{"id":17514,"date":"2020-12-23T11:53:02","date_gmt":"2019-11-25T14:36:04","guid":{"rendered":"http:\/\/shop.movery.it\/natale-napoli-cosa-si-mangia\/"},"modified":"2023-03-01T16:54:23","modified_gmt":"2023-03-01T15:54:23","slug":"natale-napoli-cosa-si-mangia","status":"publish","type":"post","link":"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/","title":{"rendered":"This is how we eat at Christmas in Naples"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_68_1 ez-toc-wrap-left counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#Un_tipico_Natale_napoletano\" title=\"A typical Neapolitan Christmas\">A typical Neapolitan Christmas<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#Le_case_di_Napoli_si_riempiono_di_profumi_e_suoni_di_Natale\" title=\"Naples homes fill with the scents and sounds of Christmas\">Naples homes fill with the scents and sounds of Christmas<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#Il_cenone_del_24\" title=\"The dinner on the 24th\">The dinner on the 24th<\/a><ul class='ez-toc-list-level-4' ><li class='ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#Gli_antipasti\" title=\"The appetizers\">The appetizers<\/a><ul class='ez-toc-list-level-5' ><li class='ez-toc-heading-level-5'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#Le_pizzette_di_alghe\" title=\"Seaweed pizzas\">Seaweed pizzas<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#I_paccheri_ai_frutti_di_mare\" title=\"Seafood paccheri\">Seafood paccheri<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#Il_capitone\" title=\"The eel\">The eel<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#Il_baccala_fritto\" title=\"The fried codfish\">The fried codfish<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#La_minestra_maritata\" title=\"The soup maritata\">The soup maritata<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#Insalata_di_rinforzo\" title=\"Reinforcement salad\">Reinforcement salad<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#Roccoco\" title=\"Roccoco\">Roccoco<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#Struffoli\" title=\"Struffoli\">Struffoli<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#Mostaccioli_di_Natale\" title=\"Christmas mostaccioli\">Christmas mostaccioli<\/a><\/li><\/ul><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/movery.it\/en\/natale-napoli-cosa-si-mangia\/#La_tombola\" title=\"The raffle\">The raffle<\/a><\/li><\/ul><\/nav><\/div>\n<p>It can happen that you are forced to stay away, unfortunately sometimes even on Christmas Day, from the city of Naples and your family. I am writing this article for those who cannot see their families again and want to bring a little bit of Partenope back home. Let us remember together what Christmas days are like in Naples and not only at the table.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Un_tipico_Natale_napoletano\"><\/span>A typical Neapolitan Christmas<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>At Christmas, the streets of the city of <strong>Naples<\/strong> teeming with people and voices, queues are just about everywhere, and smiles too, all of which is already the norm but is greatly amplified by the joy of the <strong>Christmas holidays<\/strong>.<\/p>\n<p>The best place to hear the<strong>Christmas atmosphere<\/strong> is definitely the old town, particularly the market: the savvy people go there days in advance to grab the best products, away from the holiday crowds.<\/p>\n<p>Fishermen are the great heroes of the festival; in fact, they stay open all hours. Theirs are family businesses and they live the <strong>Christmas<\/strong> as a time when joy is accompanied by hard work. They indulge in the rare moments of peace, with an eye out for the eels that punctually try to sneak out of the tanks, a moment dedicated to tradition by eating the classic <strong>pizza with escarole<\/strong>. Unmissable, in anticipation of the abundant <strong>Christmas dinners<\/strong>, is in fact the presence of pizza at lunch. This like many of the traditions, is not followed by everyone: some prefer to keep light while waiting for the lavish evening meals.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Le_case_di_Napoli_si_riempiono_di_profumi_e_suoni_di_Natale\"><\/span>Naples homes fill with the scents and sounds of Christmas<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>When you grew up in the South, in your childhood memories you have the image of these big tables, full of festive people, open to relatives but also to those passing through in their lives. Because at Christmas, you know, you open your hearts and wreath-decked doors to anyone who wants to bring joy.