Naples in the NY Times!!!Seth Kugel's Naples: Must-Sees and See-What-Happens with a very nice shout out to Napoli Unplugged too!
Category Archives: Cooking with Giuseppe
The Neapolitan Chicken Soup for the Soul, Minestra Maritata or A’ Menesta Maretata. Made for Easter, Christmas and New Years, tradition said it was originally served on Santo Stefano (December 26th) to “clean out the pipes” if you will from the overindulgence of the holidays. Continue reading
Whether it’s that I have no Neapolitan cooking blood running through my veins or Giuseppe snuck in some secret ingredient or process in when I wasn’t looking. Or maybe it was just that he got Massimo to cut up the tomatoes, but his Spaghetti alle Vongole rocks. In fact, it is probably the best I’ve ever tasted. Continue reading
A cold salad made of boiled cauliflower, it is adorned with red and green peppers and green and black olives like ornaments on a snow covered Christmas tree. Continue reading
Bake it, fry it, steam it, or serve it alla Napoletana, with a sauce of tomatoes, olives and capers. Whichever method you choose, Baccalà makes for one delicious dish. Continue reading
The Neapolitan Christmas Eve dinner, Cena della Vigilia di Natale is serious business. It calls for a lot of love, a bit of patience and nerves of steel. And in this case, the hands of not one, but two Topo brothers. Giuseppe and his big bro Massimo. Continue reading