The Neapolitan cuisine has very ancient historical roots up to the Greek-Roman period which was enriched during many centuries with influence of various cultures. As Naples was the capital of the Naples Kingdom, its cuisine absorbed in itself much from culinary traditions of all Campania area, combining the dishes based on country components (pasta, vegetables, cheese), and seafood dishes (fish, crustaceans, mollusks). The cuisine of Naples is based on “simple” products such as olive oil, cheese, tomatoes and fragrant herbs.
In the Campania region grow many types of vegetables and fruit: artichokes, broccoli, salad, asparagus, zucchini, red pepper, etc. At the head of everything are, certainly, tomatoes.
Along with tomatoes pasta plays a huge role. The local people it pasta every day and several times a day! One more popular dish in Naples are gnocchi, potato balls, which are usually prepared with various sauces: tomato, meat, fish, creamy, etc.
And of course pizza is the most popular and well-known dish of the Neapolitan cuisine! The pizza which we know today is about 200 years old. Pizza “Margarita” was created in Naples in honor of the Queen Margarita Savoy and it is a national pizza as its ingredients represent colors of the Italian flag: tomatoes – red, basil – green and for white color is mozzarella.
Neapolitans are convinced that their cuisine belongs to the best cuisines of the world. And they are absolutely right! Taste once the real pizza, various pasta and potatoes dishes with fragrant tomato, fish or meat sauce. And try typical pastries: Rum baba (Baba) and Sfogliatella! Don’t pay attention to the calories!