Neapolitan cuisine is often considered the "soul" of Italian gastronomy. It is a cuisine of contrasts, combining simple "poor" ingredients (cucina povera) with the refined traditions of the royal courts. Based on fresh, local products from the volcanic soil of Vesuvius and the Tyrrhenian Sea, it is a celebration of flavor and tradition.

The Flavors of Naples: More Than Just Pizza

While Naples is undeniably the birthplace of pizza, its culinary identity is far more diverse. The secret to Neapolitan food lies in the quality of its raw materials. The region is famous for its San Marzano tomatoes, grown in the fertile volcanic soil, and Mozzarella di Bufala Campana, a creamy buffalo milk cheese that has protected geographical status.

The most iconic dish is, of course, the Pizza Margherita. Legend has it that it was created in 1889 to honor Queen Margherita of Savoy, with its ingredients representing the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil). However, street food is equally important. You cannot walk through the historic center without seeing locals eating Pizza a Portafoglio (folded like a wallet) or Cuoppo, a paper cone filled with deep-fried treats like small fish, calamari, or crocchè (potato croquettes).

Naples also excels in pasta and pastries. Pasta alla Genovese, a rich sauce made by slow-cooking onions and meat for hours, is a beloved Sunday staple. For dessert, the city offers the Sfogliatella, a shell-shaped pastry with many thin layers, and the Babà, a mushroom-shaped cake soaked in citrusy rum syrup. Finally, a meal in Naples always ends with a Caffè Espresso, served incredibly hot and strong, often accompanied by a glass of water to cleanse the palate.