Thanks Ferdinand first of Borbone. For the gattò

Neapolitan gattò reigns in the traditional cuisine of the Gulf since 1700. Here is the recipe.


The recipes of traditional Neapolitan cuisine.

It was Maria Theresa, wife of Ferdinand the I, to introduce in Naples the French taste and habit of entrusting the art of cooking to “monsieurs”, noble cooks  that Neapolitans began to call “Monzu”, not knowing the correct French pronunciation. The Monzù inspired by local products, combining in a single flan or pie as you want to define, produced what has become a typical Neapolitan tasteful and satisfying dish.

Ingredients (for 4 people):

1 Kg potatoes

75 g butter

50 g grated Parmesan cheese

25 g Roman parmesan cheese

milk to taste

parsley to taste

3 eggs

100 gr Neapolitan salami, cut into strips

300 g provola, cut into cubes

bread crumbs

Making of recipe.

Boil the potatoes, peel them immediately. Mash them several times until they have become almost puree-like. After melted the butter, add the potatoes along with twoeggs, two types of parmesan cheese, salami and provolone. Stir the mixture then add salt and a little pepper if you like, including the chopped parsley. If the dough is stiff, add a small quantity of milk. The compound at the end should be semi-dense. Grease a baking dish with oil and sprinkle bread crumbs on the bottom. Pour the mixture into the pan and flatten the surface with awooden spoon. Sprinkle the top of the gattò with breadcrumbs. Place it in the pre-heated oven and let it cook till 45 minutes. As the top become brown, it’s done. Not a bad idea if it rests a few minutes before being served. However,  cold it’s excellent as well.