mozzarella, basil and oil) or Marinara (tomato, garlic, oregano and olil).
- Pizza “al taglio” (i.e. to cut).
Also known as “pizza in a pan”, pizza al taglio is a pizza made with leavened dough and spread, seasoned and cooked in huge rectangular metalplates. Unlike round pizza, you do not have to order but you can choose it from the different kinds that you find exposed in the windows of the sellers. You can taste it warm or cold and it is always great! It is for this reason that the dough of this kind of pizza of Naples contains more water than the others. Tastiness is guaranteed at any hour.
- Pizza allapala (i.e. pizza on a shovel)
This kind of Neapolitan pizza is a mix between the first ones. Although it is aesthetically like the pizza al taglio, pizza allapala is sold by weight and it is cooked like the classic pizza, in the oven, on a shovel. This makes it remarkably tastier.
The calzone is also known as “pizza chiusa”: literally, it means “closed pizza” but meant like “folded on itself”. The calzone has an abundant seasoning and can be served cooked both in the oven and fried.
- Pizza fritta
Fried pizza is like a big a calzone. It is another very popular kind of Neapolitan pizza and can be seasoned both inside and outside. In this last case, the fried dough is used as a basis for other ingredients.
- Pizza piena
Pizza piena means “full pizza” but does not look like the traditional pizza. It is a traditional recipe of Naples and of Calabria. It looks like a savoury pie that can be stuffed with vegetables, cheeses and salami.
Don’t worry if you are coeliac! A lot of Neapolitan pizzerias sells gluten free pizzas too!
Where to eat Pizza Fritta
The most loved and eaten food by Neapolitan citizen and tourists is certainly pizza. The peculiarity of this food is in its variety: there are lots of flavors that you can choose to put on your pizza and there are also lots of types! Among all the street food that you can taste in Naples stands out fried pizza.
Fried pizza is made with a different dough than the classic one, suited to be filled with many ingredients and then cooked in boiling oil and be eaten both hot and at room temperature.
Although the classic recipe provides a savory filling, you can also enjoy it in a sweet version, filled with chocolate cream or covered with sugar. Fried pizza is also called calzone.
This pizza has a long history: the invention of this recipe dates to the post Second World War period and its importance is also documented in films. The greatest example is the scene of “The Gold of Naples” in which Sofia Loren sells fried pizzas.
Here are three places where you can taste the best pizzas in the city, suitable for all the exigences: eating quietly, sitting at a table, or eating walking with fried pizza as street food.
In La Masardona it is possible to eat fried pizza of all kinds, both filled and with the ingredients placed on fried dough. You can also taste more types of pizza in a smaller size called battilocchio. La Masardona has its historical headquarters in Via Giulio Cesare Capaccio and a new one in Piazza Vittoria, not far from the city’s waterfront.
Pizzeria De ‘Figliole
The Pizzeria De ‘Figliole is in Via Giudecca Vecchia, not far from the central station in Piazza Garibaldi. In this pizzeria you can eat one of the oldest fried pizzas in the city. Compared to other pizzerias, the atmosphere and the taste are more homemade and less gourmet.
Antica Pizza Fritta da Zia Esterina Sorbillo
This pizzeria is near the San Carlo Theatre, in Piazza Trieste and Trento 53. Here pizza is intended exclusively as street food. The extra gear is in the filling proposed that includes varieties with meatballs and Neapolitan Tarallo.
Where to eat in Naples?
Cooking in Naples is an art!
The origin of the Neapolitan cuisine is very ancient, since the Greek-Roman period and it was influenced by the different cultures of the various dominations. Even if it is considered the capital of the pizza in the world, Naples offers many more yummy and attractive recipes to the hungry travelers that will live an exciting experience. In addition to the high quality of the ingredients and the cooking, what makes great the cuisine here is the imagination and the creativity of the Neapolitans, that give a major plus to their plates. Naples is the land of the pasta, cooked with the typical sauces, as “ragù” with tomatoes and meat, “Genovese” with onions and meat, or with the seafood, as “spaghetti alle vongole”, of the fish and the renowned sweets.
