Pizza Margherita
The quintessential Neapolitan pizza topped with tomato sauce, fresh mozzarella, and basil.
The must-try food that defines Naples, IT's culinary culture
The quintessential Neapolitan pizza topped with tomato sauce, fresh mozzarella, and basil.
A classic pizza topped with tomato, garlic, oregano, and extra virgin olive oil.
Spaghetti cooked with fresh clams, garlic, olive oil, and a touch of parsley.
A rich, slow-cooked sauce made from onions and beef, served over pasta.
A traditional meat sauce simmered for many hours in tomato purée.
Creamy pasta and potato soup enriched with smoked provola cheese.
Fresh cheese made from the milk of water buffalo native to the region.
A deep-fried medallion of pasta, béchamel sauce, peas, and meat.
A paper cone filled with assorted fried delights like fish, croquettes, or vegetables.
Fried pizza dough typically stuffed with ricotta, provola cheese, and black pepper.
Potato gnocchi baked in a small terracotta pot with tomato sauce and mozzarella.
A simple dish of mussels steamed with plenty of black pepper and lemon.
Octopus slow-cooked in a spicy tomato sauce with olives and capers.
Layers of fried eggplant, tomato sauce, mozzarella, and basil baked together.
A shell-shaped pastry with many thin layers of dough filled with sweet ricotta.
A mushroom-shaped yeast cake soaked in a sweet rum syrup.
Fried or baked dough topped with pastry cream and a sour black cherry.
A traditional Neapolitan tart made with cooked wheat, eggs, and ricotta cheese.
Small balls of deep-fried dough coated in honey and colorful sprinkles.
A savory Neapolitan Easter bread filled with cheese, salami, and hard-boiled eggs.