• Basic Italian Language,   translated into English.
• Barzellette - Indovinelli - Jokes - Poems - Proverbs etc... etc...
• Who, what and why is a Vegetarian.

Please, mail me any comments, questions or suggestions. (salcili@libero.it)

Vi auguro Buon divertimento !!  -  Enjoy yourself !!

This page is currently under construction.   Therefore, more information will be available later on.

Sorry!!!

Index

Caratteristiche fisiche dell'Italia  -  (Physical characteristic of Italy)

Italia  is a country with about 57 millions inhabitants.  It is situated in the south of Europe and it is shaped like a boot.  It is called a peninsula because it is mainly surrounded by the Ligurian Sea (il Mar Ligure), Tyrrhenian Sea (il Mar Tirreno), the Adriatic Sea (il Mar Adriatico), the Ionian Sea (il Mar Ionio) and it extends its boot into the Mediterranean Sea (il Mar Mediterraneo).

Italy is divided into twenty regions.  Sardinia (Sardegna) and Sicily (Sicilia), the two main islands are also regions of Italy.  Rome  (Roma) is the capital.

Each region has its own county town (capoluogo), and it is divided into a number of provinces, which are named after the main towns.  For instance,  Sorrento,  Pompei  and  Ercolano  are in the province of   Naples  (Napoli),  which is the capoluogo of Campania as  Florence  (Firenze) is the county town of Tuscany (Toscana).

The smallest administrative unit is the comune, which can range in size from a large town to a country village.   An outlying hamlet of a comune is called a frazione.

Note that within Italy, there are also two Republics:  San Marino and the   Vatican, which are independent countries states.

Italy has a well-developed system of motorways but, they are fee paying.   The most famous is the A1, l'Autostrada del Sole, (the motorway of the sun), which spans the whole lenght of the country, from Milano in the north to Reggio Calabria in the south.   Because Italy is essentially a mountainous country, its motorway are often very spectacular, with views so stunning that they tempt drivers to take their eyes off the the road.

Train are generally clean and confortable, with a great variety of services.   They are also cheap, but this depends of course of the service chosen.   Not always on time but usually efficient.

The postal service, unfortunately is slower and more expensive than other European countries.

The religion is mainly Catholic.

The Italian language is officially spoken in Italy, Switzerland, San Marino and Somalia, but it is also spoken in the United States, Canada and many other countries.   Thousands of people everywhere, in fact, speak Italian and read Italian newspapers.

In Italy, it is customary to shake hands regardless of age when greeting each other.   Instead of using a person's name, courtesy titles may be used when addressing a person.   These words are Signore (Mr.), Signora (Mrs.), and Signorina (Miss).   It is also very common between friends and family regardless of sex to hug and kiss on both cheeks when they meet each other after a long time.

Here there are some of the most common cities of Italy with a brief description.

Aosta Courmayeur, Cogne, Gressoney, Cervinia, Champoluc are the most important towns in this valley, where one can feel the fresh and clean air from the Alps.  National wildlife parks in the summer, great skiing in the winter on the Monte Bianco.

Torino Austere homeland of cars and chocolate, it's at the center of a region renowned for its wines and cuisine.  In the city, the world's most important museum of Egyptian artifacts outside of Egypt.

Como Romantic small town on the lake.  Capital of silk and textiles.

Milano Metropolis known for style and design.  The best shopping in Italy: Via Montenapoleone, Via Spiga.  It conserves many fabulous treasures of art in its galleries and museums:  Brera, Poldi Pezzoli, Ambrosiana, Castello Sforzesco.  The Last Supper of Leonardo Da Vinci is in the Santa Maria delle Grazie Church.

Verona Here in the city of Romeo and Juliet, there is also an enchanting arena dedicated to outdoor opera.  Visit the Palladian villas scattered in the countryside.   Head north to the magical red mountains of the Dolomite alpine region. Wildlife parks, top skiing

Venezia Known for its floating dreams, and intricate stone carvings.  Stay away on the week-ends and you'll have a better visit.  The public transport system on motorboats is tourist-friendly.  The collector's dream: glass objects of every kind, fine needlepoint, sophisticated antiques.

