Tastes of NAPLES
Simply grilled vegetables, milky white balls of buffalo mozzarella, spaghetti with tomato sauce, pasta e fagioli (pasta with beans), clams with linguine, melanzane alla parmigiana, torta di ricotta, babà al rhum (just one in a long list of pastries), pizza, dark black espresso, and a bewildering array of ice creams. Nowhere sums up the essence of Italian cooking better than Naples.
The markets of Campania are envied the whole world over: crates stacked high with San Marzano tomatoes, fat purple aubergines, huge rounds of caciocavallo, provola and pecorino cheeses, olives, peaches, lemons the size of grapefruits – not to mention the seafood stall buckling under the weight of the day’s catch.
Once you have eaten a pizza in Naples you will never look by the waters of Santa Lucia harbour is an experience that can never be replicated. Neapolitan food soaks up not only the most delicious flavours of nature’s bounty, but also the fever, passion, joy and excitement of a people who, under the shadow of a volcano, know how to live for the moment.
