Regional cuisine

What to eat in Naples

11 typical dishes of Naples with cultural context, origin story and verified restaurants.

Regional cuisine

Rum babà is a small golden treasure of leavened dough, cylindrical in shape with a glossy syrup-coated surface. With…

The Neapolitan cuoppo is a cone-shaped paper parcel filled with golden, fragrant fried bites, served piping hot and…

Pasta frittatina is a small golden bomb: a crisp disk of fried breadcrumbs that encloses a creamy heart of short pasta…

Peppered mussels is an essential and intensely aromatic dish: a cascade of glossy black mussels just opened in the…

Genovese Pasta features long broken ziti wrapped in a dense, amber-colored sauce born from the slow melding of onions…

Pasta and Potatoes with Provola is a creamy, comforting Neapolitan first course in which short pasta and potatoes…

Pastiera Napoletana is a golden, fragrant cake enclosed in a shortcrust pastry shell woven in a lattice pattern.…

Pizza Marinara features a thin, well-aerated disk of dough with slightly puffed edges and golden spots from the…

A round of soft dough, lightly charred at the edges, with a tall, airy crust that encloses a red heart of tomato…

Neapolitan ragù is a dark, dense, velvety sauce born from long hours of slow cooking, during which large cuts of meat…

Sartù di riso is a sumptuous baked rice timbale, unmolded in the shape of a compact golden dome that encloses a rich…

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