These restaurants serve the best ragú sauce In Naples and we discovered the secret ingredient that makes it so good.
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This winter salad with roasted cauliflower, peppers and black olives is a twist on the traditional insalata di rinforzo from Naples.
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Get new inspiration for Feast of the Seven Fishes including baccalá from Naples, pasta con ceci with bottarga from the Cilento coast and black squid ink pasta with sea urchin from Arthur Avenue.
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When I arrived at Borgo La Pietraia, my cousins set a plate of handmade cavatelli and zucchini flowers before me and poured a glass of Falanghina wine.
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Neapolitans take frittata di spaghetti to the beach, an easy, satisfying finger food. Italian-Americans refer to this simple mixture of leftover pasta and eggs as "spaghetti pie."
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Read an excerpt from Domenica Marchetti's latest cookbook about discovering Italy's very best buffalo mozzarella at Tenuta Vannulo on the Cilento coast.
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Scialatielli are a chewy handcut pasta from Amalfi. Get the recipe as well as the perfect wine pairing from Campania.
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Gattò, from the French word gâteau, derives from the French period in Naples when this rich potato and cheese cake would be prepared for the aristocracy by their butler, a monzù or monsieur.
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On March 6th we hosted a "Ferrante Feast" to celebrate the Elena Ferrante novels known as the Neapolitan quartet. Here is the full menu of classic Neapolitan dishes that we enjoyed.
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Philadelphia pastry chef Angela Ranalli tells us why it takes two people to make sfogliatelle, how blood pudding helped her locate her Neapolitan ancestry and why painting with wine helps the creative juices flow.
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Cappellacci dei Briganti are a unique pasta that are shaped to look like the hats worn by 19th century guerrilla fighters called brigands. Get Chef Joe Cicala's recipe "brigands hats" or try them at his Philadelphia restaurant Brigantessa.
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If you want recipes for the food we enjoy on our Feast on History tours, look no further than Arthur Schwartz's "Southern Italian Table." Many of them were honed at the cooking classes Schwartz led at Baronessa Cecilia Baratta Bellelli's farms.
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Sfogliatelle are a specialty of Naples, but the true Santa Rosa version, with a dollop of cream and a black cherry, can be found at Andrea Pansa Pasticceria in Amalfi.
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Fritto misto is a fried mix of whatever is local or in season. In Naples, a typical pizzeria fritto misto includes zuccchini, eggplant, potato croquettes and balls of pizza dough.
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Cookbook author Domenica Marchetti tells us how her years as a reporter influenced her cookbooks, how a medieval monk brought saffron to the Abruzzo and why her mother's pasta dough recipe is the very best.
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