Genova Italy's largest commercial port.  A busy city with a true medieval center, with streets just wide enough for a bicycle.  Visit Europe's largest acquarium, and Clio, the little dolphin born there some years ago.

Bologna Where Italian cuisine is an art, and secret recipes are still passed from mother to daughter.  A university town since the Middle Ages, art and culture are part of daily life, just like tortellini and meat sauce.

Portofino Breathtaking location, captured in many films.  Don't visit during the month of August, you'll risk staying hours in line until parking place becomes available in its one garage.  In its famous square, taste the most expensive coffee in all Italy while watching dock life aboard the most luxurious yachts in the world.

Sanremo The home of Italy's flower industry and the location of the annual music festival.  A prized winter retreat for the elderly, it's the italian continuation of the Cote d'Azur.   Very traditional posh hotels with casinos.

Firenze The art museum of the world.  Take some time to tour the Tuscan hills around it.   Savour local cuisine and wines.

Ravenna Wonderful city in the summer, not as appealing in the winter.  The byzantine mosaic capital of Europe.

Rimini Disco music, topless beaches, young people, and the Grand Hotel so dear to Fellini

Siena Between its shell-shaped piazza, and its famous Palio, it is unique unto itself.  A medieval town full of history, tour the Chianti hills region nearby The Chianti wine region.  A bicycle tour of Montalcino wine country is recommended.

Roma A city that concentrates 2000 years of art and history.  You can tour for a month and still feel there's more to see.  If you want more, visit some beautiful surrounding towns: Tivoli, Palestrina, the Albani hills.

Index

La produzione italiana  -  (The Italian production)

Italy is well cultivate with wheat, grain, corn, rice, olive and grape.   Are also very important sugar beet, citrus, tomato and other kind of fresh fruit and vegetables.

Italy produces more wine than any other countries in the world, (one fifth of total world production).   Practically every region produces wine and there is a great variety of all types.   It would be too long to list all, but to mention few: Barolo and Barbera in Piemonte; Bardolino, Valpolicella and Soave around Verona; Pinot Grigio in Veneto; Verdicchio in Le Marche; Chianti in Toscana; Orvieto in Umbria; Frascati near Roma; Lacryma Christi, Mastroberardino and Greco di Tufo in Napoli and Campania; Marsala (a red dessert wine) in Sicily, and many more.

Bovine, ovine and swine are also present in a large number.

Italy is well industrialised in many fields.   Iron and still are produced in large quantity, motor vehicles and mechanic also.   (See  Ferrari,  Fiat,  Alfa Romeo,  Lancia,  Piaggio,  Moto Guzzi,  etc.)
Very important is textile, chemical and wood industry, and the manufacture in general.

The Italian fashion industry enjoys a world-wide reputation for quality and design.   For instance, shoe-making in Italy is a skill which at times can reach the heights of an art.   It is still possible there to have shoes made to measure by the local clobber, although nowadays the craft is disappearing.
Also, the tourism in Italy is well developed with the many sky, mountain and seaside resorts present all across the country.

Index

La cucina italiana  -  (The Italian cuisine)

La pasta   (Spaghetti, Maccheroni)
I pasti italiani   (The Italian meals)
Il gelato italiano   (The Italian ice-cream)
Prosciutto crudo e cotto   (Raw, smoked ham and cooked ham)
La porchetta   (Roasted pig)

The mother cuisine of Italy incorporated many products of the new world, one of which was the tomato.  It is first described in 1554 where it was called a pomo d'oro or golden apple, and it is still spelt pomodoro today.  This is considered the main ingredient for many dishes.  In fact, In most of the Italian regions it is traditional to serve pasta with a ragù (meat tomato sauce) or thick sauce.

Index

La pasta  -  (Spaghetti, Maccheroni)

Pasta  needs no introduction, and for Italian, in its wide variety of style of preparations is the most popular first course to a meal.  It has been an Italian national dish for more than four centuries.  Its popularity is such that it is now a vital part of the typical Italian diet, providing essential protein and carbohydrate, with only minimal fat.

The history of pasta can be traced back to the ancient Greeks and Romans who made a mixture of flour and water, cut it into thin strips and cooked it.   There were even remains of basic pasta making equipment found in the ruins of Pompei.

