5 Dishes to Try on Your Trip to Naples

Naples is revered as the undisputed birthplace of contemporary pizza, a dish that has captivated palates worldwide. Pizza in Naples represents the province’s flavorful history and deep ties to local ingredients cultivated from its fertile land and enhanced by volcanic soil and abundant Mediterranean sunlight. Every ingredient plays a crucial role in this culinary masterpiece, reflecting the connection between people, their land, and their culinary heritage.

While flatbreads and bread covered with various toppings date back to ancient Sardinia and even sixth-century Greeks, "pizza as we know it" is famously attributed to a restaurant owner in 1889. This particular creation was designed to honor Queen Margherita of Savoy during her visit to Naples, using the patriotic colors of tomato, mozzarella, and basil to symbolize the newly unified Italian flag. This blend of simple, high-quality ingredients, cooked rapidly in an intensely hot wood-fired oven, became the standard for Pizza Napoletana, defining its authentic and beloved character and establishing Naples as the true home of this culinary phenomenon.

When indulging in Neapolitan Pizza, you can expect:

• Thin, Pliable Crust: Soft and chewy, with a distinct airy, puffed edge
• Simple, Fresh Toppings: Minimalist approach focusing on quality San Marzano tomatoes, fresh mozzarella di bufala, and basil
• Wood-Fired Perfection: Cooked quickly at very high temperatures, resulting in slight charring and unique flavor
• A Protected Culinary Art: Recognized by UNESCO and subject to strict traditional preparation rules
• Unforgettable Flavor: A harmonious balance of sweet, savory, and tangy notes

To experience the authentic taste of the original, visit:

• Via dei Tribunali
• Any pizzeria with "Vera Pizza Napoletana" certification
• Pizzerias recognized by the Associazione Verace Pizza Napoletana

Mozzarella di Bufala Campana DOP is a soft, luscious culinary treasure, celebrated for a texture that ranges from incredibly creamy and smooth to wonderfully springy, offering a delightful bite. Its distinctively floral and mildly sour flavor stems directly from the rich, nutrient-dense milk of the Agerola cow, coupled with its uniquely fresh aroma.

The esteemed Mozzarella di Bufala Campana is guarded under the European regulations of the Denominazione di Origine Protetta (DOP) certification. This designation ensures it is authentically cultivated and produced exclusively around Naples and the wider Campania region, guaranteeing its quality, traditional methods, and geographical authenticity. The cheese is incredibly versatile and widely used in myriad Neapolitan and Italian dishes. Its rich, milky taste elevates any recipe it graces, making it an indispensable part of the Neapolitan culinary landscape.

When savoring Mozzarella di Bufala Campana DOP, you can expect:

• Creamy to Springy Texture: A delightful mouthfeel that varies from soft to slightly elastic
• Floral, Mildly Sour Flavor: Distinctive notes from the Agerola cow's milk
• Fresh, Milky Aroma: A clean scent that indicates its high quality and freshness
• DOP Certified Quality: Assurance of authentic origin and traditional production methods
• Versatile Culinary Use: Perfect in salads, pasta, calzones, or enjoyed on its own

To enjoy the freshest and most authentic mozzarella, seek out:

• Dairies in Campania, especially Agerola
• Traditional food shops
• Restaurants that highlight DOP ingredients

Provolone del Monaco DOP is a semi-hard cow’s milk cheese, revered for its firm yet surprisingly grainy texture, which offers a unique mouthfeel. The flavor is diverse, ranging from a delicate, buttery mildness in its younger forms to a pronouncedly sharp and spicy character as it ages. It can also possess a sweet and tangy taste, all highly dependent upon its meticulous maturing process. This complexity makes it a fascinating cheese to explore, offering different sensory experiences with each stage of its development.

Like other prized Italian products, Provolone del Monaco is bestowed with the prestigious Denominazione di Origine Protetta (DOP) status, ensurinig the quality and heritage of the cheese, which has been consistently produced around the Naples province since the 18th century. The DOP status safeguards its authentic production methods and geographical origin, allowing you to sample a piece of the rich history and the deep-rooted culture surrounding this extraordinary cheese.

