Italiano
Besides pizza, The Neapolitan cuisine is made up of a variety of rich dishes.Spaghetti with tomato sauce is a famous and traditional dish. Its official recipe was published in 1837 by Ippolito Cavalcanti.The delicious “Spaghetti alla puttanesca” is made with tomatoes, anchovies, capers, black olives, red pepper and parsley. Some say that this recipe was invented by the owner of a brothel. Others argue that the colors of the ingredients resembled those of the undergarments of the prostitutes and the recipe was created by a young French prostitute. Another version claims that the dish was so called by the painter Eduardo Colucci.Another famous Neapolitan dish is the “scarpariello”. It was the typical meal of shoemakers ( “scarpari” in Neapolitan dialect). It was usually cooked on Monday, the artisans’ closing day.[charme-gallery]The ingredients of the “scarpariello” are pasta, tomato sauce and cheese (Parmesan or pecorino).The “Spaghetti alla Gennaro” is dedicated to the Patron Saint of Naples. A simple dish with few ingredients: stale bread crumbs, garlic, olive oil, anchovies and a bit of oregano. The spaghetti are seasoned with this special “sauce”,and then topped with a handful of basil before serving.Another famous Neapolitan dish is the “Spaghetti alla puveriello”. The dish was born after the World War II, thanks to the inventiveness of “poor people” (puverielli in local dialet). They used to season pasta with fried eggs, pork fat, salt, pepper and a handful of grated cheese.[charme-gallery]The famous “Genovese” is a succulent meat stew. Pasta is usually seasoned with its sauce. The dish requires lengthy cooking, but it’s of exceptional taste. It is believed that the recipe become popular thanks to the Genoese cooks and sailors who were working in the port of Naples. Some believe that its name derives from the street in which it was cooked for the first time or by the chef who invented it.The “gattò di patate” is a French-inspired dish. It is a pie with a bread crumb crust, made with potatoes, butter, milk, eggs, salami, cheese and parsley. A typical Neapolitan dish of great taste.[charme-gallery]The “purpetielle affugate” are a tasty second course. Small octopus are slowly cooked with tomatoes, garlic, olive oil and various spices. Once ready, the purpetielli are served with toasted bread or with pasta.The “alici ‘mbuttunate” is yet another famous dish of the Neapolitan cuisine. Anchovies, previously opened and cleaned, are stuffed with a mix of bread, olives, parsley, capers and garlic. They are dipped into beaten egg, then coated in bread crumbs and finally fried. Their taste is amazing! The small village of Cetara still produces the famous and ancient anchovies sauce. Fresh anchovies are put in water and salt to soak, obtaining an intensely flavored liquid sauce. The “Colatura di alici di Cetara” is an excellent seasoning sauce for pasta and many other dishes.
