Ristorante Cucina Tipica Napoletana - Piazza Garibaldi - IsaporiDiParthenope
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Neapolitan Restaurant

All dishes in the kitchen of “I Sapori di Parthenope” are prepared following the tradition of true Neapolitan cuisine. Each dish has its origin and its history and we want to tell you a few

mezzanielli-lardiati-cucina-tradizionale-napoletana

Lardian Mezzanielli

 

The Mezzaniellis are a type of long and thick pasta commonly used in Neapolitan cuisine and particularly suitable with condiments based on sauce.

The origin of this dish dates back to the 1700s: it was a peasant dish, prepared especially in the coldest periods of the year; while the richest could enjoy a nice pork dish, the Neapolitan people used to take the waste of the pig: it was customary, in fact, to put the lard in salt to keep it for as long as possible and then cook it if necessary.

Today there are many versions of this typical Neapolitan dish: there are those who accompany lard with cherry tomatoes and pecorino, those who use garlic instead of onion, those who prefer basil with parsley and those who cook it without addition.
We follow the tradition of typical Neapolitan cuisine, we always use top quality lard, San marzano Tomatoes and EVO Oil to cooking the Mezzanielli Lardiati with top quality ingredients: after having cut the tomatoes and lard, we heat the oil in a pan and add chilli and garlic.

When the garlic is golden, let the lard melt in the pan and then add the tomatoes, in the meantime prepare the pasta. Then we mix the Mezzanielli with the contents of the pan and the dish is ready to be served.

Neapolitan Cod

 

The cod is a humble fish, always present in many popular kitchens. Original of the seas of Norway, thanks to the salting process it is perfectly preserved for a long time, which is why it has arrived in places that are also very distant from those of origin; It was finally “adopted” by the Neapolitan cuisine, becoming part of the best Neapolitan traditional dishes.

The first import of cod in Naples occurs during the Spanish domination and became a primary food in the period of the Counter-Reformation, when the church imposed the prohibition to eat meat on certain established days. To respond to the high demand for fish that occurred as a result, this dish began to be consumed, very satiating, economic and easy to preserve.

With an intense and exquisite taste, the cod perfectly accompanies different types of preparations and side dishes. The Neapolitan cod, a unique dish of our typical cuisine, is certainly the most famous: following the recipe, in our kitchen the cod, after being soaked and carefully dried, is cut into pieces and fried.

Meanwhile fry sauté tomatoes, olives (strictly black) and capers in a pan. After 15 minutes add the cod to the freshly prepared sauce, with oregano and oil, to finish cooking. The result is a tasty dish that brings to the table all the flavor of traditional Neapolitan cuisine.

baccala-alla-napoletana-cucina-tipica
baccala-alla-napoletana-cucina-tipica

Neapolitan Cod

 

The cod is a humble fish, always present in many popular kitchens. Original of the seas of Norway, thanks to the salting process it is perfectly preserved for a long time, which is why it has arrived in places that are also very distant from those of origin; It was finally “adopted” by the Neapolitan cuisine, becoming part of the best Neapolitan traditional dishes.

The first import of cod in Naples occurs during the Spanish domination and became a primary food in the period of the Counter-Reformation, when the church imposed the prohibition to eat meat on certain established days. To respond to the high demand for fish that occurred as a result, this dish began to be consumed, very satiating, economic and easy to preserve.

With an intense and exquisite taste, the cod perfectly accompanies different types of preparations and side dishes. The Neapolitan cod, a unique dish of our typical cuisine, is certainly the most famous: following the recipe, in our kitchen the cod, after being soaked and carefully dried, is cut into pieces and fried.

Meanwhile fry sauté tomatoes, olives (strictly black) and capers in a pan. After 15 minutes add the cod to the freshly prepared sauce, with oregano and oil, to finish cooking. The result is a tasty dish that brings to the table all the flavor of traditional Neapolitan cuisine.

friarielli-in-padella-cucina-napoletana

Friarielli

 

Speaking of typical Neapolitan cuisine we cannot fail to mention our inevitable friarielli. Not to be confused with Frigitelli (which are a type of peppers), friarielli are the newly developed inflorescences of turnip greens.

The story of how the friarielli have become part of the Neapolitan cuisine is once again thanks to the ingenuity of the Neapolitan people in transforming food waste into a new dish with a unique taste: At the beginning of the modern age it was in vogue among noble families to request the services of cooks of French origin, who often used the turnip among the ingredients of their dishes.

The summit, which the French never cooked because it was considered inedible, was thrown away and often recovered outside their kitchens by women of poor families, looking for anything that could feed their families. They discovered that the pan fried turnip top with lard (another very poor ingredient) acquired a completely different flavor, absolutely delicious.

Friarielli are the perfect side dish: sauté in olive oil with garlic, salt and chilli, they go perfectly with both fish and meat, especially with sausages.
Friarielli whit Sausages is one of the most tasty combinations in traditional Neapolitan cuisine: it is obtained by first frying garlic and chilli in a pan and then adding the friarielli and then wine in a pan.

When the wine has evaporated, they should be cooked for another 10 minutes. In the meantime, in another pan, the sausages should be browned in olive oil to be cooked a little longer together with the broccoli before serving.