18 Must-Try Neapolitan Dishes and Traditional Foods

Neapolitan pizza, locally known as pizza napoletana, is among the most popular pizza varieties. Inspired by traditional flatbreads, it was invented in the 18th or 19th century in Naples.

As a type of thin-crust Italian pizza, traditional Neapolitan pizza consists of only tomatoes, mozzarella, and fresh basil. Some modern versions feature additional ingredients like anchovies, capers, and olives.

Pizza napoletana is famous for using simple yet high-quality and locally sourced ingredients. Only San Marzano and Pomodorino del Piennolo del Vesuvio tomatoes and mozzarella made with Campania buffalo or cow milk are acceptable for true Neapolitan pizza.

Naple-style pizza has long enjoyed widespread popularity and recognition. For example, UNESCO recognized the art of making Neapolitan pizza as an Intangible Cultural Heritage list in 2017.

Pizza Margherita, also known as Margherita pizza, is a classic thin-crust pizza in Naples. It features the three colors of the Italian flag: white mozzarella, green basil leaves, and red tomato sauce (ideally made from crushed San Marzano tomatoes).

The famous Neapolitan pizza maker Raffaele Esposito reportedly created pizza Margherita in 1889 to honor Queen Margherita of Italy during her visit to the city.

However, the name Margherita only started becoming popular in the 1930s – 1940s, not to mention that Neapolitans had made pizza with tomatoes, basils, and thinly sliced mozzarella long before Queen Margherita’s visit.

Whatever the truth may be, the name pizza Margherita still stands to this date. This simple yet delicious pizza is available throughout Italy as well as all over the world.

Spaghetti alle vongole is a classic Neapolitan pasta dish widely enjoyed in Campania and Italy. Literally “spaghetti with clams,” it combines tender clams with al dente spaghetti in a garlic-infused white wine sauce.

There are two ways of preparing the sauce for this Neapolitan pasta specialty: in blanco (making the sauce with garlic, extra virgin olive oil, white wine, and parsley) and in rosso (adding tomatoes and basil to the sauce).

Spaghetti alle vongole highlights the natural flavors of the sea, steaming the clams in the wine and garlic mixture to make them release their juices into the sauce.

Pizza marinara is a type of thin-crust, wood-fired pizza in Naples. Its name means “seafaring” or “sailor style,” as this pizza was originally created for poor sailors in the mid-18th century.

Pizza marinara is a simple dish consisting of no more than pizza dough, tomato sauce, olive oil, garlic, and oregano. This cheese-free pizza is an ideal choice for a vegan diet.

However, Rome-style pizza marinara often contains additional ingredients, such as salted anchovies, pitted olives, basil, and capers.

Sfogliatella, known as lobster tail in the US, is an iconic Neapolitan pastry. It features a crispy, multi-layered shell filled with a rich mixture of ricotta cheese, semolina, sugar, and candied citrus peels.

Invented in the 17th-century Salerno province, sfogliatella was brought to Naples by a pastry chef in the next century and has been a beloved staple ever since.

Sfogliatella translates to “small, thin leaf/layers,” describing the signature flaky texture of its dough. The contrast between the crisp outer layers and the creamy, slightly citrus-scented filling makes sfogliatella a wonderful snack and breakfast item.

Babà, also known as babbà or rum baba, is a well-liked Neapolitan dessert, is a small yeast-leavened cake soaked in rum syrup. It originated in France in the 19th century and was brought to Italy around the same time.

The main ingredients of babà include flour, eggs, butter, and yeast, which create a spongy dough. After baking, the cake is drenched in syrup made from rum, water, and sugar.

Moist and richly flavored babà is typically served with whipped cream or fruit as an indulgent dessert full of boozy sweetness.

Neapolitan ragù, known locally as ragù napoletano or ragù alla napoletana, is a famous meat sauce unique to Naples. It is one of the two primary varieties of ragù (Italian meat sauces for serving with pasta).

To make Neapolitan ragù, people simmer large cuts of beef or pork with a rich tomato sauce flavored with red wine, lard or olive oil, and a blend of local herbs (especially basil). The hearty and aromatic sauce sometimes incorporates pine nuts or raisins.

Neapolitan ragù is traditionally served over pasta, with the meat on the side as a second course, during festive occasions and Sunday family meals.

Parmigiana is a baked eggplant-based dish well-known in Naples and various parts of southern Italy.

The origin of parmigiana is a subject of debate, with some claiming it hails from Naples. It has multiple alternative names, such as melanzane alla parmigiana, parmigiana di melanzane, and eggplant parmesan.

The preparation of parmigiana involves layering thinly sliced eggplant with tomato sauce, mozzarella, parmesan cheese, and basil before baking everything. In Naples, locals sometimes replace eggplants with artichokes or zucchini.

In parmigiana, the creamy cheese and robust tomato sauce nicely complement the eggplant’s subtle sweetness, creating a flavorful vegetarian main course.

