Coffee Maker Elba
Eating Out in Naples
You can not have the bustling squares of Florence, the imposing monuments of Rome or the flowing canals of Venice, Naples, but is where you get to know the "heart of Italy. The town can be noisy, polluted, overcrowded, and a little intimidating, but is equally interesting and attractive, and has a spectacular selection of tasty dishes.
Neapolitan cuisine owes much to the fertile land that offers some unique crops, especially tomatoes San Marzano, as well as the sea that is the basis for all seafood dishes. Mussels, clams and other shellfish play an important role in the cuisine of the city. From simple "impepata di Cozze (mussels, pepper, parsley, lemon juice and some bread), a much more elaborate recipes, rules of mussels. The rest the seafood is just as well. 'Mista frittura' A classic could include ring sliced squids, small whole fish, shrimp and prawns little large.
One of the best places to enjoy a traditional Neapolitan food Castillo behind the egg, known as the small 'Borgo Marinari 'where many small and cozy trattorias offers a good selection of dishes based on typical food of southern Italy. This is also a relatively cheap to eat, especially when compared with near Santa Lucia or Mergellina. If you are on a tight budget, the "Centro Storico" has a lot of places serving traditional dishes at reasonable prices. Needless to say, this is where you will have the opportunity to eat with the locals.
Naples is the proud birthplace of pizza: halfway between refined cuisine and traditional food of the working class, Neapolitan pizza became one of the main dishes and symbol of Neapolitan cooking in the 18th century. It was consecrated in 1889, when the famous pizza maker Raffaele Esposito offered it to Queen Margherita di Savoia. The recipe queen liked best, topped with mozzarella cheese, tomato and basil, was later named 'Pizza Margherita in her honor.
If you are interested in history as well as food and want to visit the place where pizza was invented're in luck because it is alive and is now known as Pizzeria Brandi. At this time could be considered to put a little tourist trap, but should be worth a visit just to say they've eaten at the pizzeria where pizza was invented. There other well-known and notable pizzerias as well such as Da Michele, Di Matteo, Trianon da Ciro, and Cafasso, but to be honest, it's really hard to eat a pizza Naples wrong. You can even make a pizza in one of the posts across the street, eating what turned into four parts and find it more flavorful than those made by their pizza local manufacturer.
Unlike pizza, pasta was not invented in Naples, but in the nearby industrial production Gragnano pasta began along with techniques for drying and preserving. Made from durum wheat, harder to manipulate than soft wheat, the pasta industry was more successful here than northern Italy, where homemade pasta was (and remains) more popular. Gragnano paste is still recognized for the quality of wheat and the slow drying process. The variety popular addition to the classic spaghetti and linguine, are "Paccheri '(pasta shaped like a large hollow tube) and' ziti, pasta, long tube-shaped, broken by hand before cooking and usually covered with a cloth? R />
In Naples you can have pasta with almost everything: vegetables, meat, fish, butter or oil Olive alone. Although many recipes to choose from, Neapolitans have their "holy trinity" of pasta sauces, 'pummarola,' Rag? Nd "Genovese." Pummarola, a basic tomato sauce with no additional flavors, except basil, only knows the way only if done with the very 'San Marzano' tomatoes. Rag? actually a tomato based stew where the meat is eaten on the side. Genovese is similar to that rag? T, instead of the tomato, there are a lot of onions are cooked with meat.
Genovese and a rag? and two of the dishes that require time, three hours is the absolute minimum, to be cooked. As a result, are classic homemade dishes not too popular with restaurants. If you want to enjoy a good Genoese or cloth? Our best bet is invited to a house in Naples from restaurants or do not serve or just playing a poor version.
A typical Neapolitan menu may start with a 'mozzarella in a carriage' (literally 'mozzarella in a car, transportation are two slices of bread dipped in egg batter and fried) or a salad "Caprese" (Mozzarella, tomato and basil) and then continue with a plate of pasta, like spaghetti alle vongole veracity '(spaghetti with clams), or "the rag macaroni? main course, can have both' impepata di cozze ' or baked mullet. Then, to cool the mouth after fish dishes, there is nothing better than a good mature cheese like "scamorza" or "caciocavallo.
Finally, you can not miss a tasting of typical Neapolitan candies as "bab? (Made with light flour, eggs and yeast and bathed in rum or limoncello), 'sfogliatella' (a shell shaped pastry made of several thin layers of dough stuffed with ricotta flavored with orange), 'struffoli' (Grape size balls of fried dough dipped in honey) and, last but not least, "pasta napoletana" (an orange blossom flavored cake wheat and cheese, traditionally at Easter). Needless to say, these delicacies are always accompanied by a cup of coffee or a glass of flavored liqueurs (ie rosoli, limoncello or nutty chocolate spread).
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This article is part of a series covering the major Italian destinations travel and kitchens regional. You can find similar articles on food in Rome, Florence, Milan. Venice. Elba and the Tuscan Archipelago.
