Browsing by Category: Naples & Campania

In honor of the upcoming Easter holiday and one of my favorite cities, I present an alliteratively titled blog post about pastiera napoletana. This classic Napolitan Easter pie is made with ricotta, cooked grain, orange-flower water, vanilla, (more…)

I love the texture ofpasta di gragnano. The surface of these lasagne is rough like sandpaper due to its having been extruded through rough bronze forms.

Today, the premier issue of Southern Flourish Magazine, a digital publication all about life and culture in the American South, went live. When the editor asked me to contribute a piece about the Italian south, I naturally wrote about eating (more…)

What is better than pizza? Fried pizza. In Naples, you can grab one of these portable personal pies from the frigitorie (fried food stalls) around town. Via Pignasecca and Via dei Tribunali are two famous destinations for such treats. I Decumani (more…)

Polpette, fist-sized meatballs, make a delicious Saturday lunch. At Donna Teresa in Naples, they are fried in a pan of oil and served with contorni (vegetable side dishes), but at my house, they were cooked in tomato sauce and served over (more…)