Naples is known for its incredible culinary traditions, especially its pizza, a global favorite. At FOODS.EDU.VN, we will explore the diverse and delicious dishes that make Neapolitan cuisine world-renowned. From savory pizzas and pasta dishes to delectable sweets, Naples offers a culinary experience unlike any other, influenced by centuries of history and a passion for fresh, local ingredients. Let’s dive into the food of Naples, covering Neapolitan pizza, pasta recipes, and Italian pastry.
1. Pizza: The Undisputed King of Naples
Pizza in Naples is more than just food; it’s a cultural institution. When visiting Naples, not trying the authentic Neapolitan pizza would be a significant miss, much like visiting Paris and skipping the croissants. The pizza Napoletana stands out with its thick, chewy crust and a slightly droopy center, embodying the essence of Naples.
This iconic pizza spends only about 90 seconds in a scorching wood-fired oven, allowing the dough to blister and char perfectly. The fresh mozzarella melts into creamy pools, and the tomatoes burst with sweetness. Although countless variations exist worldwide, Naples stays true to its roots with the simple yet sublime marinara and margherita pizzas. The Margherita, a tribute to Queen Margherita in the late 19th century, remains a beloved classic.
In Naples, eating pizza is a ritual. Forget pre-sliced convenience; grab a fork and knife and immerse yourself in the experience. It’s not just a meal; it’s a taste of history and tradition.
Where to Try: Pizzeria Diego Vitagliano offers an unforgettable version of this classic.
Alt text: Delicious Margherita pizza with fresh mozzarella and basil at Starita, Naples
2. Ziti Alla Genovese: A Symphony of Beef and Onions
Despite its name, Ziti alla Genovese has little to do with Genoa. This hearty sauce, simmered for hours, is a staple for Sunday dinners and special occasions in Naples. The dish features a rich, beef, and onion-based sauce served over ziti pasta.
What sets this dish apart is its patient preparation. Thinly sliced Ramata Di Montoro onions, an IGP-protected product from Avellino, are slow-cooked with various cuts of beef on low heat for at least five hours, sometimes even an entire day. This extended cooking time melds the flavors into a luscious sauce that’s both comforting and elegant. The sauce is then tossed with ziti pasta, finished with a generous grating of Parmigiano Reggiano, and garnished with fresh basil leaves.
Several theories surround the sauce’s name. Some suggest it originated from a similar bianco ragù lasagna in Genoa. Others believe it was a popular dish served to Genovese sailors frequenting the port during the Aragonese era. A more plausible theory links it to Swiss mercenaries from the Geneva region, who favored onion-heavy dishes.
Regardless of its origins, Ziti alla Genovese stands as one of the oldest sauces in Italian cuisine, documented as early as the 13th to 14th centuries in the Liber de Coquina.
Where to Try: Mimì Alla Ferrovia and Salumeria Upnea are highly recommended for experiencing this dish. For those who can’t make it to Naples, you can find a recipe from Mimì Alla Ferrovia at FOODS.EDU.VN.
Alt text: Delicious Ziti alla Genovese dish, a Neapolitan specialty, served at Mimì alla Ferrovia
3. Puttanesca: The Flavorful “Midnight Spaghetti”
Puttanesca, translating to “whorish,” is anything but derogatory. This vibrant dish, also known as aulive e chiapparelle in Neapolitan dialect, is a late 20th-century creation that has become a beloved classic.
The recipe is simple yet bold: thick spaghetti tossed with tomatoes, garlic, olives, capers, anchovies, peperoncino, and a generous amount of parsley. Its strong, briny flavors make it an irresistible dish, perfect for a quick and satisfying meal.
Several stories attempt to explain the dish’s unusual name. Some say the vibrant colors resemble the outfits worn by those working in brothels. Others claim a brothel keeper invented it as a quick and easy dish for her establishment. The most credible explanation traces the dish back to painter Eduardo Colucci’s version of “maccheroni alla marinara,” later adapted by his nephew, architect Sandro Petti, at his restaurant ’O Rancio Fellone.
