Best restaurants and what to eat
Italy
Naples is one of Italy’s great culinary capitals, where bold flavors, street food, and deeply traditional home cooking meet the bounty of the Campanian coast and fertile volcanic soils around Mount Vesuvius. The city is famous for its pizza heritage, simple tomato-based sauces, seafood specialties, rich pastries, and intensely aromatic ingredients such as basil, mozzarella, and local olive oil.
A supple, milky buffalo-milk cheese with a delicate tang and lush, elastic texture. In the Naples area it is prized fresh, ideally eaten the day it is made, and served with tomatoes, basil, or simply with bread and olive oil.
The iconic plum tomato of the Neapolitan hinterland, celebrated for its low acidity, sweet flesh, and rich, balanced flavor. It is the backbone of classic sauces and pizza toppings, especially when cooked briefly to preserve its bright character.
A fresh cow’s-milk cheese with a clean dairy flavor and tender, moist bite. Around Naples it is used on pizzas and in baked dishes for a softer, slightly lighter profile than buffalo mozzarella.
A semi-hard aged cheese from the Sorrento Peninsula near Naples, with a savory, nutty, and sometimes piquant flavor. It is excellent shaved over pasta, melted into baked dishes, or paired with local bread and fruit.
Light, creamy, and gently sweet, this buffalo ricotta has a fine grain and lush finish. It appears in both savory fillings and pastries, where its freshness provides balance and richness.
A pressed, salted ricotta with a firm texture and clean, milky-saline flavor. In Neapolitan cooking it is often grated or crumbled over pasta and vegetable dishes to add depth and a pleasant savory edge.
The signature wine of Mount Vesuvius, made in red, white, and rosé styles with a volcanic mineral character. It is typically fresh and expressive, pairing well with seafood, pizza, and rich Neapolitan dishes.
A lightly sparkling red wine historically associated with the Naples area, known for its lively fruit, soft fizz, and easy-drinking style. Traditionally served chilled, it pairs especially well with pizza and cured meats.
A historic local red wine from the hills near Naples, often fresh, aromatic, and gently sparkling. Its bright acidity and fruit make it a classic companion to robust regional cooking.
A distinctive white wine made from the Catalanesca grape grown on the volcanic slopes near Vesuvius. It is usually crisp and mineral, with orchard-fruit notes and a clean finish that suits seafood and vegetable dishes.
A brisk, high-acid white wine from the broader Naples area, valued for its refreshing citrus and green-fruit profile. It can be still or sparkling and is excellent with fried snacks and shellfish.
A native Campanian red grape wine that often shows cherry fruit, floral notes, and a soft, savory edge. In the Naples region it is prized for its balance and ability to complement tomato-rich food.
The iconic Neapolitan pizza, defined by a tender, blistered crust, San Marzano tomato, mozzarella, basil, and olive oil. It captures Naples’ genius for simplicity, balance, and intense flavor.
A classic old-style Neapolitan pizza topped with tomato, garlic, oregano, and olive oil, without cheese. Bright, fragrant, and minimalist, it is one of the purest expressions of the city’s pizza tradition.
A street-food specialty where folded pizza dough is fried until crisp outside and airy inside, then filled with ricotta, pork products, or tomato. Rich, comforting, and indulgent, it is a beloved Naples classic.
A folded baked pizza that encloses cheese, cured meats, or tomato in a soft, chewy crust. In Naples it is often heartier and more rustic than its open-faced cousin, with a satisfying contrast of crust and filling.
A refined yet simple pasta dish of spaghetti with clams, garlic, olive oil, white wine, and parsley. Salty-sweet and briny, it reflects the coastal soul of Neapolitan cooking.
A creamy pasta from the Sorrento Peninsula made with fried zucchini and cheese, creating a silky sauce without cream. It is elegant, vegetal, and deeply satisfying.