A FOOD TRADITION
Neapolitan Cuisine
The food tradition of Naples and Campania, centered on wood-fired pizza, tomatoes, pasta, seafood, vegetables, and distinctive pastries.
Dishes linked to this cuisine
1–12 of 41
Alici in Tortiera
A Southern Italian baked dish of layered anchovies with breadcrumbs, garlic, parsley, and olive oil.
Babà Napoletano
A tall, airy Neapolitan yeast cake soaked in a rum-flavored syrup until moist and fragrant.
Baccalà alla Napoletana
Salt-cured cod is gently braised or baked with tomato, olives, capers, garlic, parsley, and olive oil in a savory Neapolitan preparation.
Calzone Napoletano
A baked Neapolitan folded pizza filled typically with ricotta, mozzarella, and cured pork, with tomato used in some versions.
Casatiello Napoletano
A savory Neapolitan enriched bread filled with pork and cheese and traditionally baked with eggs on top.
Crocchè
Explore the dish and its connections.
Cuoppo Napoletano
A Neapolitan paper cone filled with assorted fried seafood and other savory items, typically served hot as street food.
Frittata di Maccheroni
A Neapolitan baked or pan-fried pasta frittata made by combining cooked maccheroni with beaten eggs, cheese, and seasoning.
Frittatina di Pasta
A Neapolitan fried pasta fritter made from pasta and a rich filling, commonly including béchamel, cheese, peas, and ham.
Gateau di Patate Napoletano
Mashed potatoes are combined with egg, milk, butter, cheese, and often pork filling before being covered with breadcrumbs and baked until set.
Gnocchi alla Sorrentina
Potato gnocchi are baked or gratinated in tomato sauce with melted cheese and basil.
Graffa Napoletana
A Neapolitan ring-shaped fried doughnut made with potato-enriched yeast dough and finished with sugar.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.