EATING IN THE CITY: TRADITIONAL FOODS AND LOCAL SPECIALTIES
Pizza is one of the most typical Neapolitan dishes, and the most well known in Italy and around the world. The name pizza referred to sweet cakes up until the 1800s. In more recent times it acquired its current meaning. Pizza can be eaten in restaurants and pizzerias, or they can be ordered for take-away in the distinctive miniature version folded into quarters, the so-called “wrap”. The most famous pizzas are the Margherita and fried pizza (with various fillings).
Pizzelle, cuoppo, and “pasta cresciuta” (fried dough balls) are part of the culture of southern Italy. You can enjoy them in restaurants, while you’re waiting for your pizza, or take away (street food).
Tripe eaten as street food at special ‘tripperia’ kiosks during the daytime.
The Sfogliatella or Aragostina (little lobster) is a traditional pastry from Campania. It is available in two variants: riccia, prepared with puff pastry, and frolla, prepared with shortcrust pastry.
Babà or babbà is a traditional oven-baked Neapolitan pastry made with sweet yeast dough. Babà was originally a Polish dessert. The diameter can vary from 5-7 cm to 35-40 cm. It is possible to find it cut in half and filled with chocolate or cream filling. Baba in a Vesuvius shape is an innovation of the traditional round shape.
Neapolitan drink LIMONCELLO
Limoncello is a sweet liqueur and is appreciated throughout the world. Limoncello is a liqueur of ancient origins, with home-made preparation, and simple ingredients: water, alcohol, sugar and lemon peel. The lemons used for preparing Limoncello must come from the Sorrento coast, a wonderful area also because of its yellow citrus fruits. The poet Torquato Tasso, born in Sorrento, declaimed the virtues of these precious and fragrant yellow fruits: “With eternal flowers, the fruit of this plant last forever for while one blossoms, another matures”.
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