Tag: Naples

Because Naples is the city where you eat best ever – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

We from Campania have always been convinced that Naples is the most beautiful city in the world and the one where you eat the best in the world, as the Romans probably are from Rome, the people from Bari are from Bari and so on. For us, Naples is almost a synonym of Campania, a way of saying – and of saying – many things: a condensation of our way of life, our culture and therefore also our cuisine because it is the place where it was born with the monsù and remains the place where you can taste every variation of it.

If this preference for our capital perhaps also depends on that pinch of culinary presumption that distinguishes all of us Italians, there is no doubt that among the most cosmopolitan cities of our country Naples has no rivals – or in any case few (certainly Palermo) – when you are hungry, you want good things, but not to spend a fortune. That’s why when Time OutBritish travel and lifestyle magazine, crowned Naples as the city with the best food in the world, we were pleased but not at all surprised.

Because Naples is the city where you eat best in the world

If Naples is first in this ranking which includes 20 cities in the world, which has been bouncing around on social message boards for a few days, in fact, it is neither just for its recipes nor for its trendy venues: essentially it is first because if you’re hungry in Naples you can always find something tasty and comforting to eat at a popular price. As my English colleagues have rightly written, “to really get to know a city you need to eat its food”and the food of a city is not that of starred restaurants, but of authentic recipes.

What to eat in Naples and where

In how many other cities are there dozens of kiosks on the sea to take a lemonade made with those large, sweet lemons, a sandwich or fried fish for a few euros? In how many other cities do you simultaneously find takeaways in every corner with steaming mozzarella in carrozza or pasta omelettes that in a few bites and a few coins fill your belly and make you happy? Where do you eat pasta with onions as good as Genoese? Not to mention the pastries: the craffe (that’s what we call them) which are a journey as soon as they’re made, Sfogliatelle, Baba, Cassate, Rococo?

When it came to choosing the unmissable dish, Time Out obviously chose the most famous: la Pizza margherita. He considered it – rightly – an emblematic dish, also of the way of eating in Naples, given that Pizza was born as a popular dish to feed people on the street with little. And basically it’s still like this because the wallet pizza in Naples is still around one euro.

«Neapolitan cuisine celebrates diversity, simplicity and the union between land, sea and history states the Neapolitan writer Gabriela Proietti interviewed by Time Out. «This rich culture of food can be found everywhere in the city: in the hot dishes of Genoese pasta and Neapolitan ragù, in the full morning sugar of the ricotta puff pastry or the babà al rum, on a walk in the sixteenth-century Pignasecca Market”, the writer continues.

Other places to discover Naples? Even Time Out has noticed that the heart of Neapolitan food is now moving to Spanish Quarters. To begin with, there are two recommended addresses: «For the city’s signature dish, pizza margherita, go to Santa Maradona, where owner Andrea Viviani honors Naples’ most precious assets: pizza, football and Diego Armando Maradonto. And for classic Neapolitan cuisine with a creative bistro twist, visit CU.QU. / neighborhood cuisine”. And the other cities? Here is the complete Time Out ranking.

The ranking of the cities where you eat best in the world according to Time Out

  1. Naples
  2. Johannesburg
  3. File
  4. Ho Chi Minh City
  5. Beijing
  6. Bangkok
  7. Kuala Lumpur
  8. Mumbai
  9. Dubai
  10. Portland, OR
  11. Liverpool
  12. Medellin
  13. Seville
  14. Port
  15. Marrakesh
  16. Lyon
  17. Sydney
  18. Montreal
  19. Osaka
  20. Copenhagen

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enjoy the charm of the Neapolitan culinary tradition – Italian cuisine reinvented by Gordon Ramsay

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This is a recipe that will make you travel back in time, reliving the culinary traditions of times gone by. The Neapolitan philosophist it is a dish steeped in history and culture, an authentic delicacy that has been handed down for generations in the Neapolitan culinary tradition. In this guide, we will explore the secret of this together a poor dish but rich in flavors and aromasa true culinary legacy that will win you over from the first bite.

Casatiello: grandmother’s recipe that you never forget – Italian cuisine reinvented by Gordon Ramsay

The casatiello it’s a rustic cake typical of Campania which is generally prepared during the Easter period along with other typical local recipes. Let’s discover the tradition and recipe of casatiello together.

Difference between Casatiello and Tortano

Many confuse casatiello with torteno even though they are not exactly the same thing because in the two recipes eggs are used differently. In fact, in the casatiello there are eggs they are a decoration and are positioned whole and raw on the surface of the cake, closed inside a cross of dough. In Tortano, however, they are used boiled, cut into small pieces and added to the dough.

typical neapolitan casatiello with salami and cheeseenzodebernardo

The tradition of the casatiello

This rustic stuffed with many delicacies is served as breakfast or snack during the Easter holidays. It is especially perfect for packed lunch on Easter Monday when you usually organize trips out of town. He’s getting ready the Friday preceding the Sunday of Easter because it must rise throughout the night and then be cooked on Saturday morning. It generally has the shape of one donutbut some prepare it in the shape of a cake.

Classic and revisited filling

The classic filling is based on salami Napoli type and mixed cheeses, but if you want you can also dare with something more. In some recipes, for example, you will find sausages and rapinis, and other typical ingredients of Campania cuisine. Do you want to dare? Try our contemporary Casatiello recipe.

Casatiello recipe


  • 1 kg of 0 flour
  • 2 sticks of brewer’s yeast
  • 100 g of lard
  • 400 g of mixed cheeses
  • 400 g Napoli type salami
  • 4 eggs
  • Salt and Pepper To Taste


  1. Melt first two sticks of brewer’s yeast in a glass of warm water.
  2. Then arrange in a fountain 1 kg of flour on a pastry board and place the dissolved yeast in the centre, 100 g of lard, a pinch of salt and pepper and warm water just enough to create a smooth and homogeneous dough. Knead the dough for about ten minutes in a planetary mixer or by hand, beating it vigorously on the pastry board. Then leave it rise for two hours inside a lightly oiled container and covered with a cloth.
  3. Meanwhile, cut into cubes 400 g of mixed cheeses such as spicy provolone, parmesan, emmental and fontina and 400 g of Napoli type salami.
  4. Add a pinch of salt and pepper and fill the dough with these ingredients once it has been rolled out with a rolling pin. At this point you can follow two paths: either work the dough again and mix it with cheeses and cured meats, or you can roll the mass on the filling creating a long roll and placing it inside a donut mold greased with lard and lightly floured.
  5. Then place them on the surface of the donut eggs well washed and dried and close them with dough crosses.
  6. Let everything rise for another hour and then cook at 180° for an hour until the surface is golden and the casatiello comes away from the edges of the mould. Serve it warm, but it is also delicious cold.

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