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Arancini - Rice Balls!
That quintessential dish, known to many as "brashul" is a crowd pleaser no matter how you say it.
Frittata di Maccheroni or Pasta Frittata is an ingenius way to use leftovers.
The Parthenopean gastronomy as anybody knows is famous because of some typical dishes that are definitely worth a taste, at least once in your life.
While wedding soup is known to Italian-Americans, it might not have the connotation they think it has.
The name of this delicious Neapolitan dessert derives from the “monachine” (little nuns) of the convento Trentatre, in Via Pisanelli, Naples.
Don't know what to do with that leftover bread that's starting to get stale?
This is a nice summer-time Neapolitan dish, done in the time it takes to cook the pasta so it won't heat up the kitchen too much on hot days!
Traditionally attributed to Neapolitan origins, this dish is also found around Campania and Lazio regions.
This is a meat sauce, and one with a colorful history, or maybe better to say, legend, attacted to it.
A traditional recipe of the Salerno area.
While it's commonly said that northern Italians are rice-eaters while southern Italians are "macaroni-eaters", the tables get turned a bit with this Neapolitan dish.
Born, as many other desserts of the Neapolitan tradition, thanks to the patient work of the nuns of St Rosa’s Monastery in Conca dei Marini.
Spaghetti with clams is a Neapolitan classic.
A no-nonsense dish to make, it comes out tasty every time.
From simple ingredients come a delectable meal.
Don't let the name fool you; this is actually a Neapolitan recipe though its origins are unclear.
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