Neapolitan Ragù
In the Neapolitan Ragù the meat is cut and cooked in pieces and not minced as in the Bolognese one. It is cooked for a long time from 5 to…
In the Neapolitan Ragù the meat is cut and cooked in pieces and not minced as in the Bolognese one. It is cooked for a long time from 5 to…
Eggs in Purgatory, an easy and quick Neapolitan egg-based dish where eggs are cooked directly into the Tomato Passata. This unusual dish name seems to refer to the whites surrounded by…
Aubergine Parmigiana or simply Parmigiana, is a classic primo piatto rooted in three of the regions of Southern Italy as Campania, Calabria and Sicily. This is the Campania version, precisely…
Spaghetti alla Puttanesca, a simple and very tasty pasta sauce made with fresh tomatoes or tomato sauce, anchovies, capers, black olives and chilli pepper. Puttanesca originated in Naples, Campania region,…
Zucchine alla Scapece, pronounced Ska-pe-ce, is a famous traditional Neapolitan side dish prepared with courgettes, garlic, fresh mint leaves and vinegar. Serves 4, Preparation time 15 mins, Cooking time about…