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
13–24 of 41
Impepata di Cozze
A Neapolitan dish of mussels opened and seasoned with garlic, parsley, black pepper, and olive oil.
Mozzarella in Carrozza
A Neapolitan fried sandwich in which mozzarella is enclosed between bread, coated with egg and breadcrumbs, and fried until crisp.
Paccheri all'Acqua Pazza
Paccheri pasta is served hot with an acqua pazza-style tomato, garlic, olive oil, and seafood sauce.
Parmigiana di Melanzane Napoletana
A Neapolitan baked casserole of fried eggplant layered with tomato sauce, cheese, and aromatic seasoning.
Pasta al Forno Napoletana
Pasta al forno Napoletana is baked hot with pasta, tomato ragù, mozzarella, ricotta, meatballs, and optional egg.
Pasta alla Genovese
A Neapolitan pasta dish in which pasta is slowly dressed with a sweet onion and beef sauce, often with carrot and celery.
Pasta e Fagioli Napoletana
A hearty Neapolitan soup-like pasta dish combining short pasta and beans in a savory vegetable and tomato broth.
Pasta e Patate Napoletana
A thick Neapolitan one-pot pasta dish in which short pasta and potatoes simmer with onion and tomato until creamy.
Pasta e Piselli Napoletana
A simple Neapolitan pasta dish in which short pasta and green peas cook together with onion in a lightly sauced broth.
Pastiera Napoletana
A Neapolitan Easter tart combining a buttery wheat pastry with a sweet ricotta, cooked-wheat, egg, and candied-citrus filling.
Pizza Capricciosa
An Italian pizza topped with tomato, cheese, ham, mushrooms, artichokes, olives, and sometimes egg.
Pizza di Scarola
A traditional Italian stuffed pizza filled with sautéed escarole, olives, capers, garlic, and pine nuts.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.