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Neapolitan sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta. In Naples , Neapolitan sauce is simply referred to as salsa , which literally translates to 'sauce'.
Neapolitan ragù, known in Italian as ragù napoletano or ragù alla napoletana (Italian: [raˈɡu alla napoleˈtaːna]), is a meat-based sauce associated with the city of Naples. [1] [2] It is made from two main parts: meat, and tomato sauce to which a few seasonings are added. Two distinctive features are the type of meat and how it is used ...
Various recipes in Italian cookbooks dating back to the 19th century describe pasta sauces very similar to a modern puttanesca under different names. One of the earliest dates from 1844, when Ippolito Cavalcanti, in his Cucina teorico-pratica, included a recipe from popular Neapolitan cuisine, calling it vermicelli all'oglio con olive capperi ed alici salse. [7]
Giorgio Sommer (1834–1914), "Napoli – Fabbrica di maccheroni". Hand-colored photo. Catalog number: 6204. There is a great variety of Neapolitan pastas.Pasta was not invented in Naples, but one of the best grades available is found quite close by, in Gragnano, and in Torre Annunziata, a few kilometers from the capital.
In Italian cuisine, ragù (Italian:, from French ragoût) is a meat sauce that is commonly served with pasta. [1] An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. [2] The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta.
Neapolitan sauce, a basic tomato-based sauce derived from Italian cuisine; Neapolitan wafer, an Austrian wafer and chocolate-cream sandwich biscuit; Neapolitans (chocolate), individually wrapped square/rectangular pieces of chocolate
Pope Francis used a highly derogatory term towards the LGBT community as he reiterated in a closed-door meeting with Italian bishops that gay people should not be allowed to become priests ...
Neapolitan pizza (Italian: pizza napoletana; Neapolitan: pizza napulitana) is the version of the round pizza typically prepared in the Italian city of Naples and characterised by a soft, thin dough with high edges. [1]