Neapolitan cuisine

Pizza is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.

thumb| Lasagna, also known by the plural form lasagne, is a type of pasta made in wide, flat sheets. It originates in Italian cuisine, where it is served in a number of ways, including in broth (), but is best known for its use in a baked dish made by stacking layers of pasta, alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices. Typically, cooked pasta is assembled with the other ingredients, topped with grated cheese, and then baked in an oven (): regional v

Macaroni (), known in Italian as maccheroni, is a pasta shaped like narrow tubes. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as "elbow macaroni". Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The common curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine.

Calzone is an Italian oven-baked folded pizza. A typical calzone is made from salted bread dough, baked in an oven and stuffed with prosciutto or salami, mozzarella or ricotta, and Parmesan or pecorino, as well as an egg. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked folded pizza rather than a fried folded pizza (i.e. panzerotti), although calzones and panzerotti are often mistaken for each other.

Italian salad made of sliced fresh mozzarella, tomatoes, and sweet basil

typical Neapolitan pizza topped with tomato, mozzarella, and fresh basil

style of pizza made with tomatoes and Mozzarella cheese

Italian pasta dish

Neapolitan pasta dish with tomatoes, olive oil, olives, capers, garlic (and sometimes anchovies)

an ice cream composed of three separate flavors (typically vanilla, chocolate, and strawberry) arranged side by side in the same container, usually without any barrier between them

pasta dish

'''''' (; : ) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy — it's name deriving from the Italian diminutive of "thin leaves" or "layers."

Parmigiana (, ) is an Italian dish made with fried, sliced eggplant layered with Parmesan cheese and tomato sauce, then baked. The origin of the dish is claimed by the regions of Sicily, Campania, and Emilia-Romagna.

Italian meat sauce

Zeppole (; : zeppola) are Italian pastries consisting of a deep-fried dough ball of varying sizes, but typically about in diameter. These fritters are usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. They are traditionally eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.

Struffoli (; , ), also known as Honey Balls, is a Neapolitan dish made of deep fried balls of sweet dough. The dough is used in many Italian sweet treats such as chiacchiere. For struffoli, the dough is formed in to balls about the size of marbles. Crunchy on the outside and light inside, struffoli are mixed with honey and other sweet ingredients and formed into mounds or rings. There are many different ways to flavour them, but the traditional way is to mix them in honey with diavulilli (nonpareils sprinkles), cinnamon, and bits of orange rind. Naming varies by region: in Calabria they are al

form of Italian Cooking

onion-based pasta sauce from the region of Campania, Italy

typical Neapolitan pizza topped with tomato, garlic, oregano and olive oil

'''''' (; ) are an elongated form of , or hand-rolled pasta. The name is also used for a baked cheese and vegetable dumpling, prepared in some regions of Italy.

Mafaldine, also known as reginette (Italian for 'little queens') or simply mafalde, is a type of ribbon-shaped pasta.

Casatiello (; ) is a leavened savory bread originating from Naples prepared during the Easter period.

Pastiera (; ) or pastiera napoletana is a type of Neapolitan tart made with cooked wheat, eggs and ricotta cheese, and flavored with orange flower water. It is usually eaten at Easter.

flip-over coffeemaker that relies on gravity

thumb|Paccheri with pork ragù Paccheri () is a type of pasta in the shape of a very large tube, originating from the Campania region of Italy. They are generally smooth, but there is also a ribbed version, paccheri millerighe. The name comes from Neapolitan paccharia, 'slaps', with a depreciative -ero suffix (-eri in plural) to indicate something common. The name has been ascribed to a slapping sound they may make when eaten. They can be served stuffed, and are commonly prepared with beans, or with ricotta and tomato sauce in Campania. As they are eaten, they split open, forming a flat sheet.

Sedani is a type of pasta slightly larger than macaroni, with a similar slight bend. They can be smooth (lisce) or furrowed (rigati).

thumb|Pizzaiola in Venice, Italy thumb|Pizzaiola with potatoes and artichokes Pizzaiola, also known as '''''', is a dish derived from the Neapolitan and Apulian traditions that features meat (often less expensive cuts of beef) cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most versions also include tomato paste, oregano, and basil.

Italian cuisine

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Mustacciuoli, also known as mustaccioli or mostaccioli, is a pastry originating in the Naples region of Italy, usually served at Christmas time.

typical dish of Naples

Calamarata is a type of thick ring pasta, often dyed with black squid ink to resemble sliced calamari.