The word pasta actually means "pastry" or "dough" (Italians use the same word for a pastry from the cake shop) and whatever shape or size it is eventually cut into, the dough is basically the same, a mixture of durum wheat flour, salt and water.

There are also available other varieties made with egg (pasta all'uovo) or with the addiction of spinach puree (pasta verde.)  In fact, there are many types of pasta in different shapes and sizes, each with its own name and being specially made for a particular sauce.  Long pasta such as spaghetti is best with a light sauce, flat strips of pasta such as fettuccine are delicious with a heavier sauce, whilst tubular pasta is generally used in baked dishes.

Pasta  consumption is booming around the world, particularly in Britain, where more and more people are appreciating the versatility and nutritional value of pasta, although we have a long way to go before we catch up with the Southern Italians who eat, on average, 40 kilograms of pasta a year, (about 100gr. a day).  In fact, in southern Italy, the pasta it's eaten at least once a day, and not just with tomato souce.

Here is a list of some of the most popular type of  pasta:
(For instance - spaghetti can be found in more than twenty sizes.)

Index

I pasti italiani  -  (The Italian meals)

Breakfast is la colazione, or la prima colazione, very light and short, like the continental breakfast, with a choice of strong coffee, milk, biscuits, croissants, toasted bread, butter, jam, marmalade etc.

The midday meal is sometimes called la colazione too, when it is used for a short lunch-break, but more often il pranzo. It is traditionally the main meal of the day, quite large with at least two courses, but habits are changing, and it is becoming more and more common to find the evening meal more important.

The evening meal is generally la cena, especially if it's a light meal, but pranzo is also used.

The times of meals can also vary considerably.  In cities, lunch is usually eaten between 1 and 3 pm. and dinner between 6.30 and 9 pm.  As a general rules, though, the further south you go, the later the times of meals tend to be.

Index

Il gelato italiano  -  (The Italian ice-cream)

Ice-cream shops are extremely popular in Italy, in all seasons.  Instead of going out for a drink, it is more common in Italy to pop out for an ice-cream.  Ice-cream shops are the venue for couples, groups of friends and families on a night out and even for groups of businessmen after work.  The most popular exported ice-cream in the Naples area is Zuppa Inglese - trifle flavour!  However, you can always be sure to find a suitable taste within the wide range of mouth-watering flavours available.

Index

Prosciutto crudo e prosciutto cotto  -  (Raw smoked ham and cooked ham)

There are two types of ham in Italy, prosciutto cotto (cooked ham - the kind you would put in a sandwich in Britain) and prosciutto crudo (raw, smoked ham).   Both kinds are available in grocery shops, and if you have never eaten the raw, smoked variety, you might like to give it a try.

Prosciutto crudo  is deep red in color, has a stronger flavour than cooked ham and you would normally buy it in thin, almost transparent slices.  Although expensive, a little goes a long way and it can make an excellent start to a meal when served with fresh fruit like melon or figs.

Index

La porchetta  -  (Roasted pig)

La porchetta  is a speciality of central Italy, where it's a popular mid-morning snack.  It's a whole young pig, boned, flavoured with rosemary and roasted on a spit.   It's served cold, and you can buy it in food shops, in the street or in open air markets, when it's usually carried on a barrow or in a van.  Many porchetta sellers travel with a market from place to place.  The meat is held on the spit on which it was roasted, and slices are cut as needed and placed in chunks of bread, with a pinch of the rosemary stuffing.

Index

Napoli  -  (Naples)

Naples explained:

One fine morning a northerner was walking along the port, when he saw a fisherman stretched out in the shade by the sea-wall, enjoying his rest.
"What are you doing, lying there?"  Asked the northerner.   "It is only ten o'clock."
"I have done my fishing.  I have sold my fish.  Now I am resting,"  replied the Neapolitan.
"If you did a little more work, you would catch more fish,"  said the northerner.
"And then?"  enquired the Neapolitan.
"Then you would have more money."
"And then?"
"Then you would be able to buy a net."
"And then?"
"Why then, my good man, you would get a bigger catch."
"And then?"
"Well, then you would have the money to buy a bigger boat."
So, question followed answer until the exasperated northerner explained the end of all this practical exertion.
"Then you would own a beautiful villa, with servants and everything you could possibly want!"
"Yes, and then?"
The northerner was by this time thoroughly nonplussed.
"Then you could lying down and rest."
"But that is just what I am now doing," replied the astonished Neapolitan.

