Naples cuisine: how to cook like a local

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Neopolitan cuisine

Naples is home to one of the most authentic and dynamic food scenes in the world, a place where tradition and innovation come together to create an unforgettable food experience. Known as the birthplace of pizza, the city has built a global reputation around its iconic margherita and marinara, yet its cooking extends far beyond its legendary dough. Naples is a city where food is culture, history and identity, deeply woven into daily life. Neapolitan cuisine lies in its simplicity and the use of high-quality, locally sourced ingredients. From the San Marzano tomatoes grown in the volcanic soil of Mount Vesuvius to the fresh seafood caught daily along the Bay of Naples, every dish tells a story of tradition and craftsmanship.

Street food plays a major role in the city’s food culture through beloved specialities like sfogliatella, cuoppo di fritti, frittatina di pasta and panino con la parmigiana. Meanwhile, historic trattorias and family-run osterias serve timeless dishes such as pasta alla Genovese, ragù napoletano and impepata di cozze, keeping centuries-old recipes alive. Beyond tradition, Naples is also embracing modern cooking, with young chefs and contemporary restaurants reinterpreting classic flavours with a creative twist. Whether you’re enjoying a slice of pizza in a bustling alley, sipping espresso at a historic café or enjoying fine dining with a view of the Gulf, the Neapolitan food scene is a true celebration of passion, craftsmanship and a love for good food.