The Best Food from Naples, Italy (Ultimate Guide 2024)

Naples, Italy, known for inventing pizza, has delicious food. In this 2024 guide, find the best Neapolitan dishes, from street eats to fancy fare.

What foods is Naples famous for?

Naples is renowned for some killer food. You can't miss their Neapolitan pizza, especially the Margherita with tomatoes, mozzarella, and basil. They also do pasta right, like spaghetti alle vongole with clams, garlic, and white wine. The street food scene is buzzing with stuff like cuoppo, a mix of fried seafood, and frittata di maccheroni, a pasta and egg pie. For sweets, try sfogliatelle, a pastry filled with ricotta, or struffoli, honey-coated dough balls. Their coffee, usually a strong espresso, is top-notch.

A photograph of two beautifully presented dishes of spaghetti alla vongole, showcasing the vibrant and authentic flavors of foods from Naples, Italy. Each plate features perfectly cooked spaghetti adorned with tender clams, fresh parsley, and a light garlic white wine sauce, capturing the essence of Neapolitan cuisine. The rich textures and colors highlight the traditional culinary heritage, making it a mouth-watering depiction of classic Italian gastronomy.

Historical and Cultural Significance of These Foods

Neapolitan food ties deeply to the city's history. Pizza took off in Naples in the late 1700s. Margherita pizza was made to honor Queen Margherita. Simple ingredients like tomatoes and olive oil reflect the Mediterranean diet. Greek, Roman, and Spanish influences shaped it. The sea's bounty plays a big role too.

A photograph of a pastiera, a traditional Easter cake from Naples, Italy. This delectable dessert features a golden-brown crust filled with a creamy mixture of ricotta cheese, cooked wheat, and delicately scented with orange flower water. Symbolizing life and resurrection, the pastiera is an essential part of Neapolitan culinary tradition, especially during Easter celebrations. The image captures the cake's rich texture and inviting aroma, making it a perfect representation of authentic foods from Naples, Italy.

Examples of Traditional Dishes

Pizza Margherita: Made in 1889, topped with tomatoes, mozzarella, and basil. It shows off the Italian flag colors.

Parmigiana di Melanzane: Fried eggplant layered with tomato sauce and mozzarella. Baked until perfect.

Gnocchi alla Sorrentina: Soft potato gnocchi baked with tomato sauce and mozzarella, from Sorrento.

Impepata di Cozze: Mussels cooked with black pepper, garlic, and parsley. Best with crusty bread.

Cuoppo: A cone of deep-fried seafood. A street food must-have.

Frittata di Maccheroni: Pasta omelette with leftover spaghetti, eggs, and cheese. Neapolitans hate wasting food.

Pastiera: Easter cake with ricotta, wheat, and orange flower water. It symbolizes life and resurrection.

Babà: Yeast cake soaked in rum syrup. French roots but perfected in Naples.

A photograph of a sumptuous baked ziti dish, an Italian-American classic renowned for its comforting flavors. The image showcases layers of al dente ziti pasta mixed with rich tomato sauce, generously filled with melted mozzarella and ricotta cheese, and topped with a golden, bubbly layer of baked cheese. The hearty dish, often enjoyed at family gatherings, perfectly illustrates the essence of Italian-American cuisine. The photograph highlights the delicious textures and inviting aroma, making it an irresistible example of comfort foods from Naples, Italy.

Which pasta is from Napoli?

One of the quintessential pasta dishes from Naples (Napoli) is Pasta Napoletana, or Pasta Napoli. It's usually spaghetti, penne, or rigatoni with a simple tomato sauce. The sauce uses ripe tomatoes, garlic, onions, and fresh basil, plus extra virgin olive oil. Adding pasta water while simmering thickens the sauce nicely. This dish is all about fresh ingredients and bold flavors. Other popular Neapolitan pastas include spaghetti with clams and ziti with Genovese meat sauce.

Specific Types of Pasta Unique to Naples

Ziti and Zitoni
Ziti and zitoni are tubular pastas, perfect for baking and thick sauces. "Pasta alla Genovese," with its slow-cooked onion and beef sauce, is a classic. It's a staple at Sunday lunches in Naples.

Pasta Paccheri
Paccheri is a big, tube-shaped pasta, great with meat sauces or seafood. Paccheri al Ragù Napoletano" combines it with a rich meat sauce featuring San Marzano tomatoes. It's a must-try.

Caccavelle
Caccavelle is the world's largest pasta shell. These giants are stuffed with meat, ricotta, and mozzarella, then baked. Caccavelle alla Sorrentina" is a festive favorite with a tangy tomato sauce.

Popular Pasta Dishes and Their Ingredients

Spaghetti alla Puttanesca
This dish is a flavor bomb. Spaghetti mixed with tomatoes, olives, capers, anchovies, garlic, and chili peppers. It's quick, bold, and full of character.

Ragù Napoletano
Neapolitan ragù is all about big meat chunks: beef, veal, pork ribs, and sausages. Slow-cooked with onions, red wine, and San Marzano tomatoes, it’s rich and hearty. Perfect with ziti or paccheri.

Pasta alla Luciana
Named after Santa Lucia's fishermen, this dish features octopus in a tomato sauce with garlic, olives, and capers. The octopus is tender and flavorful.

Pasta e Fagioli con le Cozze
This comfort food mixes pasta, beans, and mussels. The mussels add a coastal twist to the traditional pasta e fagioli, making it a hearty and satisfying dish.

Frittatina di Pasta
A street food favorite, Frittatina di Pasta is like a pasta omelette. Leftover pasta is mixed with béchamel sauce, peas, ham, and cheese, then fried. It's a tasty example of Neapolitan ingenuity.