I dare anyone to defy the logic in this Neapolitan's world view.  Peter Gunn set down this fable thirty years ago in his Naples:  A Palimpsest.  Today, Neapolitans (1,300,000 about) still give one the impression that despite the present-day poverty, (unemployment as high as 20 per cent), their city's frenetic pace and grimy exterior, they know how to appreciate life and their city's hidden riches.  And this seems to give northern Italians grounds to express strong prejudice against the local population.   In fact, who write the best pages of literature about the Gulf of Naples and more in general about the Campania region, is not, as you might think, either a Neapolitan or an Italian.

Napoli is a city of art and of thousands of culture, that works and produce philosophy, science, song and music in the world.  Home of pulcinella (the ancestor of Punch and judy), the great Enrico Caruso, Sophia Loren, and where pizza, mandolins and other Italian legends were born.  It is also well known as   "Ò paese d'ò sole", (the country of the sun), and "vedi Napoli e poi muori", (see Naples and then die).

The artistic work and the crafts-manship in Naples are a fondamental element for the cultural production, and the artistic inheritance has always represented for Naples one of the strength reason of study, for its extraordinary history dimension.   Napoli, the city where the project of unify Italy was made and where the first University and the first train station were created  (Napoli - Portici).

Clichés here run fairly true to form:  Neapolitans are often like actors who relish their roles in street theatre.  Everyone seems to live out of doors; on Friday and Saturday nights, midnight traffic jams are not uncommon.  And on Sunday morning, typically quiet in many parts of the world, Napoli is bustling as usual.  This is not that the city is more crowded than Rome or Milan, or that the roads are in worse condition.  But somehow the traffic flows, the indomitable Neapolitan spirit and the complete disregard for traffic laws (made to be ignored here) combine to make driving in Naples a harrowing experience.   (Neapolitans hesitate at green lights because they know everyone can run at red lights).

Castel Dell'Ovo

The city's architecture - so striking and full of contrast - is an invitation to perform.   Encrusted Baroque obelisks are tall defenders of small squares, facades of huge crumbling palazzi give no hint of the soaring staircases within; churces are so numerous and interesting that you could find one to visit for almost everyday of the year (except that nearly half are usually closed).  Several museums can be visited:  the National Archaeological Museum Roman murals, coins and pottery, much of it from nearby Pompei), the Museo Nazionale di S. Martino (sculpture, glass, etc.), the Museo Nazionale della Ceramica (pottery) and the Museo and Galleria di Capodimonte (works of the Renaissance and Baroque masters - note the impressive ceiling).

The Castel dell'Ovo  (above) remains a placid extension into the sea which Turner painted so softly in 1819.  And the beautiful Bay of Napoli is the same wide blue arc which beckoned Virgil, Goethe and Dickens, while the wide cone of Vesuvio and twin peaks of Capri are still part of the ancient backdrop.

  Maschio Angioino

Why do today's travellers need to be convinced that Naples is worth the trip?   It is an insult to its rich heritage merely to "pass through" on the way to Campania's more favoured spots, and it's a plain mistake to skirt its wealth all together.   Napoli has always impressed travelers with its beautiful bay and setting.

Scavi di Pompei   

Pompei,  is the famous town, which in 79 BC was buried by the mass of lava which suddenly erupted from the Vesuvius, and which destroied Pompei, and the town of Herculaneum and Stabia.  Pompei has been one of the main tourist attractions of the Campania region for more than two centuries.  The Forum which is surrounded by several public buildings, was the first and the most important of the three centres of public life in Pompei.

Almost everyone has heard of Amalfi, Positano, Ravello and the Peninsula of Sorrento, and who has had the pleasure to admire these places says that is one of the most beautiful and spectacular coastlines in the world.

