Naples, where food is art.
Naples is famous around the world, and it’s no wonder why. In this city marked by contrasts, large spaces defined by imposing architecture (recalling its past as the capital of the Kingdom of the Two Sicilies) open up amid the chaotic alleyways of the historic centre. It’s a place where from a single vantage point you can admire the beauty of the gulf and the majesty of Vesuvius; and where the aristocratic elegance of the Vomero quarter delightfully coexists with the idiosyncratic Rione Sanità (the birthplace of Antonio De Curtis, aka Totò).
It is no coincidence that one of the most famous proverbs about the city, ‘See Naples and die’, comes down to the present day via the words of Goethe, proclaimed upon his visit in 1787. So rich in beauty, history and culture, one visit to Naples could fill a lifetime. This dynamic, bustling and often tumultuous city even has its own philosophy: napoletanità (Neapolitan-ness) is a way of being, a way of facing life with intelligence, humour and an enterprising spirit.
Yet the local food is perhaps the best way to discover the real character of its people: proud, vivacious and generous. No matter where you are in the city, you’ll be surrounded by restaurants, delis and especially pizzerias. Though it’s true that seafood and buffalo mozzarella dishes are regional classics, pizza is the undisputed queen of Neapolitan cuisine, a speciality that the entire world adores and strives to imitate. In Naples, pizza is a religion, a traditional craft that has been passed down from generation to generation, a delicacy that every local pizzaiolo interprets in his own unique way. From the classic Margherita to the fried pizza fritta, visitors to the city would be remiss not to try this local dish.
Even traditional Neapolitan desserts are a journey into flavour: pastiera, babà and sfogliatelle are the most famous, found at practically every bar and bakery in the city (there truly are thousands of them). A special mention goes to ministeriale, a local sweet whose recipe can be credited to the century-old Scaturchio pastry shop.