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Neapolitan (autonym: ('o n)napulitano [ (o n)napuliˈtɑːnə]; Italian: napoletano) is a Romance language of the Italo-Romance group spoken in Naples and most of continental Southern Italy. It is named after the Kingdom of Naples, which once covered most of the area, and the city of Naples was its capital. On 14 October 2008, a law by the ...
Struffoli. Struffoli (Italian: [ˈstruffoli]; Neapolitan: struffule, Neapolitan: [ˈstrufːulə]), also known as Honey Balls, is a Neapolitan dish made of deep fried balls of sweet dough. The dough is used in many Italian sweet treats such as chiacchiere. For struffoli, the dough is formed in to balls about the size of marbles.
Spaghetti alla puttanesca. Spaghetti alla puttanesca (Italian: [spaˈɡetti alla puttaˈneska]) is a pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil and salt. [1][2]
None. Barese dialect (natively dialètte barése; Italian: dialetto barese) is an Italoromance dialect belonging to the southern intermediate group, spoken in the Apulia and Basilicata regions of Italy. Considered to be a variant of Naples dialect. Influences include Messapian, Oscan, Greek, Old French, Franco-Provençal and Spanish, creating ...
the provola affumicata, a fior di latte with scent of oak wood smoke, light brown on the exterior, more yellowish inside. the bocconcini del cardinale, or burrielli, small mozzarellas, preserved in clay pots, flooded into cream or milk. the scamorze, white or smoked.
Funiculì, Funiculà. " Funiculì, Funiculà " (IPA: [funikuˈli (f)funikuˈla]) is a Neapolitan song composed in 1880 by Luigi Denza to lyrics by Peppino Turco. It was written to commemorate the opening of the first funicular railway on Mount Vesuvius. It was presented by Turco and Denza at the Piedigrotta festival the same year.
v. t. e. Neapolitan pizza (Italian: pizza napoletana; Neapolitan: pizza napulitana) is a style of pizza made with tomatoes and mozzarella cheese. [1] The tomatoes must be either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius.
Neapolitan ice cream was the first ice cream recipe to combine three flavors. [3] The first recorded recipe was created by head chef of the royal Prussian household Louis Ferdinand Jungius in 1839, who dedicated the recipe to the nobleman, Fürst Pückler. [4] The German name for Neapolitan ice cream is Fürst-Pückler-Eis.