So in Naples you will find a lot of wonderful restaurants where to eat with a wide choice of dishes and budgets. But if you have the chance to be invited in a Neapolitan home you may have even a higher quality than the restaurants and enjoy the Neapolitan friendliness and hospitality.
The classic pizzas are margherita, with tomatoes, garlic, olive oil, basil, mozzarella and marinara with only tomatoes, garlic, oregano and olive oil.
Where to eat Naples?
Here it is a list of restaurants, trattorias and pizzerias in Naples:
If you want to live the real Neapolitan essence, you may visit Nennella inn, near the central Toledo street. Here you will get in touch with a friendly and joyful atmosphere and taste traditional and delicious Neapolitan food. Remarkable is the pasta e patate with provola cheese as a main course, even if all their typical dishes are very savoury. The place is very cheap and popular with nice waiters very quick to serve and to thank you when you leave your tip in a basket near the entrance.
Where: Vico Lungo Teatro Nuovo, 105 Phone: +39 081414338
Opening hours: It is open at lunch and at dinner from Monday to Saturday.
Starita pizzeria, considered one of the best pizzerias in Naples, since 1901 has been serving a delicious pizza in its historic restaurant, in one of the most popular areas of Naples, Materdei, easily reachable by line 1 underground. Here kind and smiling people will help you to choose among a large variety of tasty pizzas, as pizza with pumpkin flowers, or with nuts. The fried food is very dainty, as the “angioletti”, fried pizza dough with tomatoes as appetizers or with the hazel chocolate cream as dessert, or the montanara pizza. It is surely a must-stop on your culinary tour through Naples’ streets.
Where: Via Materdei, 27 Phone: +39 0815573682 Web-site: www.pizzeriastarita.it
Opening hours: It is open every day at lunch and at dinner. On Sunday only at dinner.
The pizzeria-restaurant Da Attilio is located in the Pignasecca district, home to one of the oldest markets of the city. A great, light and digestible pizza and typical Neapolitan cuisine dishes have been served since 1938 in a friendly and family atmosphere. Noteworthy the Carnival sun-shaped pizza with the ricotta filled crust or the 9 tastes Attilio pizza and the “bacetti”, tiny pieces of dough stuffed with ricotta and provola cheese, arugula, pepper and nutmeg. The desserts are homemade and worth mentioning is the” cassata ripassata al forno”.
Where: Via Pignasecca, 17 Phone: +390815520479
Opening hours: It is open at lunch and at dinner from Monday to Saturday.
One of the most ancient, famous and popular pizzerias, frequented by tourists and Neapolitans alike. For three generations a great, tasty and inexpensive wood-oven pizza has been served up in this cosy and decorated place with white marble tabletops.
Where: Via dei Tribunali 32, Phone: +39 081446643 Web-site: www.sorbillo.it
Opening hours: noon-3.30pm & 7-11.30pm all days, no Sunday (except in December)
DI MATTEO PIZZERIA
Considered one of the most famous and cheap Neapolitan pizzerias, either for the special care about the ingredients of the pizza and of good fried appetizers, especially the tasty frittatina, or for the kindliness of the staff. With its 40 types of pizza it is a very beloved place by local people. In 1994, during the G7 meetings, Bill Clinton, at that time USA President, ate there a fried pizza and an oven pizza and, of course, chose as a drink…. a coke!
Where: Via dei Tribunali, 94 Phone: +39 081455262 Web-site: www.pizzeriadimatteo.com
Opening hours: 10am- 10pm Monday to Saturday, no Sunday (except in November/December)
IL PIZZAIOLO DEL PRESIDENTE PIZZERIA
Just a minute walk away from the Duomo Cathedral there is this historic pizzeria, whose name derives from Bill Clinton’s visit in 1994. Here you may have a good and crisp pizza made by Ernesto, a pizzaiolo since he was 7, and fantastic fried snacks, like the “zeppoline”, deep fried dough balls.
Where: Via Tribunali, 121 Phone: +39 081210903
Opening hours 10am- 10pm every day
Near the beautiful Bellini square, where it is possible to see the Greek ruins, there is the Bellini restaurant. Here you can choose between a tasty and delicious pizza and the good fish cuisine. We recommend the famous “Linguine al cartoccio”, baked in paper and the “Linguine all’astice”. Prices are low and the portions are large.
