The Mozzarella in Carrozza one of the simplest and tastiest Italian snacks; worldwide popular, and with an interesting and smart history. Originally, the idea behind the Mozzarella in Carrozza has been prompted from the needs to reuse stale bead and old mozzarella. Nowadays, this appetizer is made with white bread slices, and mozzarella, and optionally other toppings like anchovies or ham. Here the recipe and the history! If you like this recipe, please click here, leave a comment and vote 5 stars! This simple action helps the growth of this blog and make me very happy ? CLICK ..read more

Zeppole are one of the most popular Italian sweet snacks: a delicious bite to taste walking around the downtown of Naples! This recipe is incredibly ancient and comes directly from the Roman Empire cuisine. Here the recipe and the history of these Italian doughnuts! If you like this recipe, please click here, leave a comment and vote 5 stars! This simple action helps the growth of this blog and make me very happy ? ORIGIN OF ZEPPOLE (GRAFFE) The tradition of fritters in Italy comes from the Roman Empire times: during the Liberalia festivity, the people had been celebrating the Anci ..read more

Chicken Scarpariello is a super tasty recipe, very popular in the United States and a pillar of Italian American cuisine. Do you know the Italian origin of the Scarpariello sauce? Here is the whole story and the evolution of a dish loved so much from Italy to America! INGREDIENTS: 8 Chicken pieces skin and bone-in ( what you prefer among thighs, drumstick, breast, wings) 4 pork ribs 1 cup all-purpose flour 3.5 cups (800 g) tomato puree 1 clove of garlic, minced  1 yellow or white onion 2 green chili peppers (optional) 1 tbsp Parmigiano Reggiano 1 ..read more

Gnocchi alla Sorrentina is a top-rated Italian recipe and probably the most famous gnocchi recipe worldwide. The origin of this recipe is ancient and comes from the 16th Century. The gnocchi are tossed with the same Ingredients as Pizza Margherita and often baked to obtain a crisp and tasty crust: delicious! INGREDIENTS: 28 oz ( 800g) Potato Gnocchi (here is my recipe) 28 oz (800 g) Tomato puree 7 oz (200 g) Fresh Mozzarella 10 Basil Leaves 1 clove of garlic 2 tbsp extra virgin olive oil ½ cup (50 g) Grated Parmigiano Reggiano 5 tbsp table salt to tast ..read more

Eggs in Purgatory, called in Italian "Uova in Purgatorio", is a simple and tasty recipe originally from Naples and then popular into several Italian regions. The eggs are poached into a simple tomato, garlic, and basil sauce until the whites are well done and the yolks are still creamy: delicious! INGREDIENTS 4 eggs 28 oz crushed tomatoes (800 g)½ yellow onion 2 cloves garlic 4 leaves basil 3 tbsp extra-virgin olive oil 1 tbsp Parmigiano Reggiano, grated (alternatively, Pecorino or Provolone) to taste table salt If you like this recipe, please cl ..read more

Acqua Pazza is a classic Italian recipe, healthy and tasty! This cooking method is originating of Southern-Italy and commonly attributed to the Neapolitan cuisine. The traditional recipe wants the fish cooked whole with simple ingredients, whereas the contemporary way prefers to stew fillets of fish along with a delicious fish stock prepared with the bones and the head of the fish. Here both recipes and the origin of Acqua Pazza! If you like this recipe, please click here, leave a comment and vote 5 stars! This simple action helps the growth of this blog and make me very happy ? CL ..read more

Calamarata is one of the most loved Neapolitan shapes of pasta. These big Maccheroni are often paired with fish and seafood, and particularly with squids and tomatoes sauce that take its name from the pasta. Here the classic recipe of Neapolitan Calamarata! If you like this recipe, please click here, leave a comment and vote 5 stars! This simple action helps the growth of this blog and make me very happy ? CALAMARATA PASTA The Calamarata is a traditional shape of pasta, typical of the Neapolitan cuisine. Along with Paccheri, this kind of pasta is for real pasta lovers! The thicknes ..read more

Zucchine alla Scapece derives from one of the most ancient food preservation techniques: the Escabeche. This delicious side dish is a classic of the Neapolitan cuisine. The zucchini are previously fried, then marinated into a mixture of garlic, vinegar, and fresh mint. Here the recipe and the history! If you like this recipe, please click here, leave a comment and vote 5 stars! This simple action helps the growth of this blog and make me very happy ? CLICK HERE TO GO DIRECTLY TO THE RECIPE ORIGIN OF SCAPECE The Italian Scapece derives from one of the oldest food preservation techn ..read more

Pasta Fazool (called in Naples Pasta e Fasul) is a pillar of the Neapolitan cuisine. This recipe, created to feed the poorest part of the population, is incredibly rich in flavors and history: Its origin is ancient and comes from the Roman Empire, then modified during the centuries with new ingredients imported from Asia and Americas . In Naples, every family has its own recipe, with some changes, and the differences can cause some disputes.! Here the history of Neapolitan Pasta e Fasul, and two different versions: one with Cannellini Beans and fresh tomatoes, another one with brown ..read more