Let two Neapolitans tell you: ok to stock up on pizza, sfogliatelle and bab\u00e0 but that’s not enough. You have to taste other typical dishes of Naples that you will not find anywhere else in Italy. Read the whole post, find out what to eat in Naples, then look for the most typical trattorias in the city and taste everything!<\/p>
The Genovese sauce<\/p>
It is a typical Neapolitan first course but many think it is Ligurian. The Genoese sauce accompanies in the tradition only one true pasta format: the ziti It is prepared with a lot of onion and beef.<\/p>
Friarielli<\/p>
for me they are one of the sacred foods to eat in Naples! You will not find them easily in the rest of Italy: some think it is broccoli and other turnip greens. Well no: the friarielli are more bitter and have a completely different flavor. The friarielli are strictly combined with sausages!<\/p>
Zuppa Forte (strong soup)<\/p>
The strong soup is a strong, consistent and very tasty soup that is made with the entrails of pork, tomato, and lots of chilli! Only for brave palates!<\/p>
Tripe<\/p>
Not the usual tripe! The Neapolitan one consists of 3 pieces in particular: o’per<\/em>, o muss<\/em>‘and the cientpell’.<\/em> We advise you to eat it raw and seasoned with lemon juice. This is how tripe is eaten in Naples!<\/p> Esacrole pizza<\/p> Surely you will eat at will of pizza but choose to also taste a typical traditional pizza: the pizza with escarole that you will probably find more in a bakery than in a pizzeria<\/p> Scagliuozzoli<\/p> Another typical thing to eat in Naples that is prepared with an ingredient that is not at all Neapolitan: polenta. Scagliuozzoli are breaded and fried triangles of polenta that you can taste in a rotisserie or pizzeria.<\/p> Pasta and potatoes with provolone or pasta and beans with mussels<\/p> Two first courses to eat in Naples, both caloric and very seasoned for which the fundamental ingredient is: mixed pasta! You can taste the pasta and potatoes with the most famous povola in Naples at the Da Nennella<\/a><\/em> restaurant.<\/p> Casatiello<\/p> You will probably find it more around Easter or even at Christmas. Do not confuse it with tortano !!! The casatiello is an explosion of salami and pepper and the dough includes abundant use of lard, in Naples called Sugna<\/em>!<\/p> Octopus broth<\/p> It is written Octopus broth but it is read in Neapolitan Bror ‘e Purp’.<\/em> this soup is an institution, a traditional dish to eat in Naples to make sure you really experience the city. What to know about this broth: Obviously do not give up on pizza but try it in one of the historic pizzerias of Naples we are talking about in this article.<\/p>
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