Where: Via Santa Maria di Costantinopoli, 79 Phone: +39 081459774 Web-site:www.ilbellinirestorante.it
Opening hours: All days at lunch and dinner, on Sunday only at lunch.
Since 1946 the typical and traditional Neapolitan dishes have been prepared in this nice trattoria. Every day the young and kind staff propose a different menu written on a blackboard on the wall and if you have any questions the waiters will help you in your choice!
Where: via Tribunali, 47 Phone: +39 081459034 Web-site: www.campagnolatribunali.com
Opening hours: It is open at lunch and at dinner, on Sunday and Monday only at lunch. On Tuesday it is closed.
TRATTORIA DA CARMINE
Just in front of Napoli Sotterranea entrance, the underground city, in Tribunali street there is this trattoria, a cheerful and bright place where you may taste traditional dishes, as “pasta e patate”, “mpepata e cozze”, stewed mussels, and spaghetti with clams, meatballs with tomato sauce, fried fish and others, in a welcome atmosphere.
Where: via Tribunali, 330 Phone: +39 081294383
Openings hours: It is open at lunch. At dinner, only from Wednesday to Saturday, 7pm to11pm. Monday closed.
TRATTORIA DA FORTUNA
Looking at the entrance of this trattoria, you only think it is a place where to buy delicatessen. But if you look at the inner part of the shop you can see tables ready to welcome people who want to enjoy simple and typical Neapolitan dishes.
Where: Via Tribunali, 287 Phone: +39 081441120
Openings hours: It is open at lunch and at dinner. It is closed on Wednesday
L’ANTICA PIZZERIA DA MICHELE
Claimed by many to be one of the best pizzerias in Naples, here the pizza has been made following the same recipe since 1870. They still serve only two varieties of pizza: the classic Margherita and the Marinara, without mozzarella and with garlic and oregano. They are both very cheap, the place is very simple and friendly and the pizza is huge. Just a curiosity, here Julia Roberts eats the pizza in the movie “Eat, Pray, Love”.
Where: Via Cesare Sersale, 1 Phone: +39 0815539204 Web-site: www.damichele.net
Opening hours: It is open at lunch and at dinner. It is close on Sunday.
Important American and Japanese magazine have dubbed this pizza as “The best in the world”. Since 1923 this pizzeria has attracted many people, offering the classic margherita, and more than 20 variations, as the pizza “Gran Trianon” at 8 flavours. Every pizza is huge, soft and crispy, and inexpensive.
Where: Via Pietro Colletta, 44 Phone: +39 0815539426 Web-site: www.pizzeriatrianon.it
Opening hours: It is open every day at lunch and at dinner.
This restaurant, opened in 1960, has always been a privileged place for artists and writers. It has glass doors overlooking the central Dante square. The dishes are those of the typical Neapolitan cooking, as the “minestra maritata”, or the “pasta e patate” and “braciole”, meat chops. The atmosphere is very pleasant.
Where: Piazza Dante, 53 Phone: +39 0815499372
Opening hours: It is open at lunch and at dinner. On Tuesday closed.
Old tradition pizzeria, where the pizza is excellent for the dough and for the perfect balance of ingredients and cooking. Very recommendable is the fried pizza dough filled with typical provolone del Monaco cheese, or the white pizza with basil, chestnuts and provolone del Monaco cheese. The space is welcoming and the staff very friendly.
Where: Piazzetta Miraglia, 388 Phone: +39 081299995
Opening hours: It is open every day at lunch and at dinner.
Housed in a 14th century building overlooking the famous San Domenico Maggiore square, one Michelin star restaurant Palazzo Petrucci is a button-hole of the Neapolitan restaurant industry. In a refined, stylish and minimalist space the Neapolitan tradition dishes are served, revisited and made with excellent raw materials. The menu is always updated and includes dishes as the paccheri pasta stuffed with ricotta cheese and ragù meat sauce.
Where: Piazza San Domenico Maggiore, 4 Phone: +39 0815524068 Web-site: www.palazzopetrucci.it
Opening hours: it is open at lunch and at dinner from Tuesday to Saturday. On Monday only at dinner. On Sunday it is close.
