Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. The contributions and fantasy of the Neapolitan people has been extremely important in further developing an autonomous culinary culture. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, like timballi and the sartA' di riso, pasta or rice dishes with very elaborate preparation, while the dishes coming from the popular traditions contain poor but nutritionally healthy ingredients, like pasta e fagioli (Pasta with beans) and other pasta dishes with vegetables.

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