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Tomatoes entered the Neapolitan cuisine during the 18th century. The industry of preserving tomatoes originated in 19th-century Naples, resulting in the export to all parts of the world of the famous pelati (peeled tomatoes) and the concentrato (tomato paste). There are traditionally several ways of preparing home-made tomato preserves, either ...
Since Naples was the capital of the Kingdom of Two Sicilies, 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).
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Naples, Campania: Main ingredients: Although in the strictest tradition of Neapolitan cuisine there are only two variations (pizza Margherita and pizza marinara), a great number of Neapolitan pizza varieties exist, defined by the choice of toppings. Variations: Pizza Margherita, pizza marinara
' True Neapolitan Pizza Association ') is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza. [42] In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish, [ 43 ] [ 44 ] and in 2017 the art of its ...
Neapolitan ragù, one of the two most famous varieties of meat sauces and a speciality of Naples; Neapolitan sauce, a basic tomato-based sauce derived from Italian cuisine; Neapolitan wafer, an Austrian wafer and chocolate-cream sandwich biscuit; Neapolitans (chocolate), individually wrapped square/rectangular pieces of chocolate
Italian cuisine relies heavily on traditional products; the country has a large number of traditional specialities protected under EU law. [20] Italy is the world's largest producer of wine , as well as the country with the widest variety of indigenous grapevine varieties in the world.
1989 commemorative plaque in Naples marking the 100th anniversary celebration of the creation of pizza Margherita. Pizza Margherita or Margherita pizza [1] is a typical Neapolitan pizza, roundish in shape with a raised edge (the cornicione) and garnished with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, and extra virgin olive oil.