Something different – Neapolitan – to mark Shrove Tuesday (Fat Tuesday/Carnevale/Pancake Day)
Neapolitan Classics: Migliaccio Alla Mela
An autumnal twist to a winter favourite semolina cake
Neapolitan Classics: Vegan Casatiello or Neapolitan Stuffed Easter Bread
This is a classic Neapolitan Easter bread, veganised!
Neapolitan Classics: Neapolitan Minestrone
Minestrone is a staple of cucina povera. It has existed in one form or another since Roman times. This is the Neapolitan version and it always contains a base of tomatoes and potatoes, which, despite their being fundamental today, were only introduced in the mid-16th century.
Neapolitan Classics: Sweet and Sour Stuffed Peppers
Peperoni imbottiti… Stuffed peppers. My Mum made them very often for us. The combination of sweet and sour or agrodolce is one of the hallmarks in the flavour pantheon of Neapolitan food. These are very simple to make and may be a main or a side dish. This is my rendition, with tweaks and adaptations, of…
Neapolitan Classics: Cross-Border Sweets – Roccocò – Sticky Toffee Pudding
There’s a moment in the film The Eagle, where our Roman Centurian hero wants to cross Hadrian’s Wall into deepest, bluest Scotland. The guard warns him that “no Roman can survive north of the wall.” I can tell you that is just not true. You just need to be attired appropriately and know how to make bridges in…
Neapolitan Classics: Melanzane a Funghetto — Neapolitan Aubergine/Eggplant
I adore this dish. It is classic Naples. You will find it made at home and in restaurants all over Campania. For me, it’s the taste of home; my soul food. This is not a light dish because the aubergine/eggplant are fried. No matter, just plan your calorie intake accordingly. The flavour is full bodied…