Where to Try: Visit ‘A taverna do re for a fantastic version of this flavorful dish.
Alt text: A close-up of Puttanesca, showcasing the vibrant ingredients of this classic Neapolitan dish
4. Pasta E Patate: Heartwarming Potato and Pasta Stew
Pasta e patate, or pasta and potatoes, is a comforting staple in Neapolitan homes. This humble dish varies slightly from family to family but always delivers warmth and satisfaction.
The base of this stew is simple: potatoes and short, dried pasta, often a mix of leftover shapes. It’s a classic one-pot dish that starts with a soffritto, followed by cubed potatoes, vegetable broth or boiling water, and the pasta. Some variations include tomato paste, parsley, pancetta, or even mussels. The most famous version features provola cheese, swirled in at the end to create a stringy, rich, and utterly delicious texture.
Where to Try: La Locanda del Gesù Vecchio offers an excellent rendition of this classic Neapolitan comfort food. You can also find our recipe for Pasta, Potatoes, and Provola on FOODS.EDU.VN.
Alt text: Pasta patate e provola, a creamy Neapolitan pasta dish with potatoes and provola cheese, served at Trattoria da Nennella
5. Spaghetto A Vongole (Fujute): Clams or “Escaped” Clams
In Naples, it’s spaghetto a vongole, not spaghetti con vongole, and it’s strictly in bianco—without tomato. This world-famous dish, created in 1839, captures the essence of an estate italiana with every bite.
Simple and briny, spaghetto a vongole calls for spaghetti, clams, parsley, garlic, and olive oil. Historically, however, clams were expensive, leading to the creation of spaghetti con le vongole fujute (escaped clams). The great Eduardo de Filippo is credited with inventing this clever dish, claiming he could “taste the sea” with just spaghetti aglio olio e peperoncino and a generous amount of parsley. Legend has it that the secret ingredient was a stone from the ocean’s shore, boiled with the pasta or fried with the soffritto, to magically impart the taste of the sea.
Where to Try: While you can find excellent spaghetto a vongole at most fish restaurants, spaghetto a vongole fujute is best enjoyed at home. Find our recipe at foods.edu.vn!
Alt text: Spaghetti alle Vongole, a classic Neapolitan seafood dish, served at Ristorante ‘A Fenestella
6. Salsiccia E Friarielli: A Perfect Pairing of Sausage and Greens
In Naples, sausage and friarielli are as iconic as prosciutto e melone. Friarielli are leafy turnip greens, primarily grown in the Vesuvian area and often confused with Pulgian cime di rapa (broccoli rabe).
These bitter greens were historically discarded by the nobility, but resourceful peasants discovered their deliciousness when sautéed with lard, garlic, and peperoncino. The pairing became even better when served with pork sausage. Legend says a street vendor first combined the abundant bitter green turnip tops from Vesuvius with his sausage, creating a culinary superstar. Today, this duo headlines as secondi and on pastas and pizzas across Italy.
Where to Try: Salumeria Malinconico is a must-visit for experiencing this iconic combination.
Alt text: Salsiccia e friarielli, a flavorful Neapolitan dish with sausage and turnip greens, courtesy of Salumeria Malinconico
7. Pasta E Piselli Alla Napoletana: Simple and Satisfying Pasta and Peas
Pasta e piselli, or pasta and peas, is a staple dish found across Naples, with variations in restaurants and homes.
The essential ingredients are peas (fresh or frozen), onions sautéed in olive oil, short, dried pasta, and grated Parmigiano Reggiano. To make it “alla napoletana”, you can add sautéed pancetta or salame with the peas and onions, or stir in a beaten, scrambled egg at the end of cooking. In Naples, the dish must be azzecata—very dry and sticky—so be sure all the water evaporates during cooking. It’s a sweet and savory, perfect pantry-staple pasta.
Where to Try: Ostaria Pignatelli offers a delightful version of this simple yet satisfying dish.
