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A kahoot made by Cerrato Ruben!

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You don't understand the text version? Don‘t worry! I have found this for you!

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Snowflake rolls (Fiocchi di neve): here’s how to make them fluffy and soft!

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Do you want to know how to make "Fiocchi di Neve"? Here's a recipe!

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Short PDF by Luca Zhou! About the tastiest dessert of Naples!

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How to Make PIZZA MARGHERITA like a Neapolitan Pizza Chef

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QR code with the Kahoot answers!

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Best Neapolitan Music

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A classic dessert of Naples.

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Dal panificio al tarallificio

Lo storico marchio Poppella nasce a Napoli, nel lontano 1920, dalla fusione di due nomi: Papele (Raffaele) e Puppnella (Giuseppina), ovvero Raffaele Scognamillo e sua moglie Giuseppina Evangelista, che, proprio in quegli anni, avevano iniziato l'attività di panificatori nel popolare Rione Sanità. Superati i difficili anni della Seconda Guerra Mondiale, nel 1960 la gestione passò nelle mani del figlio Salvatore e, nel 2005, in quelle di suo figlio Ciro, la terza generazione di Poppella. Nel 2016, a completamento di questo passaggio, Poppella apre il suo secondo punto vendita in via Santa Brigida, nel cuore turistico della città, a due passi dal Maschio Angioino, dalla Galleria Umberto I e dal Teatro San Carlo.

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Lo storico marchio Poppella nasce a Napoli, nel lontano 1920, dalla fusione di due nomi: Papele (Raffaele) e Puppnella (Giuseppina), ovvero Raffaele Scognamillo e sua moglie Giuseppina Evangelista, che, proprio in quegli anni, avevano iniziato l'attività di panificatori nel popolare Rione Sanità.

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A kahoot game about pizza made by Grieco and Pragasan (A moderator will give you the PIN).

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Join a game of kahoot here. Kahoot! is a free game-based learning platform that makes it fun to learn – any subject, in any language, on any device, for all ages!

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In Italian cuisine, ragù ( pronounced ) is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical are ragù alla bolognese ( Bolognese sauce). Other types are ragù alla napoletana ( Neapolitan ragù), and ragù alla Barese (sometimes made with horse meat).

In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid. The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal. The liquids can be broth, stock, water, wine, milk, cream or tomato, often in combination. If tomatoes are included, they are typically limited relative to the meat, making it a meat stew rather than a tomato sauce with added meat.

In southern Italian regions, ragù is often prepared from substantial quantities of large, whole cuts of beef and pork, and sometimes regional sausages, cooked with vegetables and tomatoes. After a long braise (or simmer), the meats are removed and may be served as a separate course without pasta. Examples of these dishes are ragù alla Napoletana ( Neapolitan ragù) and carne al ragù.

Etymologically speaking, the term comes from the French and reached the region of Emilia-Romagna in the late 18th century, perhaps following Napoleon's 1796 invasion and occupation of those northern regions. Prior to that time, peninsula cuisine had a long history of meat stews going back to the Renaissance period. However, they were neither known as ragù nor is there any record of pairing them with pasta. Starting in the 16th century, it was not uncommon for pasta to be cooked in and served with a meat broth, often like a simple soup, from which the meat was removed and served separately, if eaten at all.

The first documented recipe for a meat sauce, in which the cooked meat was an integral part of the sauce served with pasta, dates from the end of the 18th century. The first ragù as a sauce, ragù per i maccheroni, was prepared and recorded by Alberto Alvisi, the cook to the Cardinal of Imola (at the time maccheroni was a general term for pasta, both dried and fresh). The recipe was replicated and published as Il Ragù del Cardinale (The Cardinal's Ragù).

After the early 1830s, recipes for ragù appear frequently in cookbooks from the Emilia-Romagna region. By the late 19th century, the use of heavy meat sauces on pasta was common on feast days and Sundays only with the wealthier classes of the newly unified Italy, given the expense of meat.

Independent research by Kasper and De Vita indicates that, while ragù with pasta gained popularity through the 19th century, it was largely eaten by the wealthy. However, technological advances that came with the industrial revolution at the end of the 19th century made pasta flour more affordable for the less affluent. The adoption of pasta by the common classes further expanded in the period of economic prosperity that followed World War II. According to De Vita, before World War II, 80% of the Italian rural population ate a diet based on plants; pasta was reserved for special feast days and was then often served in a legume soup.

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In Italian cuisine, ragù ( pronounced ) is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta.

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Thanks to GialloZafferano on YouTube.

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Fun Fact:
I colori della bandiera italiana derivano proprio dai colori della pizza.

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Spaghetti alle vongole ( pronounced [spaˈɡetti alle ˈvoŋɡole]), Italian for " spaghetti with clams", is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine).

Palourde, or carpet-shell clams, vongola verace, are used; or the small, Mediterranean wedge shell (Donax trunculus), also known as the Tellina or "bean clam". Both types are also called arselle in Liguria and Tuscany. In America small cherrystone clams may be substituted.

