This Neapolitan Classic is a holiday favourite. Struffoli are little fried dumplings covered in honey, hazel nuts and festive sprinkles. They’re a typically Neapolitan sweet, also found all over southern Italy, and generally made around Christmas and New Year. In Naples, their texture will be crunchy. In some places and especially among the descendants of…
Napoli
Vegan Neapolitan Classics: Supper Club Menu
Here is the menu for my Neapolitan vegan food supper club on 20 July 2017 to benefit Baraka Community Partnerships. Click here for all details
Neapolitan Classics: Migliaccio
Something different – Neapolitan – to mark Shrove Tuesday (Fat Tuesday/Carnevale/Pancake Day)
Neapolitan Classics: Simply Delicious Everyday Tomato Sauce
History Despite that tomatoes were only introduced to Italy in the mid-16th century, tomato sauce, or la salsa di pomodoro, is another staple of cucina povera, which literally translates to poor kitchen – peasant food. The first recipe for tomato-sauce-topped pasta and pizza appeared in 1779 in Antonio Nebbia’s cookbook Il Cuoco Maceratese. Today, the humble tomato sauce is ubiquitous,…
Neapolitan Classics: Pasta e Patate
This is a very typical Neapolitan dish and almost embodies the essence of cucina povera. In Naples, you will find it at home and in many restaurants and trattorie. It is very easy to prepare and is inexpensive. Yes, this is, in fact, a recipe for pasta and potatoes. Carbohydrates are not bad for you. They…
Neapolitan Classics: Vegan Babà
The classic Neapolitan pastry: babà, veganised and with a bit of history
Neapolitan Classics: Migliaccio Alla Mela
An autumnal twist to a winter favourite semolina cake
Guest Blogging and Vegan Beer Pairing with Italian Craft Beers part 2
The lovely Agostino, the force of nature bringing Italian Craft Beers from small, independent Italian breweries to thirsty London, invited me to guest blog and pair a few of my recipes with some of the vegan beers on offer. Check out my second guest post here, where I paired the Neapolitan comfort dish par excellence (albeit with a special twist), spaghetti aglio…
Neapolitan Classics: Vegan Casatiello or Neapolitan Stuffed Easter Bread
This is a classic Neapolitan Easter bread, veganised!
Neapolitan Classics: Pizza di Scarola (Escarole Pie) with a side of History
There’s so much going on in this recipe: cooked lettuce, umami, history, tradition… all my favourite things. Let’s start with what is this. This is a savoury stuffed pie that is typically Neapolitan. In the 19th and early 20th century, this pie would have been eaten on Christmas Eve as a light fare because no…
