Author(s): Arturo Iengo
Always in the shadow of Vesuvius, Naples is a vibrant, lively, passionate city with food to match. Naples is the home of the wood-fired pizza from its simplest version - the Margherita - to more contemporary interpretations with rocket and seafood. Here also are marvellous vegetable dishes, all kinds of pasta and desserts to die for.The cuisine makes maximum use of fruit and vegetables grown on the rich volcanic soil, moistened with mono-cultivar olive oils and enriched up with creamy buffalo mozzarella. Cucina Napoletana contains a selection of the best classic and innovative recipes with additional features on key ingredients, describing where they are grown and their importance in the Neapolitan cuisine.Taste the delights of hot chocolate from the Piazza dei Martiri, journey up into the hills to sample the wines and fine foods at Mustilli or explore the exquisite olive oils from the Torre Cangiani overlooking the bay of Sorrento. The recipes are as simply stunning as the city itself.
Arturo Iengo is an experienced chef and restaurateur who has lived and worked in Naples since 1975. Passionate about the area and the food that it is famous for, he has worked for a number of hotels and restaurants, including currently, the Ristorante Pascalucci in Benevento. He is a professional sommelier. He also teaches culinary masterclasses at hotel management schools in Campania.