Alt text: Pasta e piselli, a comforting Neapolitan pasta dish with peas, courtesy of Ristorante Ciro a Mergellina
8. Frittelle: A Medley of Fried Delights
The aroma of fried food is quintessentially Neapolitan, and “frittelle” encompasses a wide range of fried treats.
Favorites include zeppoline (little balls of bread or dough), cauliflower fritters, fiori di zucca (fried zucchini flowers), scagliozzi (fried polenta triangles), whitebait fritters, zeppole, and panzarotti. These fried goodies are often enjoyed as antipasti from street carts or pizzerias. Unlike their sweet counterparts, Neapolitan zeppole are fried balls of dough seasoned only with salt. Neapolitan panzarotti are cylinders of mashed and fried potatoes, distinct from Puglian panzerotti.
Where to Try: Friggitoria Vomero is a prime spot for sampling these fried delights.
Alt text: A delicately fried zucchini flower, showcasing a popular Neapolitan fritter
9. Riso E Verza: A Comforting Rice and Cabbage Dish
Although Naples is known for pasta, rice remains a beloved ingredient, evident in dishes like sartù di riso and arancini. Riso e verza, or rice and cabbage, is a classic of cucina povera, known as virze e rise in dialect.
This dish features a simple ingredient list: rice, cabbage, onion (optional), Parmigiano Reggiano or pecorino, and broth. The key is cooking the cabbage until it softens and adding the parmesan rind when you add the rice and broth. You can use any kind of cabbage, and the dish easily becomes vegan by omitting the cheese.
Where to Try: Cibi Cotti Nonna Anna offers a heartwarming version of this traditional dish.
Alt text: Riso e verza, a comforting rice and cabbage dish from Neapolitan cuisine
10. Sartù: A Royal Rice Timballo
Sartù is a showstopper fit for a king’s table, debuting in the 18th century at the royal court of Maria Carolina of Austria.
This sumptuous timbale consists of rice, meat, tomato, peas, vegetables, mushrooms, meatballs, and hard-boiled eggs. Baked in a rice “crust” and flipped over before serving, it’s sliced like a cake and served either bianco or con ragù. French court chefs created the dish, explaining its deviation from typical Neapolitan cuisine. The name sartù comes from the French word “sur-tout”, referring to a decorative tray centerpiece that held the most impressive dish—in this case, the timbale.
Where to Try: Antica Trattoria da Carmine is the perfect place to enjoy a slice of this ambitious dish.
Alt text: Sartu di riso, an elaborate Neapolitan rice timballo, fit for royalty
11. Pasta E Fagioli Con Le Cozze: Beans, Pasta and Mussels
Like pasta e piselli and paste e patate, this pantry-fave dish is creamy and well-bonded, but not brothy, and is found throughout southern Italy.
Everything (besides the mussels) is cooked in the same pot: oil, garlic, parsley, beans, hot broth or water, and pasta (typically pasta mista of all short shapes or tubetti). The mussels are steamed and opened separately, shelled, and tossed in at the end of the pasta’s cooking, along with their salty juices. Local lore suggests the dish was created to please the “Bella ’Mbriana”, a benevolent yet mischievous spirit who protects the house. Housewives, fearing to displease her, added mussels to the usual dish of pasta e fagioli, delighting both the spirit and their guests.
Where to Try: ‘A figlia d’o marenaro is the spot to visit. If you’re in Naples during Easter, also try the famous zuppa di cozze (mussels soup) on Holy Thursday here.
Alt text: Pasta e fagioli con le cozze, a hearty Neapolitan pasta dish with beans and mussels, courtesy of Elettro Forno
12. Sfogliatella: A Shell-Shaped Pastry Delight
Shaped like a shell, the sfogliatella is Campania’s most famous dessert. You’ll find this cream-based pastry in two versions: riccia and frolla. The riccia, made of thin puff pastry overlapped to create crunchy folds, is the most popular (sfogliatella translates to “small, thin leaf/layer”). The frolla, instead, is made of shortcrust pastry, and the filling for both is a blend of ricotta, milk, semolina, sugar, and candied orange.