Pastiera, or pastiera napoletana, is a popular tart for Easter and springtime celebrations in Naples. It originated in a mix of ancient pagan rites and later Christian Easter customs.

Boiled wheat (in milk), ricotta cheese, eggs, sugar, and orange blossom water are the core ingredients of this aromatic Neapolitan tart. The preparation requires filling a shortcrust pastry shell with the creamy mixture of these ingredients and baking it until golden.

People traditionally make pastiera a few days before Easter to allow its flavors to meld and intensify. Besides the sweet version, savory pastiera filled with sausage and cheese is also available.

Spaghetti alla puttanesca is a bold, flavorful pasta dish created in Naples in the mid-20th century. Despite being a relatively recent invention, its origin is shrouded in uncertainty as there are many conflicting theories regarding its birth.

Spaghetti alla puttanesca is a blend of spaghetti tossed in a salty and tangy sauce of tomatoes, olives, capers, and chili flakes. Garlic and anchovies don’t often appear in the Naple-style version.

“Puttanesca” was derived from a word meaning “whore/ prostitute” in the local tongue, suggesting an interesting clue about its origin.

Calzone, with either calzones or calzoni as the plural form, is a Neapolitan turnover filled with meat, cheese, and vegetables. Dating back to the 18th century, it was introduced to the US by Italian immigrants and became widely popular there.

People make calzones by folding a circle of leavened dough in half over the filling into a crescent-like shape and crimping it to seal before baking the turnover. Mozzarella, ham, salami, anchovies, potatoes, and onions are just a few common options for the filling.

Some calzone variations involve deep-frying rather than baking. While Americans always serve calzones with marinara sauce, this isn’t the case in Naples.

Zeppola is a traditional pastry well-known in Naples and many other Italian regions. It is mostly enjoyed during the feast of Saint Joseph on March 19th, which coincides with Father’s Day in Italy.

As a deep-fried dough ball, zeppola can be topped or filled with sweet ingredients (like custard, jelly, pastry cream, or honey) or savory ones(such as anchovies). The texture of the dough ranges from light and puffy to as dense as bread, depending on the varieties.

Struffoli refers to small, deep-fried balls of dough that Neapolitans often serve on Christmas. The dough balls, which are made of flour, eggs, sugar, and butter, are coated in warm honey and often decorated with colored sprinkles, candied fruits, or chocolate.

Struffoli is a sticky, sweet, and crunchy treat. People usually arrange these balls in a wreath or pyramid shape as a visually appealing centerpiece of a festive party table.

Sartù di Riso is a sophisticated Neapolitan rice-based dish. Dating back to the 18th century, it showcases the influence of French cuisine in Naples during the Bourbon reign.

Sartù di riso is basically a dome-shaped rice timbale (a molded dish) filled with a rich ragù, peas, mushrooms, cheese (often mozzarella or provolone), and sometimes boiled eggs or meatballs. The rice is cooked with saffron and turned into a vibrant yellow color.

Sartù di riso is a complex baked dish that combines creamy and crunchy textures with a rich, savory flavor profile. Locals often reserve this celebratory dish for special occasions.

Pasta e fagioli, which translates to “pasta and beans,” is a traditional Neapolitan pasta soup with a rustic appeal. Originating in peasant cuisine, it is a comfort food dish especially popular during the colder months.

Pasta e fagioli cooks small pasta shapes (like elbow macaroni) with cannellini or borlotti beans in a broth enriched with garlic, olive oil, tomato paste, and sometimes meaty ingredients like pancetta. The complete soup often comes with grated parmesan and extra olive oil on top.

Casatiello is a savory Easter bread from Naples. It boasts a distinctive ring shape symbolizing the crown of thorns worn by Jesus Christ.

The leavened dough of casatiello is enriched with lard, cheese (pecorino or parmesan), and black pepper before being studded with chunks of salami or other cured meats. People occasionally add hard-boiled eggs to the dough before baking.

Casatiello is an extremely hearty bread with a soft texture and a flavorful, umami-packed taste. Family members and friends always enjoy this bread together during the Easter period.

Graffe is a famous type of Neapolitan doughnut often associated with breakfast or Carnival celebrations. It offers a particularly soft and airy texture that sets it apart from other types of doughnuts.

This deep-fried sweet treat is made from a yeast dough enriched with potatoes and often rolled in sugar after being cooked. Graffe has been around since the 18th century, when some parts of Italy were under Austrian rule, and locals learned some pastry ideas from Austrian cuisine.

O pere e ‘o musso, translating to “the foot and the snout,” is a distinctive street food from Naples. It is a unique combination of boiled beef snout and pig feet.

When serving this unlikely food combo, people typically arrange the ingredients on a plate or in a sandwich with salt and lemon juice. Have a bite, and let the savory, gelatinous appeal of these meat cuts wash over your taste buds.

After exploring the best dishes in Naples, what do you think are the defining features of Neapolitan cuisine? I will answer this question in the next section.