Neapolitan cuisine

Typical ingredients

San marzano tomatoes, Buffalo mozzarella, Fresh seafood, Garlic, Chili peppers, Olive oil, Basil, Oregano, Capers, Anchovies, Eggplant, Zucchini, Pasta

Presentation and garnishing

Neapolitan cuisine is often presented in a simple and rustic manner, with dishes served family-style. Garnishes are typically minimal, with fresh herbs and a drizzle of olive oil being the most common.

The Margherita pizza, one of the most famous Neapolitan dishes, was created in honor of Queen Margherita of Savoy in 1889. The pizza features the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil).

More cuisines from this region...

Sicilian cuisine, Venetian cuisine, Tuscan cuisine, Apulian cuisine, Sardinian cuisine, Lombard cuisine, Ligurian cuisine, Roman cuisine, Abruzzese and Molisan cuisine, Basilicatan (Lucanian) cuisine

History

Neapolitan cuisine has a long and rich history that dates back to ancient times. The cuisine has been influenced by a variety of cultures, including Greek, Roman, and Arab. The cuisine was also heavily influenced by the Spanish, who ruled Naples for over two centuries. During this time, the Spanish introduced new ingredients and cooking techniques to the region, which helped to shape the cuisine into what it is today.

Cultural significance

Neapolitan cuisine is an important part of the cultural heritage of Naples. The cuisine is deeply rooted in the traditions and customs of the region, and is an important part of the social fabric of the city. Neapolitan cuisine is also known for its association with the pizza, which is one of the most famous dishes in the world.

Health benefits and considerations

The Mediterranean diet, which is the basis of Neapolitan cuisine, has been shown to have numerous health benefits, including reducing the risk of heart disease, stroke, and certain types of cancer. However, some traditional Neapolitan dishes can be high in fat and calories, so it is important to enjoy them in moderation.