When tasting Provolone del Monaco DOP, anticipate:

• Semi-Hard, Grainy Texture: Providing a firm yet yielding bite
• Varied Flavor Profile: From buttery and mild to sharp, spicy, or sweet and tangy depending on age
• Traditional Production: Reflecting centuries-old cheesemaking techniques
• DOP Certified Excellence: Guaranteeing authenticity and high-quality standards
• Cultural Significance: A cheese deeply tied to the history and traditions of the Naples province

To sample this unique cheese, look for:

• Specialty cheese shops
• Local markets like Mercato di Porta Nolana
• Restaurants highlighting regional Campania products

Samurchio is a cured meat originating from the Naples province. It boasts a history that dates back more than 200 years, stemming from a heritage of ancient festival cuisine. It initially emerged during periods of economic instability, when resourceful producers ingeniously utilized their available resources, making the most of every part of the animal. They achieved this by cooking various cuts of cow and pig, masterfully blending them with aromatic spices like fiery chili peppers and pungent black pepper to mask any potentially unpleasant flavors, transforming them into something delicious.

What makes Samurchio particularly distinctive in its preparation is the crucial "sifting process" added to the recipe. This innovative step minimized the historical need to include coagulating or preserved blood into the casing, leading to a softer, more refined, and ultimately more enticing flavor and texture. This evolution in its creation speaks to the ingenuity of Neapolitan culinary traditions and highlights a commitment to developing palatable and enduring cured meats even in challenging times.

When trying Samurchio, you can expect:

• Rich, Savory Flavor: A hearty cured meat with a complex profile from spices
• Unique Texture: Softer and more enticing than many other traditional cured meats
• Historical Significance: A dish born from ingenuity during periods of economic challenge
• Spice Infusion: Flavored distinctly with chili and black pepper
• Authentic Neapolitan Tradition: A rare taste of an ancient local delicacy

To find this historic cured meat, seek out:

• Traditional delis and butchers
• Local markets specializing in cured meats
• Restaurants showcasing ancient Neapolitan recipes

Neapolitan Ragù is a beloved culinary institution, a profound expression of Neapolitan home cooking and a true labor of love. This hearty and flavorful sauce is made by combining different cuts of meat, typically low cuts of beef and pork, in a single pot and simmering them for hours in a rich, deeply concentrated tomato sauce. The legend of this iconic sauce dates back as far as the 14th century. However, tomatoes, a staple of modern ragù, were not introduced into the dish until after the 16th century, when this "New World" produce arrived in Italy and revolutionized its cuisine.

Neapolitan ragù is characterized by its heavy, meaty consistency, making it the perfect robust sauce to generously top seasoned pasta, transforming a simple meal into a fulfilling feast. The preparation is a ritual: it generally cooks for at least six hours, often even longer, in a traditional copper pan, meticulously stirred with a wooden spoon to prevent sticking and to ensure even cooking and flavor development. This slow, patient simmering allows the meats to become incredibly tender and their flavors to meld profoundly with the tomato base, creating a sauce of unparalleled depth and richness.

When trying Neapolitan ragù, you can expect:

• Rich, Meaty Flavor: Deeply savory from slow-cooked beef and pork
• Thick, Velvety Texture: A hearty sauce that clings beautifully to pasta
• Profound Depth: Flavors developed over hours of simmering in a copper pot
• Traditional Preparation: Often stirred with a wooden spoon for authenticity
• Sunday Feast Staple: A dish synonymous with family gatherings and celebratory meals

For an authentic taste of this slow-cooked masterpiece, look for:

• Traditional Neapolitan trattorias, especially on Sundays
• Restaurants specializing in traditional cuisine
• Cooking classes focused on Neapolitan classics

Naples is renowned for a food culture that celebrates its cuisine as an overall experience, where every dish is a narrative woven with ancient heritage and bold, unforgettable flavors. The natural volcanic soils of the region, combined with the abundance of the Tyrrhenian Sea, intrinsically support the cultivation of delicious ingredients.

Find inspiration for your culinary adventure in Naples by exploring our comprehensive Italy food and wine travel guide. This resource offers expert insights into the region's gastronomic treasures and guides you to the most authentic experiences. Alternatively, you can explore our curated custom Italy food and wine tours, designed to perfectly match your preferences and allow you to start planning your dream trip to this wonderful culinary capital.