Visiting the following places as a real tourist, you will be amused to meet local people, their customs and traditions, the landscapes and everything that makes this area unique.

It will be a real pleasure, to see the Campi Flegrei and Pozzuoli, the Temple of Serapide and the Solfatara, the vulcanic lake of Averno, the excavations of Cuma, the mother of Naples and the residence of the mythical Sibilla (Cumana).

Capri,  is the outpost of the Peninsula of Sorrento.  It is rightly called the jewel of the Bay of Naples, because of its attractive scenery, clear skies, and beautiful climate.  It is exclusive and famous for its little square and particularly for the underwater caves, the Grotta Azzurra (Blue Grotto) and the famous obelisk-like rocks called the Faraglioni which pierce through the ocean surface, wellknown all over the world for the hundreds of famous people who have come here.
To see Capri at its best, it's wise to avoid weekends and the months of July and August.

Ischia,  is the largest Neapolitan island.  It is volcanic, and there are many thermal, thermal-mineral and radioactive springs.  It is a real "green island" with its rich gardens, the famous spas (well known since very early times),and its many beaches, traditionally the destination of tourists coming from everywhere.

Peninsula of Sorrento,  where will discover the beauties of this coast, breathing the colours and the intense last of the citrus fruits and of the Mediterranean bush.

Sorrento,  is one of the most romantic places in all Italy, and beautiful landscapes, one of these was where Enrico Caruso (the Italian tenor) intense melodies were inspired. Here the sea is unique.

Positano,  a cascade of houses on the sea.  It provides an excellent starting point for a variety of magnificent walking and climbing tour along trails and stairways.

Amalfi,  one of the four seafaring republics and famous for its important historical and artistic evidence, aboveall famous for its seaside resort.  The main road run high above the sea, as much as 200 metres, often carved into the cliffs.

Near Amalfi we can't forget Ravello and its villas, thanks to the position and the climate they have reached an artistic - architectonic value.  Among them is Villa Rufolo, where every year there is a tribute to Wagner (an important music festival) who was used to spending his holidays here.  Reaching Vietri Sul Mare, famous village all over the world for its pottery and its characteristic white houses descending gradually to the sea.

Salerno,  50 Kms. far from Napoli city, you can admire one of the beauties of this region, that is the majestic temples of Paestum, recalling us about the civilization that built them over 2000 years ago.  But Paestum is not only ancient history but a modern seaside resort which has good hotels and famous for its buffalo mozzarella.  Nearby we can also admire a wonderful piece of land protected by the WWF, the oasis of Serre di Persano.

Unfortunately these pages are not enough to describe all the beauties of this region.   So I invite you to visit these sunny, artistic and natural places and have a look by yourself, wishing you an unforgettable time.

This city, with all remarkable problems and contradictions, (common here as in all the big cities) and its vibrant people refuse to be ignored.  That is part of what makes a city great, and I for one add Naples to an Italian list that includes Rome, Florence and Venice.

In conclusion, I would like to give you few tips to caution you.  If you decide to bring a car into the city, make sure you (as will many Neapolitans) leave nothing of value in it, not even in the trunk.  Break-ins are common.  And while we are on the subject of warning, do not wear flashy jewelry, carry much cash in your wallet (or even carry a purse or wallet at all, for that matter) when touring city streets or wander around after dark.  Pickpocketing and purse snaching are rampant.  Leave credit cards, traveller's checks, passports and cash in the hotel safe.

Index

La cucina napoletana  -  (The Neapolitan cousine)

Frutta e vegetali   (Fruit and vegetables)
Il pomodoro   (Tomato)
La pizza   (Margherita, The Neapolitan Pizza)
La mozzarella   (Fresh mozzarella cheese)
I dolci napoletani   (The Neapolitan desserts)

Southern Italy is famous for pizza, pasta and ice-cream, and Napoli has distinguished itself in all three categories.  This is partly because it has been blessed with an abundance of flavourful crops in a region of rich soil.  Their Mediterranean diet is a healthy mix of grains, pulses and vegetables, with seafood eaten far more often than meat.  You won't often find Campanian families cooking a roast for Sunday lunch - most meat is reserved for making sauces.