PALAZZO PETRUCCI PIZZERIA
Since April the pizzeria Petrucci has been open always in San Domenico Maggiore Square. Here nothing is left to chance. The ingredients are high quality and assembled with criterion. The dough is thin, fully extended and well cooked. Recommendable is its pizza with lard, cheese, cherry yellow tomatoes and bacon. To accompany the pizzas a selection of fine handcraft beers. It has 100 seats among the internal room, the terrace on the top floor and the outdoor tables.
Where: Piazza San Domenico Maggiore, 5 Phone: +39 0815512460
Opening hours: At lunch and at dinner, every day.
Historical Neapolitan local, situated in the hearth of the ancient center of Naples, it is a cosy, informal and recently renovated pizzeria. It is famous for its pizzas boasting a crust filled with ricotta cheese and pizzas with nutella, a chocolate and hazelnut cream.
Where: Piazzetta Nilo, 16 Phone: +39 0815422001 Web-site: www.pizzeriadellangelo.com
Opening hours: From Tuesday to Sunday at lunch and at dinner. On Monday closed.
LE SORELLE BANDIERA
Near Napoli Sotterranea, in the center of Naples, there is this welcoming pizzeria, furnished and tended with great taste. The tiled and iron tables together with the presence of the glass case containing a holy crib and the high quality and variety of the pizza make you want to come back here. The dough rises for about 20 hours in Neapolitan yellow tuff that maintains a constant temperature and humidity and the pizza is particularly digestible.
Where: Vico Cinquesanti, 33 Phone: +39 08119503535 Web-site: www.lesorellebandiera.com
Opening hours: From Wednesday to Sunday at lunch and at dinner. On Monday and Tuesday only at lunch.
Grangusto and eccellenze campane
If you want to live a different experience during your stay in Naples, how about visiting the two quality food megastores in the center of the city dedicated to Campania and Neapolitan tastes, Eccellenze Campane and GranGusto? Eccellenze Campane, the first Italian gastronomic pole, has been opened since January 2014 in the eastern area of Naples. In its 2000mq it promotes and enhances the excellent food of the Campania region. Here the best food production of the territory is showed and the Neapolitan culture is promoted. The production comes directly from the producer to the consumer. There are eight areas inside this center: bakery, brewery, pasta, dairy, roasting, pastry, chocolate and ice cream, all of them linked by the authenticity of the product. So the total 700 groceries are displayed in the windows of the structure. If you want, you may take part to the open space workshops, buy the merchandise and participate in the training courses in the Aula Magna. This new place of innovative gastronomy is open every day from 7am to midnight. The other food megastore is GranGusto, a two level shop of 1000mq, open every day and entirely dedicated to the excellence of the Campania region. Its philosophy is to propose a model of healthy eating, respectful of the traditions and cultural identities. On the ground floor there is a bar where you can enjoy a coffee, a quick snack or an aperitif, relax with a food and wine book from the shop bookcase, or surf on the internet thanks to the free Wifi. At the restaurant-pizzeria you may taste the typical and genuine products of the local tradition in a very pleasant atmosphere. You may eat the fragrant bread baked in the wood oven, or the typical soft and thin Neapolitan pizza, the special dishes and the good sweet pastries prepared here by pastry-cooks, all accompanied by one of the hundreds of Italian and foreign wine labels or one of the 45 types of champagne. You can also make use of the take away service. But what makes this place so special is the cool food store on the first level, where you can find both fresh and handmade products of the territory and foreign products, as meat, cheese, salami, fish, bread, national and exotic fruit, vegetables and also gluten-free products etc. They are all high quality products. If you are intrigued, why don’t you come to savour the Italian specialities and the foreign delicacies in this particular place where everything is intended as a way of meeting, enjoying and learning?
Gay-Odin, the paradise of chocolate
If you love chocolate, Gay-Odin is heaven for you! Neapolitans and tourists stop here attracted from the splendid windows and mahogany furniture of this historic chocolate factory and shops that since the beginning of the 20th century have been inebriating the passers by.
