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Naples At Table Cooking In Campania: Unveiling the Culinary Treasures of Southern Italy

Jese Leos
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Traditional Neapolitan Pizza Being Prepared In A Wood Fired Oven Naples At Table: Cooking In Campania

When it comes to Italian cuisine, Naples is often considered the unrivaled king. The vibrant city of Naples, located in the southern region of Campania, has a culinary tradition that is rich in history and flavor. From hearty pasta dishes to mouthwatering pizzas, Naples at table offers an unforgettable dining experience that showcases the authentic tastes of Campania.

The Art of Pizza Making

Let's start with Naples' famous invention, the pizza. Known for its perfectly thin crust and incredible toppings, Neapolitan pizza has gained legendary status worldwide. The secret lies in the meticulously sourced ingredients, care in dough preparation, and the use of a wood-fired oven.

Naples at Table: Cooking in Campania
by Arthur Schwartz (Kindle Edition)

4.5 out of 5

Language : English
File size : 3009 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
Print length : 627 pages

Traditional Neapolitan Pizza Ready To Be Devoured Naples At Table: Cooking In Campania

As you walk through the streets of Naples, the aroma of freshly baked pizza wafts through the air, enticing locals and visitors alike. Each pizzeria claims to have the most authentic recipe, but no matter where you decide to indulge, you’ll be guaranteed a slice of pure gastronomic bliss.

Pasta Perfection

No visit to Naples would be complete without savoring their exceptional pasta dishes. From classics like spaghetti alle vongole (spaghetti with clams) to the hearty lasagna, pasta is elevated to a whole new level in this culinary paradise. The local chefs combine simple yet high-quality ingredients, resulting in dishes bursting with flavor.

A Plate Of Spaghetti Alle Vongole Naples At Table: Cooking In Campania

One of the standout pasta dishes in Naples is the rich and indulgent spaghetti carbonara. Made with just a handful of ingredients – egg yolks, pecorino cheese, guanciale, and black pepper – this dish is a true testament to the wonders of simplicity. The silky sauce, coating the perfectly cooked pasta, will leave you craving for more.

Seafood Galore

Given Naples’ coastal location, it is no surprise that seafood plays a significant role in its culinary scene. Freshly caught fish and seafood are celebrated through a wide range of dishes that showcase the region's natural resources. From grilled octopus to seafood risotto, the options are endless.

Grilled Octopus Dish With Lemon And Herbs Naples At Table: Cooking In Campania

A popular seafood dish that finds its roots in Naples is the iconic dish of spaghetti alle vongole. This dish combines perfectly al dente spaghetti with tender clams in a fragrant sauce made from olive oil, garlic, white wine, and parsley. It's a true taste of the Mediterranean.

Sweet Treats

No culinary journey through Naples would be complete without indulging in some traditional sweets and pastries. Italy is renowned for its desserts, and Naples is no exception. Delicacies like zeppole, sfogliatelle, and babà have become synonymous with Neapolitan cuisine.

Sfogliatelle, A Traditional Pastry From Naples Naples At Table: Cooking In Campania

Sfogliatella, a flaky pastry filled with creamy ricotta cheese, candied fruit, and a touch of cinnamon, is a crowd favorite. The layers of thin and crisp pastry create a texture that perfectly complements the sweet and indulgent filling. Each bite is a celebration of Naples' sweet heritage.

Discovering Naples At Table

Naples at table is more than just a meal – it's an experience that brings together history, tradition, and unparalleled flavors. The dishes found in Naples and the Campania region showcase the love and passion the locals have for their culinary heritage.

A Traditional Italian Trattoria In Naples Naples At Table: Cooking In Campania

So, next time you find yourself in Naples, make sure to explore the local cuisine and dive into the culinary wonders that await you. Whether you're savoring a slice of authentic Neapolitan pizza or indulging in a plate of seafood pasta, Naples at table will leave you with a deep appreciation for the culinary treasures of Campania.

Keywords: Naples at table, cooking in Campania, Neapolitan pizza, pasta dishes, seafood, traditional sweets, Naples cuisine, Campania, dining experience

Naples at Table: Cooking in Campania
by Arthur Schwartz (Kindle Edition)

4.5 out of 5

Language : English
File size : 3009 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
Print length : 627 pages

Arthur Schwartz, popular radio host, cookbook author, and veteran restaurant critic, invites you to join him as he celebrates the food and people of Naples and Campania. Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia—and, of course, Naples itself, Italy's third largest and most exuberant city—Campania is the cradle of Italian-American cuisine.

In Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world—its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts—and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease.

Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds.

This is the Italian food the world knows best, at its best—bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren—and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be—from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites.

Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes—delizie or delights—are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore."

A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.

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