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Quanto conosci Napoli?

Quiz!

start

Domanda 1/10

Pizzapolis

La città di Pulcinella

Palepolis

Qual è uno dei primi nomi della città?

Chi ha fondato Napoli secondo la leggenda?

La sirena Partenope

Totò

Domanda 2/10

Ulisse

Qual è la chiesa più famosa e grande della città?

Chiesa del Gesù Nuovo

Basilica di San Giovanni Maggiore

Duomo

Domanda 3/10

Dove si trova la tomba di Virgilio?

Santa Chiara

Parco Vergiliano

Posillipo

Domanda 4/10

In quale Piazza si deve attraversare bendati per andare incontro a dei cavalli?

Piazza Borsa

Piazza Plebiscito

Quattro Palazzi

Domanda 5/10

Chi è "O' munaciello"?

Un prete di bassa statura

Il fantasma di un monaco

Uno spettro deforme che porta fortuna

Domanda 6/10

Dove si trova la sedia della fecondità?

Quartieri Spagnoli

Forcella

Vomero

Domanda 7/10

Perché si chiama Castel dell'Ovo?

Ai napoletani piace la frittata di pasta

A causa di una gallina ribelle

Uno stratagemma di Virgilio

Domanda 8/10

Dove si trova il Cristo Velato e chi l'ha scolpito?

MANN/Iago

Cappella San Severo/Sanmartino

Duomo/Raimondo di Sangro

Domanda 9/10

Per quanto si estende la "Napoli sotterranea"?

190km

470km

230km

Domanda 10/10

Da oggi conosci un po' di più di questa meravigliosa città!

Congratulationi!

Ricomincia?

Wrong!

Try again!

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Quiz su Napoli! by Arcangela Deborah D'Addetta on Genially

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Quanto conosci Napoli? Quiz! start Domanda 1/10 Pizzapolis La città di Pulcinella Palepolis Qual è uno dei primi nomi della città? Chi ha fondato Napoli secondo la leggenda? La sirena Partenope Totò Domanda 2/10 Ulisse Qual è la chiesa più famosa e grande della città?

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Esposizione natalizia a scuola dei pastorelli realizzati dalla classe e...

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Esposizione natalizia a scuola dei pastorelli realizzati dalla classe e...: Esposizione natalizia a scuola dei pastorelli realizzati dalla classe e dall'alunno con b.e.s. :checkered_flag:, , , Descrizione :red_flag:, Esplicitazione pratica del Laboratorio :unlock:, Target e obiettivi finali :confetti_ball:

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Documentario sulle tradizioni e le tecniche dell'arte presepiale on tour.

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"L' ARTE PRESEPIALE  A SAN GREGORIO ARMENO. UNA TRADIZIONE DI FAMIGLIA" - DOCUMENTARIO

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I must da visitare!

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I luoghi da non perdere di Napoli - Google My Maps

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Un food tour da insider!

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So say the Neapolitans. I, who know them well, as their adopted daughter for more than fifteen years, I know that they have taken this proverb very seriously.

"And what is the problem?" he would say, "That's the way we are, that is, take it or leave it!"

The fact is that such a city cannot be explained. Naples is taken or left, as well as its inhabitants, worker ants always in a hurry, with their heads full of whirling ideas.

There is genius in their irreverent joviality, in that Neapolitan attitude to create and solve problems. All this passion finds its best expression in food and precisely in order not to live fast, literally or otherwise, food perfectly reflects the nature of those who create it.

It would be easy to talk about pizza, yet, in this case, the emphasis is on another type of offer, another way of living and enjoying the culinary tradition of Naples.

I'm talking about street food, but not contemporary: I want the street food that existed before its name was invented, that of the hot and Peroni beer, that of père 'o musso sale e limone , of the fried paranza cuoppo , olives wrapped like goldfish from fairs. I want food that makes my hands dirty and I want to eat it like the real pros, on the street and on my feet, maybe even without a handkerchief.

So what do you do? You go for kiosks, shacks, chalets, traveling carts and so on and so forth and, with these premises, the first place to be explored is certainly the seafront of Mergellina.

People always go to Mergellina: in summer, in winter, when it rains, when it is hot, especially when it is hot. Matilde Serao, the inimitable of wonders of Naples, described the poverty which, centuries ago, struck the people of the warehouses near the port, hungry and therefore full of talent. Neapolitan cuisine is rich in recovered recipes and that of is not excluded: derived from the leftovers of bread dough, because nothing could be thrown away, pepper and a little lard were added to it, tasty ingredients that cost little. Later, the tarallo n'zogna e pepe was enriched with almonds, defining the modern hot that can be found everywhere. Once upon a time there were , today it is enough to take two steps in the Mergellina neighborhood.

As the name itself implies, it is the pig's leg and the calf's snout that are popularly served accompanied by the four stomachs of the calf, including tripe. I have heard that connoisseurs prefer the so-called centopelle , or , a part of the stomach of ruminants. Seeing it always reminds me a little of Doctor Zoidberg, but they assure me it's delicious. In Mergellina you can find a small cart that serves père e 'or musso still sprinkled with salt from the horn.

At this point, however, it's time to move elsewhere. We abandon the turquoise shores to make our inexorable ascent. Next stop: historic center.

