Typical dish of Naples
Pasta and Potatoes with Provola
Pasta and Potatoes with Provola is a creamy, comforting Neapolitan first course in which short pasta and potatoes blend into a thick, almost velvety consistency. Its color is golden and rustic, dotted with the red of tomato and the intense aroma of smoked provola cheese. When it reaches the table, the provola stretches into soft, irresistible strands. It’s a warm, comforting dish, perfect for a hearty lunch or a family dinner.
Season: Autunno-Inverno€6–10
Why it matters
It is one of the symbols of Neapolitan home cooking, born from the art of turning simple ingredients into pure deliciousness. It represents the tradition of humble dishes that become rich in flavor thanks to technique and popular creativity. For many Neapolitans, it tastes like childhood and family tables.
Origin story
Its origins date back to the popular cuisine of Naples between the 18th and 19th centuries, when pasta was often mixed with vegetables and tubers to make meals more nourishing and economical. Over time, the 'azzeccata' version became widespread—meaning creamy and compact—made by cooking pasta and potatoes together. The addition of smoked provola, typical of Campania, made the dish even more distinctive and indulgent.
Typical ingredients
pasta mistapatateprovola affumicatapomodorini o concentrato di pomodorosedanocarotacipollaparmigiano o pecorinoolio extravergine d'oliva
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