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• by:
• Iengo, Arturo

From antipasti to pastries, here's an enticing collection of recipes from Naples and the surrounding islands.

Naples, in the shadow of Mount Vesuvius, is a vibrant, passionate city with food to match. It is famed as the birthplace of the original wood-fired pizza, which has evolved from it simplest form, marinara, to more contemporary interpretations with arugula and seafood. Its food traditions also embrace a wealth of seafood recipes, countless vegetable and pasta dishes, as well as sinful desserts.

The Napoletana cuisine makes maximum use of fruit and vegetables grown on the rich volcanic soil, mono-cultivar olive oils, and creamy buffalo mozzarella. Cucina Napoletana includes an extensive selection of the best of the region's classic and innovative recipes, with additional features on key ingredients, the part they play in Naples cuisine, and how they are produced.

Local chef Arturo Iengo presents the best of Campanian cuisine: uncomplicated recipes that are as perfect for everyday meals as they are for entertaining. And with its stunning photographs taken in and around the city, Cucina Napoletana is as visually appetizing as the cuisine of this captivating city.