Neapolitan Cuisine: Classics and Recipes for Oven and Stovetop

Neapolitan cuisine — centred on Naples, the city at the foot of Mount Vesuvius — has shaped Italian cooking like few other regions: few ingredients, bold flavour and artisanal care. This selection of Neapolitan classics can be reproduced at home — in a pizza oven, a wood-fired oven or simply in a home oven and on the stovetop.

Note: Baking times and temperatures depend on oven model, preheating time and any accessories used (e.g. pizza stone or baking steel). Monitor doneness and adjust times as required.

Pizza Margherita

An icon of Naples: tomato, mozzarella, basil — often that is all you need. The dough benefits from time and rest.

Ingredients

• 500 g flour (Type 00)
• 325 ml lukewarm water
• 1 tsp salt
• 2 g fresh yeast
• 400 g peeled tomatoes (San Marzano)
• 300 g Mozzarella di Bufala
• Fresh basil leaves
• Extra virgin olive oil

Preparation

1. Dissolve the yeast in the lukewarm water. Mix flour and salt, add the yeast water and knead to a smooth dough. Cover and let rest for about 8 hours.
2. Divide the dough into four portions and shape into balls. Cover and rest for another 2 hours.
3. On a floured surface, gently stretch each dough ball by hand (or roll thinly) and place on a baking tray lined with parchment paper.
4. Crush the peeled tomatoes and spread over the dough, season lightly with salt and drizzle with a little olive oil.
5. Slice the mozzarella and distribute evenly.
6. In a preheated home oven at about 250 °C bake for 10–15 minutes, until the crust is browned and the cheese has melted.
7. Garnish with fresh basil and serve immediately.

Baking tips for the pizza oven

• Thoroughly preheat the pizza stone. The more top heat there is, the faster the crust will brown.
• Before loading, tap off any excess flour from the dough.
• Rotate the pizza regularly while baking so it colours evenly.

Spaghetti alle Vongole

A coastal classic: clams, garlic, olive oil, parsley and a splash of white wine — little else is needed.

Ingredients

• 400 g spaghetti
• 1 kg clams (vongole)
• 3 garlic cloves, chopped
• 1 bunch fresh parsley, chopped
• 150 ml white wine
• 4 tbsp olive oil
• Salt and pepper
• Chilli flakes (optional)

Preparation

1. Thoroughly wash and clean the clams. Discard any open shells that do not close when tapped.
2. Heat the olive oil in a large pan and briefly sweat the garlic.
3. Add the clams and the white wine, cover and cook over high heat until the clams open (about 5 minutes). Discard any clams that remain closed.
4. Cook the spaghetti in plenty of salted water until al dente.
5. Drain the pasta, add to the pan with the clams and toss. Season with salt, pepper and optional chilli flakes.
6. Sprinkle with parsley and serve immediately.

Parmigiana di Melanzane

A hearty layered dish of aubergines, tomato sauce, mozzarella and Parmesan — also ideal as an oven dish in the outdoor kitchen.

Ingredients

• 2 large aubergines
• 500 ml tomato sauce
• 2 garlic cloves, chopped
• 300 g mozzarella, sliced
• 100 g grated Parmesan
• Fresh basil leaves
• Olive oil
• Salt and pepper

Preparation

1. Cut the aubergines into slices about 1 cm thick, salt them and let sit for 30 minutes. Rinse and pat dry.
2. Fry the slices in olive oil until golden brown and drain on kitchen paper.
3. Sweat the garlic in a little olive oil, add the tomato sauce and simmer for about 10 minutes. Season with salt and pepper.
4. Spread a thin layer of sauce in a baking dish. Layer aubergines, sauce, mozzarella, Parmesan and basil alternately. Finish with sauce and cheese.
5. In a preheated oven at about 180 °C bake for around 30 minutes, until the cheese is melted and lightly browned. Let rest briefly before serving.

Tip for the wood-fired oven

Parmigiana can be finished in a wood-fired oven after the pizzas have been baked. The residual heat provides gentle braising and a nicely browned crust.

Sfogliatella

Traditional pastry with a crisp shell and a sweet ricotta–semolina filling — a piece of Neapolitan patisserie you can make at home.

Ingredients for the dough

• 250 g flour
• 100 ml water
• 30 g pork lard
• A pinch of salt

Ingredients for the filling

• 300 g ricotta
• 100 g sugar
• 50 g fine semolina (soft wheat)
• 250 ml milk
• 1 egg
• 1 tsp cinnamon
• Grated zest of one lemon
• Icing sugar for dusting

Preparation

1. Knead flour, water, pork lard and salt into a smooth dough. Wrap in cling film and chill for about 1 hour.
2. Bring the milk to the boil, stir in the semolina and cook, stirring, until thickened. Cool.
3. Combine the ricotta, sugar, egg, cinnamon and lemon zest with the cooled semolina.
4. Roll the dough very thin and cut into long strips. Roll the strips tightly into a log, then slice the log into rounds about 1 cm thick.
5. Flatten each round, shape into a small shell, fill with the ricotta mixture and seal the edges well.
6. Place on a baking sheet lined with parchment and bake in a preheated oven at about 180 °C for 20–25 minutes, until golden brown.
7. Dust with icing sugar and serve warm.

Conclusion

Whether Pizza Margherita, Spaghetti alle Vongole, Parmigiana or Sfogliatella — Neapolitan cuisine shows how much enjoyment can come from simple ingredients. With a little time, good heat and an eye for the right degree of doneness, you can bring a taste of Naples to your kitchen.