It was founded by the young chocolate manufacturer Isidoro Odin, of Swiss origins, who decided to come to Naples, at the time one of the most important cultural centres, meeting point for artists and intellectuals the same as Paris, London and Wien.
Thanks to his success he founded his factory in the very heart of the city together with his wife Onorina Gay: the brand Gay-Odin was born. It was appreciated by the writer Oscar Wild, the poet Salvatore di Giacomo and the writer and actor Edoardo de Filippo, just to mention some estimators. Today there are ten shops in town, one in Rome and one in Milan, but its production maintains a high quality level. In 1993 it was included among the national monuments and it keeps working following the ancient recipes and techniques by means of modern and old machinery. Liqueur chocolates, or with a soft centre, or covering almonds and nuts are sold in wonderful boxes with pictures of 19th century Naples. If you are a vegan, you can also find a special kind of chocolate in which there are no eggs and milk. But the very jewel of the trade mark is the “Foresta” chocolate absolutely unique either for its taste and consistency.
And now wonderful news for all of us: doctors say that CHOCOLATE IS GOOD FOR OUR HEALTH!
3 Places Where You Can Taste the Best Sfogliatella of Naples
The sfogliatella is the Neapolitan dessert par excellence. It is a pillar of Neapolitan cuisine!
It is a thin dough filled with sweet ricotta cheese or cream of various flavors.
You can eat two types of sfogliatella: frolla and riccia. The first type, the frolla one, is more like a small cake stuffed with ricotta while the second, riccia, is crunchier. Sfogliatella riccia is also known as coda di aragosta (i.e. lobster tail). All types of sfogliatella are very good and tasty both freshly baked and at room temperature.
The story of this Neapolitan cuisine dessert begins in the monastery of Santa Rosa in Conca dei Marini, a town near Salerno, during the 17th century. Afterward, Pasquale Pintauro, a Neapolitan pastry chef, acquired the original recipe and began selling this sweet in his shop in 1818.
Later, the pastry chefs of the entire city before and the rest of the world then, personalized the recipe of this tasty dessert. Here are three places where you can taste the most delicious sfogliatelle in the city.
As previously said, Pintauro is recognized by many as the only birthplace of the sfogliatella. The shop is at via Toledo 275 and can be reached on foot from the historic center or the Naples Metro stations Dante, Toledo, and Municipio.
Located near the central station Garibaldi there is a small shop, the Attanasio brothers’ ancient oven, considered by many Neapolitans as the place where the best sfogliatelle of the city are baked. In this shop, you can enjoy freshly baked hot sweets. Be patient: there is always a long line of admirers of this Neapolitan dessert.
Scaturchio is one of the places most renowned for its products, among which stands out the sfogliatella. In this ancient pastry, located in Piazza San Domenico Maggiore 19, in the heart of the historic center and the neighborhoods of the church of San Domenico and of Sansevero Chapel, where you can see the famous Veiled Christ, you can taste a very special interpretation of the sfogliatella. One of the other headquarters of Scaturchio is inside the prestigious San Carlo Royal Theatre.
The postponed coffee
If you live in Naples even for few days, you can surely feel how much humanity there is in the way Neapolitan people think and behave. A Neapolitan is friendly, generous, humorous, easy-going and with an inexhaustible and sparkling temperament. But what stands out immediately is the great generosity fully demonstrated by a gesture typical of the Neapolitan custom: The postponed coffee.
This is an ancient and deeply felt habit when you go to the bar to have your coffee and consists in paying for an additional one intended for people who can have it later. Born in 19th century, this habit spread particularly after the Second War World as a gesture of solidarity and altruism. This tradition has even become trendy in Northern Europe, Australia and South America and although nowadays is not so frequent as in the past it is still a sign of Neapolitan spirit. But it is also a philosophy of life as the philosopher and writer Luciano De Crescenzo points out in one of his books. He explains that when a Neapolitan is happy he pays for his own coffee and also for a second one for the person coming after him. De Crescenzo says “ It is like offering a coffee to the rest of the world”. But it clearly means transmitting his happiness to another person, sharing his fortune.
In these times in which living is so difficult for many layers of the population another habit is getting widespread: “The postponed loaf of bread” for indigent people.