How much it actually had to do, at least originally, with the city to which the name connects it, is unclear. Certainly, the "Genovese" is one of the

The tradition of simplicity. All you need is half a kilo of gnocchi, a fresh pureed tomato sauce, a good bit of basil, fiordilatte and grated Parmesan, to have fun

The totem dish of the city is prepared with beef or pork meat, onions, tomato purée, lard, extra virgin olive oil, red wine, garlic, salt and pepper, using a

Water and flour, the simplest dough. The ancient Greeks already made strips of pasta that they called lagaron.

Clean the fish eviscerating it and removing the scales. In a pan, prepare a base of unpeeled garlic, oil and chilli.

The chunks of rabbit together with a whole head of garlic are browned in the sartana, the traditional bronze sauce pan.

Initially, the months without a “R” in the name, according to tradition, were those to be preferred to best enjoy the mussels.

A real ritual is linked to the preparation of one of the tastiest dishes of the history of food of the recent centuries: bread with tomato.

Take half a kilo of cherry tomatoes, wash them and cut them in halves or into slices.

A fish recipe from the Irpinia peasant cuisine, a dish of the tradition frequented especially when important holidays of the year approach.

We start from the peppers, which are the small, round, sweet and fleshy papaccelle, typical local production.

Soak the beans, and if possible, from one of the excellent varieties grown in Campania Felix, in lukewarm water 24 hours before cooking them.

They are the plate of celebration and hospitality. Inevitable on the tables of Capri, according to family recipes that have been handed down over time, with small variations that enhance the