Gastronomic Tours

Neapolitan cuisine
Pizza, spaghetti, meat sauce, mozzarella, baba, puff, pastiera, coffee, salami Napoli, struffoli, chatter, donuts of San Giuseppe, tortano casatiello, caprese, treats, cannelloni, lasagna, Falanghina, limoncello and so on to infinity.
The discourse on Neapolitan cuisine could simply provide a long list of dishes and products that are started from the poorest kitchens of Naples and along the Neapolitans have been around the world, to become a symbol not only of the city but of the whole Italian cuisine in the world.
Neapolitans invented the gastronomic globalization. Even before the invading fast food city in the world, the Neapolitans have reached every corner of the world bringing pizza, spaghetti and Mediterranean cuisine.

A popular and market cuisine
Before the frenzy of work would also address the Neapolitans, the cuisine of the city was, for centuries, seasonal and market oriented. Neapolitan women came down early to make the tour of the Neapolitan markets for fish and vegetables, to buy what the season, the sea and the land offered in that period. Then they went home to invent a way to cook it. And that’s why the Neapolitan recipes vary from family to family, each with a little variation or a well-kept secret. And it is also why in the Neapolitan houses you eat really well, even better than the best restaurants in town. If you really want to know the Neapolitan cuisine, get yourself invited to the house by a Neapolitan (not very difficult), preferably on Sunday. Get ready for a food marathon than a dozen dishes, prepared from early morning until lunchtime. A journey through the history of the best cuisine in the world, a journey that you will never forget.

First Neapolitan dishes
The prince of the first Neapolitan dishes is the meat sauce. Perhaps it should say was, because it survives only in families and in a few restaurants. To do that it takes many hours of cooking and pieces of chosen meat, including parts of the animal that not everyone loves (sweetbreads , tongue). Always complicated are the cannelloni and lasagna, typical of the holidays, especially Carnival and Easter. For those who have time and strength to spend 6-7 hours to control the cooking of “rraù” or fill cannelloni, the first course to be preferred is a cursory Spaghetti with tomato, or with mussels or clams. Some dishes can still be found in restaurants, especially in the most popular restaurants: pasta and potatoes with provola, lightning and thunder (tagliatelle with chickpeas) , pasta with cauliflower, fried soup made ​​with the innards of the pig, and much, very spicy.

Seconds Neapolitan dishes
Neapolitan cuisine has always been poor, so the use of the meat in traditional recipes has always been limited. The second traditional dishes are almost always seafood dishes in an apotheosis of vinegar, oil, garlic, tomato and fantasy: Breaded and fried anchovies, parmigiana, fried or stuffed calamari, zucchini scapece, octopus, mussels in soup or gratin, pancakes with sea kelp.

Here, pizza is completely different than that in other parts of Italy. It is strictly cooked in a wood oven, with handmade pasta with the addition of Campania tomato and buffalo mozzarella The Neapolitan pizza is soft and bends if taken with hands and has a high ledge.

Cakes and Neapolitan sweets
Cakes are both sweet and salty, mixed with a paste grown in addition to cold cuts, cheese and boiled egg. At the arrival of spring, during the Easter, they are called Tortano or Casatiello. Always with the same dough, we prepare the stuffed pizza sausage and broccoli (a local vegetable) or pizza with escarole.
Typical sweets are: The Baba, soft sponge cake soaked in a mixture of rum, water and sugar. Then there are the puff pastry and curly puff, with a puff pastry crisp exterior or thick but with the same semolina stuffing, cottage cheese, eggs, sugar, candied fruit into small pieces. These are the most popular sweets but if you entered a typical bakery, you will be enchanted by the variety: sciù, dark heads, baba in each variant. At Easter the mistress of the table is pastiera, outside pastry dough and corn, candied fruit and ricotta cheese as a filling. At Christmas there are struffoli, dense balls of pastry and sprinkled with honey and sugar granules. At carnival there are triumph chatter, thin pastry cut into strips, fried and sprinkled with powdered sugar.

Liquor , wine and coffee
Campania is rich in DOC and DOCG wines, white and red. The choice is virtually unlimited, even if the Neapolitans have the obvious preferences. They choose the white Falanghina and the red Aglianico.
Liquor: as for the sauce, even for liqueurs there is the rule of the secret recipe for any family. On the tables of the Neapolitans, to lighten lunch, you can find limoncello, Nocilli, basil liquor or liquorice, all packed into the house. No Neapolitan rises from the table without a good coffee, which is sometimes added with a drop of anise or sambuca. The coffee ritual takes place mainly in bars, during the holidays or work. For a Neapolitan any time is good for a coffee: if you investigate thoroughly the history of this city and its inhabitants, certainly you would find that many key decisions have been taken up in front of a coffee cup.

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