I don't want to upset anyone, but this is not the place to talk about fried pizza, pizza a portafoglio , frittatine e crocché . It is true that when you say Naples, you say pizza, but my research runs on other tracks today. This is why I want to give credit to another wonder of Neapolitan street food: la parigina. First of all, Paris has nothing to do with it. This sort of rustic pizza speaks the dialect because it seems to have been born in the royal kitchens of Naples by the hand of a monsù (monsieur), a French cook who had conceived it as a snack for Queen Maria Carolina of Habsburg-Lorraine. It was then refined in preparation by his disciples and later by the Neapolitans themselves.

It is bread dough richly stuffed with tomato sauce, cooked ham and provolone and topped with a layer of puff pastry.

I know, however, that I can do better, Naples can do better, and to find out what I am referring to, we need to go into the truthfulness, the Neapolitan tradition, more precisely in the Porta Capuana district. Here, even today, resilient to every change, to every McDonaldian cementation, we can find his majesty 'o bror 'e purpo. You just have to ask for Pasquale and let him take control.

The rich had the meat broth, the poor had the octopus broth. Giuseppe Marotta, a famous Italian writer of the last century, described it as follows: "It is marine tea, it tastes like rock, seaweed, phosphorus, the beard of tritons, the armpits (or worse) of mermaids, of wonderful or obscene Greek mythology ".

It is nothing more than octopus cooked in its water with oil, lemon, parsley, salt and pepper. In ancient times it was sold in cups as a remedy for the cold and if you were lucky you could even get a piece of tentacle which, in jargon, was called ranfetella . In fact, at the beginning, sea water was used to cook it. Today these practices are obviously no longer adopted, but the tradition of the cup has remained. It could be said that octopus broth is the forerunner of Neapolitan sea street food, followed by fried fish, fried cod and anchovies, seaweed , baby octopus alla luciana , and mussel soup.

To sum up, a cup of sea between your fingers.

After all this goodness, it's probably time to digest. I said that the cliché wants the typical Neapolitan , exaggerated, and the next street food amply demonstrates this. However, more than a street food it is a street drink, to which different names have been assigned: some call it lemon juice, someone sciacquapanza , others still, and the one I prefer, gazzosa a cosce apertegazzosa with open legs .

Thanks to their inventiveness we owe the birth of the sciacquapanza , the pyrotechnic digestive. The wisest will warn you: as soon as the baking soda begins to foam in the glass, you need to drink it all in one go. Guaranteed liberation, especially if after the salty foods you venture to taste one of the many prêt-à-manger sweets of the Neapolitan tradition, those that will inexorably dirty your hands: , , curly and short pastry sfogliatelle , fiocchi di neve (snowflakes), delizie al limone ( lemon delights), tarts with wild strawberries and cream.

My glorious ascent therefore can only end at Vomero.

In Naples street food is not mentioned in vain without mentioning zeppole e panzarott. The streets of the city are full of them and, especially in the provincial towns, there are often real street vendors who exclusively sell these two delicacies. The are nothing more than fried pizza dough and the panzarotti are small cylinders of dough made with mashed potatoes, parsley, salt, pepper and grated cheese, in a nutshell a sort of poor . The secret of their crunchiness remains a secret: it is not breaded, there is no flour, there is no egg, but they are very fragrant. The real pros have well thought of concentrating their efforts: take a , open it and slap inside a . Afterwards you will have your hands full of oil, but this is the purpose.

Traditionally they are served in the , the classic paper straw funnel. Centuries ago it was called " " because the sellers, given the poverty of the Neapolitan people who did not want to give up good food, deferred payment for up to eight days from the time of purchase. Today the has become a delight, but at the time, as Matilde Serao said, it used to be made of various fried "leftovers" from panzerotti small fish called which are leftovers from the bottom of the fishmongers' baskets [...] a piece of artichoke, or a core of cabbage, or a fragment of anchovies.

You should be hungry by now. Traditional Neapolitan cuisine is full of dishes that have a particular vocation for the street and it would be impossible to name them all. What I can suggest is to get lost: get lost in the streets of Naples, follow the scents, follow the crowd. Stop as much as possible to ask, to listen, with your ears and with your heart. The true soul of the city can be found in its alleys, where the scent of fried and sautéed becomes a guest like you and accompanies you by the hand. And eat and drink without worries, because, as they say in Naples, " quatto cose te fanno cunzula': 'a femmena, l'argiamma, 'o suonno ... 'o magnà" (Four things can console you: 'a woman, money, sleep and to eat!
EAT MERGELLINA/LUNGOMARE CARACCIOLO:
Chioschetto da Sasà

Da Giacomino

Taralli caldi Nas'e can'

Chalet Ciro

Friggitoria Osteria Mediterranea
CENTRO:
Cca' sta 'a figlia do' Luciano (Pasquale)

Lello delle granite

L'acquafrescaio di Piazza Trento e Trieste

Fiorenzano tripperia

Pizzeria Di Matteo

Antica Pasticceria Carraturo

Tarallificio Leopoldo

Friggitoria Verace Napoli

Sfogliatelle Calde Attanasio UNICA SEDE
VOMERO:
Friggitoria Vomero

Gastronomia Ambrosino
Photography by Francesco Sammarco

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Discover the secrets of Neapolitan Street Food - Italy Segreta Food

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So say the Neapolitans. I, who know them well, as their adopted daughter for more than fifteen years, I know that they have taken this proverb very seriously. "And what is the problem?" he would say, "That's the way we are, that is, take it or leave it!"

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Il Vesuvio, simbolo della città, visto dal Vomero.

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Il principe della risata.