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Rosaria

Rosaria M.

Napoli (NA) - Campania

Naples is a city of a thousand marvels and one of the most ancient in Europe. It presents itself to those who visit it as a true open-air museum; one can wander around its cobbled streets and discover the most beautiful piazzas, all of which conserve elements of a city rich in history and culture.

A stone’s throw from Piazza Vittoria, in a building from the 1930s, we enter Rosaria’s house.

Love for food and care in making it are features which really stand out in the culinary tradition of the area around Naples. For this region of Italy, cooking is a real passion and eating is a sacred rite.

Rosaria inherits a long family tradition of knowledge about ingredients, interest in the land and love for cooking. This Cesarina adores making food for her numerous family members and friends and loves following traditional recipes while experimenting with new flavors.

A cuisine for the five senses

Neapolitan cuisine has ancient historic roots which date back to the Greco-Roman period. The cuisine has become enriched throughout the following centuries thanks to the influx of different cultures which impacted Naples and its surrounding territory.

In our Cesarina Rosaria’s home we begin our taste experience with a precious starter: beef ragout cooked in a pignatiello (a ceramic pot) with local bread and ricotta cheese. This is a dish which awakens all five senses! The pignatiello is a ceramic crock pot which was historically used in Neapolitan and southern cooking, and the clay pot brings out stronger flavors and aromas from the food.

As a first course there is schiaffoni (a type of pasta) with ragout. This is a traditional recipe with a not-so-secret ingredient: slow - very slow cooking.

Next up are fresh little mozzarella balls with broccoli rabe (friarielli).

To end there is the pastiera, a cake which is the emblem and symbol of Naples! It’s made with a base of pastry and a filling of cream, ricotta and custard, and each Neapolitan family has its own secret recipe for it.

  • Beef ragout cooked in a pignatiello (a ceramic pot) with local bread and ricotta cheese
  • Schiaffoni with ragout
  • Fresh little mozzarella balls
  • Broccoli rabe (friarielli)
  • Pastiera