This dream dessert was born in the 17th century at the Santa Rosa da Lima convent in Conca dei Marini. A resourceful nun, rather than waste leftover semolina dough, created a filling of dried fruit, ricotta, sugar, and limoncello, covered it with puff pastry, and shaped it like a monk’s cap. The resulting custardy delight was incredibly successful, and the inhabitants near the convent called it “Santarosa” in honor of the saint. The recipe remained a secret until 1818, when Pasquale Pintauro, a Neapolitan innkeeper, acquired it. He brought the dessert to Naples, transforming his inn on Via Toledo into an eponymous bakery that you can still visit today.
Where to Try: Pasticceria Pintauro, Pasticceria Moccia, and Pasticceria Bar Al Capriccio are highly recommended for this treat.
Alt text: A close-up of a Sfogliatella, showcasing the flaky layers and delicious filling of this famous Neapolitan pastry
13. Ragù Napoletano: A Two-in-One Feast
Ragù Napoletano is the star of Sunday lunches and family gatherings, a two-in-one primo and secondo.
Every family has their own mix of meat, typically including tracchia (pork chop), sausage, and cuts of beef (never minced meat). Tradition dictates it must pippiare—simmer for hours—until it reaches a thick, concentrated, fiery red consistency. The meat is served as a secondo, and the sauce is tossed with maccheroni pasta and Parmigiano Reggiano. Scarpetta is essential, as is sharing with loved ones, because ’o rraù is an occasion to bring everyone together.
Where to Try: Salumeria Upnea offers an exceptional version of this comforting dish.
Alt text: Ragù Napoletano, a rich and flavorful meat sauce, courtesy of Salumeria Upnea
14. Babà: Naples’ Boozy Delight
Babà might be Italy’s booziest dessert. Shaped like a champagne cork, this soft, buttery brioche absorbs the caramelly, spiced flavor of the rum it soaks in. Though symbolic of Naples, the dessert originates from Poland, bearing similarities to babka ponczowa.
King Stanislaus Leszczyński of Poland, credited with inventing it in the early 18th century, found the kugelhopf too dry and decided to soften it with tokaj wine and syrup. He named it Ali Baba, after the protagonist of The Thousand and One Nights. When his daughter married Louis XV of France, the cake made its way into the courts of Versailles, where French chefs experimented with the recipe, subbing Eastern European wine for Jamaican rum. French cooks brought the recipe to Naples during the latter half of the century, where it was immortalized in Vincenzo Agnoletti’s 1863 Italian cookbook.
Where to Try: Pasticceria Bar Al Capriccio is a must-visit for this boozy treat.
Alt text: Baba, a rum-soaked Neapolitan pastry, courtesy of Carraturo Vittorio 1955
15. Pasta Allo Scarpariello: The Shoemaker’s Pasta
A variant of pasta al pomodoro, this primo calls for a generous use of grated cheese—a mix of parmesan and pecorino—to be added to the tomato sauce.
Tradition says it was invented in the Quartieri Spagnoli by the wives of scarpari (shoemakers) to quickly feed their husbands. Since the shoemakers were often compensated with dairy products during lean times, the women had mounds of cheese to add to leftover Sunday ragù. The resulting sauce was so perfectly balanced that it’s stayed on menus today, even if scarpari may no longer be paid in cheese. The neighboring town of Aversa claims the dish was actually invented there, so try both versions for yourself and see what you think.
Where to Try: PastèNa offers a delightful version of this cheesy pasta dish.
Alt text: A serving of Pasta allo Scarpariello, a simple yet flavorful Neapolitan pasta dish
16. Lardiata: A Tomato-Based Sauce with Lard
This tomato-based pasta sugo proves that something can be more than the sum of its parts. Born from cucina povera traditions, the main ingredient in this simple sauce is lard.
Lard was considered an undesirable piece of meat by the nobility, so poor farmers often combined it with tomatoes, pecorino, and basil, creating a tangy, hearty sauce perfect for topping ziti or mezzanelli. Versions today might include garlic, onion, parsley, or white wine, but the key is the room temperature lard, which becomes buttery in texture. This is considered one of the very first tomato-based dishes born in Italy.
