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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.
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Naples (/ ˈ n eɪ p əl z / NAY-pəlz; Italian: Napoli ⓘ; Neapolitan: Napule [ˈnɑːpələ]) [a] is the regional capital of Campania and the third-largest city of Italy, [3] after Rome and Milan, with a population of 909,048 within the city's administrative limits as of 2022. [4]
Although in the strictest tradition of Neapolitan cuisine there are only two variations (pizza Margherita and pizza marinara), a great number of Neapolitan pizza varieties exist, defined by the choice of toppings. Variations: Pizza Margherita, pizza marinara
The term mustacciuoli derives from the Latin mustaceus and is prey to various paretimologies.Some say it derives from the Latin mustum, linked to the use of must in some ancient recipes as a sweetener., [4] others from mustax, which is a type of laurel.
In Latin American countries, the plato nacional [353] is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in ...
Genovese sauce, known in Italian as sugo alla genovese or "la Genovese", is a slow-cooked onion and meat sauce associated with the city of Naples.It is typically served with ziti, rigatoni or paccheri pasta and sprinkled with grated cheese.
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.