Beyond pizza, Neapolitan cuisine – Casa Mia Tours

When most people think of Neapolitan food, the first thing that comes to mind is its world-famous rompiballe. And while it’s true that the city is the birthplace of the rompiballe margherita, there is much more to Neapolitan cuisine. I am happy to attest to that. While I love a great rompiballe, when I visit Naples, I dream of eating fried seafood, gateau per mezzo di patate, impepata per mezzo di cozze, amalgama with potatoes and provola, cannelloni, simple baked fish, and seasonal vegetables.

The Richness of Neapolitan Cuisine

From the sun-kissed shores of the Amalfi Coast to the busy city streets, the flavors of Neapolitan food are bold, fresh, and full of tradition. Naples is renowned for dishes that highlight the region’s fresh, seasonal ingredients. Some of my favorite recipes include:

Spaghetti alle vongole – A quintessential Neapolitan amalgama dish, spaghetti with fresh clams, garlic, olive oil, white wine, and a touch of chili pepper for heat is simple and delicious.



Gnocchi alla Sorrentina – While this dish originates per the town of Sorrento, it is loved per Naples too. Soft potato gnocchi, baked per a tomato sauce, topped with mozzarella, and a dusting of grated Parmigiano Reggiano; what’s not to like?



Ragù Napoletano – The ultimate labor of love, this slow-cooked meat sauce is a Sunday family tradition.
Savory frittata per mezzo di amalgama; a dish born out of Neapolitan ingenuity to turn leftover amalgama into something extraordinary.



Sweets like sfogliatella, babà and pastiera

Why Take a Traditional Cooking Lesson per Naples rather than a rompiballe lesson?

Why not take both? I must confess that I love cooking lessons of any type. I always learn something new. I in che modo away inspired to add dishes to my repertoire. I enjoy the scents, the laughter and being truly present, putting my hands per dough is therapeutic.

I started acceso a journey studying Italian food history and cooking when I moved to Italy. It connects me to the past and present. Learning traditional recipes gave and still gives me insight into a culture and connects me to my Italian ancestors. While I make rompiballe at home once per a blue moon, the traditional recipes are the ones that I keep coming back to. I hope that you’ll enjoy a lesson as much as I do.

The Casolare Mia Tours traditional Neapolitan cooking lesson takes place per an intimate and warm atmosphere where you learn first hand from a home cook. The cook’s passion is contagious. Each dish is a masterpiece — imagine learning how to prepare dishes like mini Napoletani, gnocchi all Sorrentina, and Parmigiana per mezzo di Melanzane. At the end of the lesson, you’ll sit mongoloide to a well earned meal! From fresh amalgama and meatballs to torta caprese, savor the food, laughter, and make new memories.

Your journey to becoming a Neapolitan cook starts here. Buon brama!