  Pesce Fresco

Despite the foreign influences which have played on the Neapolitan's palate, Campanian tastes remain simple and straightforward when it comes to their choice of food.
The Neapolitan cuisine includes a variety of dishes but it principally is founded on the simplicity and genuineness of the food.  Napoli is situated on the cost and because of that, there are a wide choice of seafood dishes, and just to mention a few:  frittura del golfo (mix fresh fry fish); sarago al forno or spigola al forno (the queen of the Tyrrhenian Sea); zuppa di pesce (mix fresh fish soup) which also includes the strongly flavoured scorpion fish; zuppa di cozze or alla marinara (fresh mussels soup) frittura di pesce (mix fried fresh fish); and so on.

Mussels, clams squid and octopus make their way into pasta sauce, and not less famous are, tra i primi piatti: (as first course) spaghetti alle vongole (with clams); pasta e fagioli, (mix pasta with beans); rigatoni al ragù (pasta with thick meat sauce); cannelloni alla sorrentina etc.

Index

Frutta e vegetali  -  (Fruit and vegetables)

Fruit and vegetables are planted on the inland plains awash with mineral silt from rivers criss-crossing the region.  Cherries, figs and apricots are among the best in Italy, along with pungent lemons grown on the islands of Procida and Ischia, with oranges and olives on the Peninsula of Sorrento.  Native artichokes, aubergines, broccoli and courgettes are cooked in every conceivable style, bottled and pickled too.  They are also breaded and deep fried for what's called the fritto misto, an assortment brought hot to the table.  Little red peppers are strung to shrivel in the sun.

Many families still press their own olives for oil and their grapes for wine (which is good enough to wash down the midday meal, but rarely of a standard high enough to export).

Most shoppers prefer choosing their own produce at the local's stall (where the food is fresh) to the anonymity of convenience stores where they can't chastise a vendor for selling unripe apricots.

Index

Pomodoro  -  (Tomato)

Pomodoro   

Tomatoes grow full of flavour on the volcanic slopes of Vesuvious, as well as in all the rest of the region.  The small San Marzano tomatoes are the stars of any southern sauce.  In Napoli, in early autumn you might come across a caldron of stewing tomatoes outside a family's kitchen - this season being the perfect time for bottling the rich red sauce, which will last all winter.

The tomato came to southern Italy by way of South America, by courtesy of the Spanish explorer Hernando Cortes in the 16th century (though some give Christopher Columbus the credit.)

Index

La pizza  -  (La Pizza Margherita)

  La pizza

Where would we be if Neapolitans had not had the courage to taste the pomi d'oro?.   Someone said that the Neapolitan cuisine without tomato can be anaemic.  Imagine a dish of spaghetti without tomato it's like a sunset without sun.

Probably, the pizza is the kind of food most well known all around the world, even in Papuasia and in Siberia.  Since the 11th century, this circular flat piece of dough with herbs and spices, baked in a brick oven, called "picea", was already being eaten by the people of Naples.  The ideal topping for this flat bread was the tomato.  Then in the 1500s, the sailors improved upon the recipe by creating "pizza alla marinara", not by adding fish but by topping it with garlic, salt, olive oil and oregano.  Then other people began to experiment by adding ham, ricotta or mussels, anchovies, sardines, even tiny fish known as "cecenielli".  In 1889 the food received the royal stamp of approval with the invention of the Regina Margherita pizza.  When Queen Margherita, wife of Italy's King Umberto I, summered at Capodimonte, a pie-maker named Raffaele Esposito was invited to prepare a special pizza for her.  He added mozzarella to the standard tomato pie, along with sprinkling leaves of basil over the top: a celebration of Italian unit in red, white and green.  It became so popular that it's still sold today and considered one of the most chosen.

For a more elaborate pizza, the "quattro stagioni" is often ordered.  It is divided into four sections to represent the seasons.  The quattro stagioni is normally topped with black olives, salame or parma-ham, artichoke hearts and either clams or mussels.

