L'Italo-Americano

THURSDAY, JUNE 13, 2024 www.italoamericano.org 24 L'Italo-Americano B eautiful Naples h a s r e c e n t l y r e c e i v e d y e t a n o t h e r a c c o - l a d e : i t ' s b e e n chosen by readers and writers o f t h e f a m o u s t r a v e l a n d tourism magazine Time Out as the place with the best food in the world. This type of list is not unusual in this day and age, especially when considering the exponential g r o w t h o f f o o d t o u r i s m around the world, Belpaese included: in 2023, 58% of people who traveled to Italy also did it with food in mind. T h e r e c e n t r e c o g n i t i o n highlights the city's culinary excellence, deeply rooted in its rich history and cultural traditions, but also says a lot about what travelers, espe- cially B r i t s a n d A m e r i - c a n s , l o o k f o r w h e n t h e y think of good food: fresh, tasty, rich in flavor but sim- ple in ingredients, and, why not, also cheap and great to eat on the go. From iconic pizzas to delectable pastries, all the way to some of the best street food in the world a n d m o u t h w a t e r i n g m e a t d i s h e s , N a p l e s o f f e r s a diverse and flavorful culinary landscape that is truly able to attract food lovers from all over the globe. S p e a k i n g o f N a p l e s , o f course, we must begin with her, the Queen of all Italian food, the p i z z a N a p o l e - tana: with its soft, chewy crust, tangy tomato sauce, fresh mozzarella, and basil leaves, we are talking about a culinary masterpiece. The history of the dish dates back to the 19th century, more specifically 1889, when the f i r s t Q u e e n o f I t a l y , Margherita di Savoia, vis- ited the land of Parthenope f o r t h e f i r s t t i m e . I t s k e y ingredients mirrored the col- ors of the Italian flag, but were also among the most c o m m o n a n d p o p u l a r i n N a p l e s b a c k t h e n — a n d today. The city is, of course, home to some of the oldest and most famous pizzerias, such as L'Antica Pizzeria da Michele and Sorbillo, where the traditional methods of pizza making are preserved and celebrated. But perhaps you can't beat the experience of having a Margherita pizza o n t h e g o , f o l d e d i n h a l f , bought from one of the many street vendors you can find around town. Naples' proximity to the sea also heavily influenced its cuisine, particularly its pasta. Spaghetti alle von- gole, a simple yet delicious dish of spaghetti with clams, garlic, and white wine, is a staple in Neapolitan cuisine: o r i g i n a t e d i n t h e c o a s t a l areas of Naples, it reflects the city's reliance on fresh, local seafood. Another favorite pasta dish is pasta e fagi- oli, a hearty bean and pasta soup traditionally associated with the rural areas around the city. Today, restaurants like Trattoria da Nennella a n d O s t e r i a L a C h i t a r r a offer authentic experiences of these cult dishes. I f y o u h a v e m o r e o f a s w e e t t o o t h , d o n ' t f r e t , because Naples has a lot for you, too. The sfogliatella, with its crispy, layered shell and rich ricotta filling, dates back to the 17th century and was created by nuns in the convent of Santa Rosa in the town of Conca dei Marini. Over three centuries later, sfogliatella remains one of Naples' favorite desserts and a perfect accompaniment to a nice shot of espresso. The babà, a rum-soaked sponge c a k e , w a s i n t r o d u c e d t o Naples in the 18th century by French chefs, and it quickly became a favorite among the Neapolitans, who adapted it to their taste, adding custard, fruits, and cream to it. Pastry shops like Scaturchio and Pintauro are known for their skillful preparation of these sweets. While pizza, pasta, and sweet treats may be Naples' c u l i n a r y h i g h l i g h t s f o r tourists, other traditional dishes like parmigiana di m e l a n z a n e ( e g g p l a n t Parmesan), ragù Napole- tano (a slow-cooked meat sauce), and mozzarella di bufala (buffalo mozzarella) are equally important in local cuisine. We are all familiar with parmigiana di melan- zane, made with layers of eggplant, tomato sauce, and cheese, then baked to perfec- tion. Ragù Napoletano, a dish that requires several hours of slow cooking, has been a Sunday tradition for many Neapolitan families since the 19th century, while mozzarella di bufala, pro- d u c e d i n t h e C a m p a n i a r e g i o n , i s p r i z e d f o r i t s creamy texture and unique flavor and remains one of the symbols of both the region and of its cuisine. Street food is an integral part of Neapolitan culture and plays an important role in the daily lives of tourists and Neapolitans alike: it is a convenient meal option for workers and students, a sta- ple at social gatherings, and a highlight of local festivals. N a p l e s l o v e s a r a n c i n i , deep-fried rice balls stuffed with ragù, cheese, or peas, which have their roots in S i c i l y b u t a r e b e l o v e d i n Naples as well. Crocchè, potato croquettes filled with cheese, and sometimes ham, are another favorite. But per- h a p s i t d o e s n ' t g e t m o r e "Neapolitan street food" than the cuoppo, a paper cone f i l l e d w i t h f r i e d s e a f o o d . Without a doubt, the best street food can be found in local markets and streets like S p a c c a n a p o l i a n d V i a Toledo, lined as they are with vendors selling freshly prepared snacks. The senso- ry feast of sights, smells, and s o u n d s y o u c a n e n j o y i n these parts of town is out of this world! If eating on the go is your thing, the Pignasec- ca market is particularly f a m o u s f o r i t s v a r i e t y o f street food options, making it a m u s t - v i s i t f o r a n y f o o d enthusiast. While food is at the heart of this article, we should also mention the other beauties Naples offers her visitors, because good grub is key, but beauty and history can't be overlooked. From her hun- dreds of churches, all the way t o t h e e l e g a n c e o f P i a z z a Plebiscito and the wealth of history and archeological knowledge of the National A r c h a e o l o g i c a l M u s e u m , Naples is a real treasure to be experienced, savored, and enjoyed, just like her food. FRANCESCA BEZZONE Naples: a gourmet paradise celebrated by global travelers ALL AROUND ITALY TRAVEL TIPS DESTINATIONS ACTIVITIES Naples' iconic "cuoppo" (Photo: Dariya Maximova/Dreamstime) and, bottom left, some more of the city's glorious street food (Valerio Rosati/Dreamstime)

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