Neapolitan cuisine

Neapolitan cuisine has influences that date back to the Greco-Roman period. Over the following centuries, the cuisine developed as different cultures controlled Naples and its kingdoms, such as those of Aragon and France.

Because Naples was the capital of the Kingdom of Naples, its cuisine drew substantially from the cuisine of the entire Campania region, leading to the cuisine including both dishes based on rural ingredients (pasta, vegetables, cheese) and seafood (fish, crustaceans, mollusks). Many recipes are influenced by the local aristocratic cuisine, such as timballo and the sartù di riso, pasta or rice dishes with elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritious ingredients, such as pasta e fagioli (pasta and beans) and other pasta dishes with vegetables.

Dishes originating from Neapolitan cuisine, particularly pasta and pizza, are among the best known foods in Italian cuisine worldwide, disseminated via migration. Citing this influence, food writer Waverley Root wrote in the late 60s that "what the world knows as “Italian” cooking originated in [Naples]."

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