The Neapolitan Food
THE NEAPOLITAN
Provided by Food Network
Time 5m
Number Of Ingredients 5
Steps:
- Pour the strawberry liqueur into the bottom of a martini glass. Shake the bottle of white-chocolate liqueur; measure 1/2 ounce and pour it over the back of a spoon on top of the strawberry liqueur to make a separate layer.
- Shake the creme de cacao, heavy cream and chocolate syrup in a cocktail shaker with ice until frothy. Slowly strain into the glass over the back of a spoon to make another layer.
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- Pizza. The list of regional delicacies is very long, but undoubtedly the first place is for his majesty the Neapolitan pizza. This is by far the best food in Naples, and the recipe is extremely simple.
- Ragù Napoletano. Sunday lunch in Naples and Campania has only one name, the Ragù! It is a traditional recipe based on tomato sauce, beef and pork cuts, chopped onion, and the irreplaceable drizzle of olive oil.
- Genovese. Another recipe of the Campania tradition, typical of Sunday lunch, is the Genovese. Yet this recipe is unknown to the Ligurian capital and is instead 100% Neapolitan!
- Pasta, fagioli e cozze. Pasta e fagioli is one of the most popular Neapolitan dishes, the first course with a unique flavor, which has its roots in the peasant tradition.
- Casatiello. One of the Neapolitan delicacies par excellence? The Casatiello! With a dough similar to bread but enriched with salami, goat cheese, and a generous sprinkling of pepper, this savory pie is the star of the Easter menu.
- Parmigiana di melanzane. You are sad? Try Parmigiana! It seems that the flavors and aromas of this typical Neapolitan dish are a powerful antidepressant, putting anyone in a good mood at the first taste!
- Polipetti affogati. A long time ago, a group of fishermen in the Borgo Santa Lucia in Naples invented a dish that has become part of the tradition of Campania cuisine: the purpetielli affugati.
- Sfogliatella. The Sfogliatella (in Neapolitan: ‘a sfugliatèlla) is a typical Campania dessert with a soft filling of citrus-scented custard mixed with ricotta, in two variants: a crunchy puff pastry, or a delicious shortcrust pastry.
- Babà al rum. A sponge cake soaked in a rum-flavored syrup and brushed with apricot jam for a glossy, sticky finish. One of the most delicious foods in Naples.
- Pastiera. A delicious Neapolitan cake made from shortcrust pastry and stuffed with cooked wheat, eggs, ricotta and flavored with orange blossom water, usually enjoyed at Easter.
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