Where to Try: Mimì alla Ferrovia and Trattoria Medina offer fantastic versions of this flavorful sauce.
Alt text: A plate of Lardiata pasta, a rustic Neapolitan dish with lard and tomato sauce, courtesy of Mimì Alla Ferrovia
17. Calamarata: Squid Ring Pasta
Most often served on Sundays or festive occasions, this seafood primo features thinly sliced squid, pasta, and a touch of tomato paste or cherry tomatoes.
The pasta shape of choice is calamarata, named after squid since the thin rings resemble calamari. The sauce also works well with paccheri or mezzi paccheri. Though it’s usually made by sauteéing all the sugo‘s components together and tossing it with the pasta, some claim it’s better to finish cooking the dish in the oven, wrapped in parchment and aluminum, and then served.
Where to Try: Hosteria Toledo offers a superb version of this seafood pasta dish.
Alt text: A close-up of Calamarata, showcasing the squid rings and pasta in this elegant Neapolitan dish
18. Pastiera: Easter Tart with Ancient Roots
This tart comes into fashion during the Easter period and is typically made by Neapolitan families on Holy Thursday.
Secret recipes passed down through generations consist of a shortcrust pastry filled with cream of wheat, custard, candied fruit, ricotta, eggs, milk, aromatics (orange, lemon, rose, vanilla), and liqueurs like limoncello or strega. The festive tart is traditionally topped with seven strips of shortcrust pastry forming multiple diamonds, which some claim celebrate the plan of Naples’ historic center: the three Decumani (main streets) and the four Cardini (cardinal points). Though now associated with Easter, the dish’s history may point to pagan mythology and the mermaid Partenope who founded Naples.
Where to Try: Pasticceria Moccia is the perfect place to indulge in this Easter treat.
Alt text: Pastiera napoletana, a traditional Neapolitan Easter tart, courtesy of Carraturo Vittorio 1955
19. Peperoncini Del Fiume: Sweet River Peppers
These long, thin, bright green peppers might be known as friggitelli in other regions, but in Naples, they’re called peperoncini del fiume (peppers of the river).
These peperoncini aren’t spicy; they’re a sweet addition to meat or pasta. They’re usually pan-fried and dressed simply with salt and oil, though they pair excellently with fresh cherry tomatoes. Puparunciell ‘e ciummo (in dialect) were once cultivated by monks on the banks of the Sarno river and now often grow wild along irrigation channels.
Where to Try: Any trattoria will likely offer these simple, flavorful peppers.
Alt text: A plate of Peperoncini del fiume, sweet river peppers, ready to be enjoyed
20. Gattò Di Patate: A Comforting Potato Casserole
A real staple of Neapolitan cuisine, this torta salata is a gooey comfort dish of potato, cheese, and cold cuts, wrapped in a flaky golden crust.
For the meat, prosciutto cotto, salami, and pancetta are all valid options; for the cheese, the main criteria is that it’s melty and stringy—typically mozzarella or provolone. Originally spelled gateau di patate, the Neapolitans spell it as it’s pronounced: gattò. It first made its way to the refined tables of the Kingdom of Sicily thanks to Queen Maria Carolina (who was also responsible for the sartù).
Where to Try: Trattoria da Ettore is the place to go for this comforting casserole.
21. Zucchine Alla Scapece: Vinegar-Marinated Zucchini
Scapece refers to vinegar-marinated concoctions, and the most famous version is zucchine alla scapece.
Courgettes are sliced into thin rounds, deep-fried, and soaked in a bath of garlicky vinegar with oil, mint, and salt. Served cold, it’s a refreshing, summery dish that works perfectly alongside fish or in an antipasto spread. Scapece originates from the Spanish word escabeche, inspired by the Arabs, who began preserving cooked meat, fish, and veggies in vinegar. During the 13th-century Spanish domination of southern Italy, they passed their traditions on to Campania.