Italians prepare this dish two ways: in bianco, i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and in rosso, like the former but with tomatoes and fresh basil, the addition of tomatoes being more frequent in the south. Traditionally, the bivalves are cooked quickly in hot olive oil to which plenty of garlic has been added. The live clams open during cooking, releasing a liquid that serves as the primary flavoring agent. The clams are then added to the firm pasta (spaghetti, linguine, or vermicelli), along with salt, black pepper (or red pepper), and a handful of finely chopped parsley.

In the Liguria region of Italy, east of Genoa, Spaghetti alle vongole (veraci) means spaghetti with tiny baby clams in the shell, no more than the size of a thumbnail, with a white wine/ garlic sauce. Linguine also may be used for the pasta in preference to spaghetti.

Italian-American recipes sometimes use cream in this dish, but in its area of origin this would be considered most unorthodox. Gillian Riley considers cream alien to the spirit of Italian cooking, remarking that, "the way cream dumbs down flavor and texture is not appropriate to the subtle flavor and consistency of pasta.".

In America cheese is sometimes added to this dish, although Italians believe it overpowers the simple flavors of the clams and of good quality olive oil.

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Spaghetti alle vongole ( pronounced [spaˈɡetti alle ˈvoŋɡole]), Italian for " spaghetti with clams", is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Palourde, or carpet-shell clams, vongola verace, are used; or the small, Mediterranean wedge shell (Donax trunculus ), also known as the Tellina or "bean clam".

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Neapolitan pizza ( Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or "Fior di Latte di Agerola", a cow milk mozzarella made exclusively in the Agerola comune. Neapolitan pizza is a Traditional Speciality Guaranteed (TSG) product in Europe, and the art of its making is included on UNESCO's list of intangible cultural heritage. This style of pizza gave rise to the New York-style pizza that was first made by Italian immigrants to the United States in the early 20th century.

According to the rules proposed by the Associazione Verace Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60-90 seconds in a 485 °C (905 °F) wood-fired oven. When cooked, it should be soft, elastic, tender and fragrant.

There are different variants, but the original one is called Pizza Margherita, and it follows the essential rules for the ingredients, tomato, sliced mozzarella, basil and extra virgin olive oil, sometimes with a sprinkle of Parmesan Cheese on top. Other variants are: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil and pizza Margherita DOP made with tomato, buffalo mozzarella from Campania, basil and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (TSG) product in Europe. The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years.

In Argentina, a pizza a la napolitana ("Neapolitan pizza") is a pizza topped with mozzarella cheese and slices of fresh tomato, which may also be flavoured with garlic.

Neapolitan pizza has a denomination of control (DOC) status granted by the Italian Standardization Body administered by the Associazione Vera Pizza Napoletana (AVPN). A DOC designation is available to pizzerias that meet strict requirements in following Neopolitan traditions in the art of pizza making.

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Neapolitan pizza ( Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese.

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In Naples, pizza is a must, so much so that you can be found it in all its possible variations and interpretations and so much so that it has become a UNESCO heritage in 2017. Pizza is an expression of Neapolitanism to the nth degree so much so as to reflect even precise historical moments. This is the case of one of the most famous variations of the Neapolitan pizza, that is, fried pizza.

The fried pizza is an expression of Neapolitanism, it was born as a response of the Neapolitan people after the war. Indeed, in the first post-war period eating pizza had become almost a luxury both because of the ingredients and because many of the ovens had been torn down during the bombings of the Second World War. It was in this climate that the art of Neapolitan arranging created one of his masterpieces.

Fried pizza 'born' from the same dough as pizza, but instead of being cooked in wood, it is soaked in the red-hot oil that swells it, also giving the illusion of a more abundant lunch. Prepared also in the alleys and in private homes, the fried pizza is also remembered by the famous film by Vittorio De Sica, The Gold of Naples, where Sophia Loren, plays the role of a wife of a pizza maker who is selling a fried pizza after the war in Naples.

The first ingredients of the Neapolitan fried pizza were never fixed, as they tried to fill the dough with what was in the house at that time, but one of the most famous filling ingredients, which has now become a main ingredient, is ricotta. The fried pizza in its natural form presents, in addition to the golding of the fried dough, a filling of a kind of cheese as ricotta and provola, which is often accompanied by different types of salami. You can eat it on the street or at the table, half-moon ( battilocchio in Naples) or overflowing from the plate, stuffed with salt but also sweet, you must trying the fried pizza in every variation.

Expression and exaltation of Naples, fried pizza is one of the things you can't do without if you come to Naples. You can find it in every alley of the city, but if you want to know the queen of Neapolitan fried pizza, you have to go to the Rione Sanità, the historic district of Totò and the Spagnuolo palace, where you'll find Isabella De Cham, Neapolitan doc pizza worker, who with a brigade all-female reigns undisputed in the field of fried pizza. Among light doughs, golden and fried and filled with more traditional recipes but also with much experimentation deriving from long-lived Neapolitan cuisine, it will give you flavors that you will hardly find elsewhere.

Run to Naples and try the fried pizza!

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Neapolitan fried pizza: history and tradition of a Neapolitan recipe

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In Naples, pizza is a must, so much so that you can be found it in all its possible variations and interpretations and so much so that it has become a UNESCO heritage in 2017. Pizza is an expression of Neapolitanism to the nth degree so much so as to reflect even precise historical moments.