Then, there is the "Calzone," or "trouser-leg", a crescent-shaped pizza that has been folded in half so that its contents are hidden inside.  Also popular in Napoli is the "Pizza fritta," (fried pizza)

The choice of toppings for pizza is endless: tomato, mozzarella, ricotta cheese, parmesan cheese, olive oil, basil, olives, mushrooms, peppers, artichoke hearts, ham, salame, bacon, parma-ham, anchovies, clams, mussels, etc...

The Neapolitan pizza is not a thick crusted variety; it is thin and crisp, still baked on wooden pallets in round ovens.

Index

La mozzarella  -  (Fresh mozzarella cheese)

Mozzarella  is a fresh and soft cheese, originally and exclusive from Aversa and Battipaglia just out of Napoli, and made with milk of the Italian buffalo cow.  As well as the scamorza and other kind of cheese.  Don't think you know what it tastes like if you have been subjected only to the plastic-packed version bought outside Italy.   Mozzarella is practically impossible to export successfully, since it must soak in a mixture of milk and water in order to remain fresh.  But taste mozzarella in Campania and you will be hooked for life.  Try it when is fresh and still soaking in its own buttermilk, it's very nice eaten uncooked, slightly salty and a touch of freshly milled pepper, it is at its best when dressed with a rich olive oil.

  Pomodoro Fresco

Mozzarella  forms the basis of many dishes, e.g. insalata caprese, slices of fresh tomato and mozzarella with fresh basil, olive oil and salt, originated on Capri but is now found on lunch menus all over Italy.  Try it and try it again.   Mozzarella in carrozza (in carriage), fried between two pieces of bread, a starter seen on most menus in Campania.  One of the best sandwiches in the world is Mozzarella combined with salty prosciutto crudo (raw, smoked ham), on a crusty round rosetto roll.  Easy to get it in salumerie or alimentari (grocery shops) in Campania.  Any variation on the theme is bound to be delicious!!!

Nowadays, genuine mozzarella di bufala, is quite rare and the cheese is mostly made from the milk of ordinary cows, when it's also known as fior di latte (flower of milk).  It doesn't have quite as much flavour as that made with buffalo's milk, but is still very good.  Mozzarella and fior di latte is now becoming available in many supermarket chains in Britain.

Index

I dolci napoletani  -  (The Neapolitan desserts)

Napoli  is a great place for pastry, cake tasting as you can hop from bar (café) to pasticcerie (cake shop).  A common-mid-morning snack for many Neapolitans is an espresso coffee (very short and strong coffee) or cappuccino in a bar with a wide choice of daily fresh paste napoletane.   To give you a taste of it, I will mention few: cornetto (croissant with cream or chocolate), Graffa (a large version of the English donut), pizzetta al taglio (a small square-shaped cheese and tomato pizza or fried folded in half filled with ricotta cheese), sfogliatelle (crispy shell-shaped puff pastries that are stuffed with ricotta cheese and fruit such as candied cherries), babà (a cone-shaped sponge soaked in rum liquor) and many more all served warm.

Festivals and holidays have a host of treats rendered around them.  At Christmas time, one traditional cake, which makes a popular present among friends and relatives is struffoli, (fried pastry rings coated in honey and decorated with coloured almonds and candied peel).  But Napoli is probably most famous for the Pastiera napoletana, or Easter pie, a recipe that dates back to the 14th century.  The basic ingredients are ricotta cheese and corn, symbols of well being and family prosperity.  The Easter pie has become so popular that you can usually find it throughout the year in this region, as well as in other parts of Italy during the Easter season.

Not less famous during the festivity are:
Roccocò, Sanguinaccio, Zeppole di S. Giuseppe, Chiacchiere, etc...

Tiramisù  is probably one of the most well known Italian sweet.   Here following the recipe:

Ingredients:	(Two portions)
Ten	Savoiardi biscuits
Two	Egg yolks
	Whipping cream
Half a cup of	espresso coffee
	Mascarpone cheese
A small amount of	Sambuca liqueur
A small amount of	Chocolate powder

Instructions:

Soak the biscuits in the coffee.  Whip the cheese, egg yolks and whipping cream together.   Place a layer of the whipped mixture.  Continue alternating the layer until all the mix is used.  Sprinkle a little chocolate powder on top and the liquer before serving.   Keep refrigerate.  It's delicious.

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