Hello from Napoli ! As we are in the process of our Christmas final shopping and organizing dinner and lunches to share with family and friends we are also thinking what to cook and what to prepare as a special dish..
Food tradition and recepit on this season are everywhere. It is lovely to know ,exchange and share the variety of culinary art.
Napoli is well known and famous for Pizza, but The 24 th of December the menù is based on seafood . Seafood of all type, from shellfish to local fresh seafood.
In this season green Vegetables prevail: Escarole, Broccoli di Natale, Artichokes, Califlower.
Winter provides citrus fruits: mandarini, oranges, dry fruits and nuts of all types.
Dessert are many to taste and choose: roccoco, raffiuoli, mostaccioli, cassatine, strufoli.
The 25th usually it is broth with tagliolini, or Minestra which is a variety of four or five types of green vegetables that sprout I think only in the winter, because it is only in the winter that we eat them. Meat is welcome as well as pasta al forno stuffed with ricotta cheese or cannelloni.
However the main protagonist for the neapolitans at Christmas eve dinner is: Baccalà, salted cod and Il Capitone, the large eel, fried or in tomato souce. In fact the 23 of December seafood markets remain open in the evening and through the night. The multitude of people is just impressive. Like it or not a dish of Baccala and Capitone its a must at every table.
AnnaNaples Italy with Love💚