A close-up photograph of a freshly baked sourdough pizza Margherita, highlighting the delicious, crispy crust and airy texture that sourdough is known for. The pizza is topped with vibrant, fresh basil leaves, creamy mozzarella cheese, and a rich tomato sauce. This quintessential Italian dish, originating from Naples, Italy, exemplifies the simplicity and quality of Neapolitan foods. The image captures the mouth-watering appeal of the pizza, making it a perfect representation of traditional foods from Naples, Italy.

What is the significance of Naples in relation to Italian pizza?

Naples is the birthplace of pizza, especially Neapolitan pizza. It's known for its thin, chewy crust with simple toppings like tomato, mozzarella, and basil. This style started in the 18th century as cheap street food for the working class. Now, it's a global icon of Italian food. The city's pizzerias, some of the oldest, still make pizza the traditional way. UNESCO even recognized these methods as part of the world's cultural heritage.

History of Pizza in Naples

Naples, the pizza capital, has a rich history with this dish. It started in the 18th century as street food for the poor. These pizzas were basic flatbreads with garlic, lard, and salt. When tomatoes came from the Americas, initially thought to be poisonous, they changed everything. By the mid-1700s, pizza became a Neapolitan staple, especially for the working class. Antica Pizzeria Port'Alba, one of the first pizzerias, began as a street stand in 1738 and became a full pizzeria in 1830.

Evolution of Pizza-Making Techniques

Pizza-making in Naples has come a long way. Traditional Neapolitan pizza has strict rules. The dough is made from high-protein flour, water, salt, and yeast. It’s hand-kneaded and left to rise for at least six hours. Then, it’s cooked in a wood-fired oven at about 905°F for no more than 90 seconds. This technique creates a soft, tender crust with a charred edge. Key ingredients include San Marzano tomatoes and buffalo mozzarella from the Campania region.

Naples' Contribution to Global Pizza Culture

Naples has a huge impact on global pizza culture. In 1889, Raffaele Esposito created the Pizza Margherita to honor Queen Margherita of Savoy, using tomatoes, mozzarella, and basil to represent the Italian flag. This pizza became a global icon. Neapolitans took their pizza skills worldwide, especially to the U.S. By the early 20th century, pizzerias popped up in cities like New York, spreading pizza’s popularity. Today, Naples remains a top spot for pizza lovers. Hundreds of pizzerias follow traditional methods, and UNESCO recognizes Neapolitan pizza-making as a cultural heritage.

A photograph of trays filled with freshly made Mozzarella di Bufala, showcasing the glossy, white cheese balls that are a hallmark of Neapolitan cuisine. The image highlights the smooth texture and slightly elastic consistency of this traditional cheese, made from the rich milk of water buffalo. This classic Italian delicacy, often enjoyed in salads or on its own, epitomizes the authentic flavors of foods from Naples, Italy. The photograph captures the freshness and purity of the Mozzarella di Bufala, inviting viewers to appreciate its renowned quality and taste.

What can you eat in Naples besides pizza?

Naples has more to offer than just pizza. Try Spaghetti alle Vongole, a tasty pasta with clams, garlic, and olive oil. Seafood fans should check out Polpo alla Luciana, which is octopus stewed with tomatoes, capers, and olives. For street food, grab a Cuoppo, a cone of fried treats like calamari and shrimp. Frittata di Maccheroni uses leftover spaghetti, eggs, and cheese. Mozzarella di Bufala is amazing in a Caprese Salad with tomatoes and basil. Got a sweet tooth? Go for Sfogliatelle or Baba al Rum, a rum-soaked cake. And don’t skip the coffee scene, especially at Gran Caffè Gambrinus.

Where do locals eat in Naples, Italy?

In Naples, locals often dine at favorite spots for authentic Neapolitan food: Trattoria da Nennella, a loose, rambling affair in the Spanish Quarter, for Neapolitan food in all its generous glory (try pasta with potatoes and provolone), or the historic Pizzeria Trianon, a fine place for wood-fired pizzas, an alternative to the tourist-infested Da Michele.

The hallmark of Neapolitan cuisine is fresh seafood, available at Ristorante Il Garum in Piazza Monteoliveto. For late-night kebabs and locals head to Friggitoria Vomero in Vomero for street food (fried balls of rice known as arancini, potato croquettes, and so on). And for the ultimate in sweet indulgence, everyone heads to Pintauro, an older café that specializes in the sfogliatella, the iconic ricotta and pastry cake that originated in Naples.

Where can I find the best risotto dishes in Naples?

If you want the best risotto in Naples, Italy, check out these spots. Reginella in Posillipo has killer shrimp and asparagus risotto. Their lemon, rocket, and prawn risotto is also a must-try. Palazzo Petrucci, also in Posillipo, offers fancy risotto dishes by chef Lino Scarallo. For a classic vibe, Umberto in Chiaia serves up a mean seafood risotto with traditional Neapolitan dishes. All these places serve amazing food with great views.

What are some of the most famous restaurants in Naples and why are they worth visiting on vacation? What is their typical menu price range, etc.?

If you go to Naples in Italy, you have to go eat the real Neapolitan pizza at L’Antica Pizzeria da Michele. They’re one of the most famous in all of Italy. They only have two things on their menu – marinara, which is pizza with tomato and basil, and margherita, which is pizza with basil, tomato, and mozzarella. It’s a really convivial atmosphere. They have outdoor seating. And it’s a super cheap price – like €5 to €8.

What else? For a bit more of an upscale experience, you can go to Palazzo Petrucci. It’s fancy. You’ll see gourmet tasting menus with seven courses starting at €90. And their view overlooking the Gulf of Naples is beautiful. And for mid-range, I love Trattoria da Nennella. They have good vibes.