Where to Try: Osteria della Mattonella offers a fantastic version of this marinated zucchini dish.
Alt text: Zucchine alla scapece, vinegar-marinated zucchini, courtesy of Osteria della Mattonella
22. Zeppole Di San Giuseppe: St. Joseph’s Day Treats
The dough for these festive zeppole is made of eggs, flour, butter, and water, a great neutral base for the thick crema pasticcera and amarena cherries they’re topped with.
Though these treats exist across Italy, in Naples, they’re synonymous with March 19th—the day of San Giuseppe and also Italy’s Father’s Day. Ippolito Cavalcanti writes of the delight in his 1837 cookbook, but it was popularized before by Pasquale Pintauro: he piped pastry dough into hot oil, fried it, stuffed it with cream, and topped it with an amarena cherry.
Where to Try: Pasticceria Santoro is the perfect place to try these festive pastries.
Alt text: A Zeppola, a festive pastry topped with cream and amarena cherry, courtesy of Carraturo Vittorio 1955
23. Puparuolo ‘Mbuttunato: Stuffed Bell Peppers
These stuffed peppers are served as a substantial contorno or, if really filled up, as a main course.
The dish was born out of cucina povera traditions when crafty women began using sweet bell peppers as containers for leftover ingredients—pasta, meat, vegetables, cheese, bread, rice, eggs. Typically made in the summer, when the peppers are sweetest, everyone uses their own combo of ingredients that likely changes depending on what’s left in the pantry.
Where to Try: Mimì alla Ferrovia is the place to sample these unique stuffed peppers.
Alt text: A colorful Puparuolo, a stuffed bell pepper dish, courtesy of Mimì alla Ferrovia
24. Struffoli: Honey-Drenched Christmas Delight
This typical Christmas sweet tastes as festive as it looks: little nuggets of dough are fried until crisp and drenched in honey, colored nonpareils, and sometimes almonds or candied fruit.
The balls are then fashioned into a large wreath or stacked high into a sticky mountain. Struffoli has become popular in Italian-American traditions and is eaten on New Year’s and/or Easter. Most pin struffoli‘s origin to 8th century BC, when Naples belonged to the Greeks.
Where to Try: Antica Pasticceria Bellavia is the place to find these festive treats.
Alt text: A mountain of Struffoli, a honey-drenched Christmas dessert from Naples
25. Polipetti Alla Luciana: Baby Octopus Stewed in Tomato Sauce
Polipetti or moscardini alla luciana is a luxurious secondi of baby octopus stewed in tomato sauce.
The tiny creatures become tender when submerged in the sauce, slow-cooked with garlic, chili, and sometimes olives and capers. The name “octopus luciana-style” points to Borgo Santa Lucia, one of the city’s oldest districts on the seafront near Castel Dell’Ovo.
Where to Try: La Locanda del Cerriglio offers a fantastic version of this seafood stew.
Alt text: Polipetti alla Luciana, baby octopus stewed in tomato sauce, courtesy of Le Zendraglie
26. ‘O Pere E ’O Musso: A Unique Offal Dish
Naples isn’t excluded from the string of offal dishes that characterize cucina povera traditions and street food across southern Italy.
The city’s most common version is ‘o pere e ‘o musso, often abbreviated as per’o musso: calf’s foot and pig’s snout boiled, drained, and seasoned with salt, lemon juice, olives, and lupins (a type of bean). You might also see other cuts of offal added to the dish depending on which butcher shop or restaurant sells it.
Where to Try: Check out seafront carts in Mergellina and Via della Pignasecca.
Alt text: ‘O PERE E ’O MUSSO and offal sold at a street food cart in Naples, a unique and traditional dish
27. Pizza Di Scarole: Escarole Pie
Though pizza di scarole is made of pizza dough, it’s nothing like its flat brothers, but instead a rustic pie with a top and bottom crust enclosing the escarole.
The chicory greens are sautéed first with oil, capers, olives, raisins, pine nuts, and sometimes anchovies,