<\/p>\n<p>Southerners, but in general all Italians, have always made the<strong>welcome<\/strong> a boast, and the magic of the holidays makes it almost a duty.<\/p>\n<p>The undisputed stars of the kitchens are usually the aunts who take turns hosting on December 24, 25 and 26. Busy and ready to churn out their best dishes, while husbands are sent on a mission for last-minute gifts or that forgotten ingredient that is absolutely necessary to make everything perfect. In some homes, the situation is reversed and it is the uncle chef, called only on the very big occasions to the stove, who is the master: no one would dare try to provide guests with the pale imitation of seafood paccheri that he makes.<\/p>\n<p>When one is an adult, we leave behind gifts, poems and rewards for saying them, what remains imprinted, in addition to the protective feeling of being many in the same house, is that special scent created by the cooking done in abundance and at the same time of a lavish meal, a mixture of sweet and savory, fried and boiled, hot and cold.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Il_cenone_del_24\"><\/span>The dinner on the 24th<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Here are some of the recipes for traditional Neapolitan Christmas Eve dishes perfect for those who want to bring a little bit of Partenope to the table. Take a seat at the stove and let's start with the appetizers.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"Gli_antipasti\"><\/span>The appetizers<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>Classic Neapolitan fried foods and entr\u00e9es such as the <strong>bruschetta<\/strong>. Widespread is the<strong>seafood salad<\/strong>, a warmed octopus dipped in a zest of lemon, garlic, parsley and oil, which is often accompanied by seaweed pizzas.<\/p>\n<h5><span class=\"ez-toc-section\" id=\"Le_pizzette_di_alghe\"><\/span>Seaweed pizzas<span class=\"ez-toc-section-end\"><\/span><\/h5>\n<p>Ingredients of the <strong>seaweed pizzas<\/strong> (or seaweed fritters): 250gr flour, 200 ml water, 12gr brewer's yeast, 8gr salt, 40gr seaweed (to buy just go to your nearest fishmonger), seed oil for frying.<\/p>\n<p>Place the flour in a bowl with the water in which you have already dissolved the yeast; it is recommended that you always put in a pinch of sugar, which helps the rising process. Then start kneading and add the salt. Knead the batter until it has a smooth consistency and let it rise for an hour. After rising, add the chopped seaweed. Now all that remains is to fry them!<\/p>\n<p>Pour the batter by spoonfuls into boiling oil and fry them until golden brown, a couple of minutes should be enough. Once ready place them on a plate lined with paper towels and serve hot.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"I_paccheri_ai_frutti_di_mare\"><\/span>Seafood paccheri<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>To prepare the <strong>seafood paccheri<\/strong>\u00a0you need: 500gr paccheri, 200gr squid, 200gr cuttlefish, 400gr clams, 400gr mussels, 200gr shrimp, 300gr zucchini, 800gr cherry tomatoes, 3 cloves of garlic, extra virgin olive oil to taste, salt and pepper to taste, white wine to taste.<\/p>\n<p>Boil mussels and clams in a large pot to open, then strain and save the cooking water. In a frying pan, saut\u00e9 the oil with minced garlic and cook the cuttlefish and squid that you have coarsely chopped. Saut\u00e9 the thinly sliced zucchini with garlic, oil and parsley. When the squid are cooked, add the shrimp, chili, cherry tomatoes, and deglaze with white wine. Just before turning off the flame add the clams, mussels and zucchini diluting with the preserved cooking water.<\/p>\n<p>Cook the paccheri in plenty of water, then season them with the seafood, and the paccheri will be ready to enjoy.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"Il_capitone\"><\/span>The eel<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>To cook the famous <strong>eel<\/strong> Christmas you will need 3 cloves of garlic, 5 bay leaves, 1 lemon, oil, salt, and pepper to taste.<\/p>\n<p>It is recommended to buy it already cleaned, then wash it and cut it into pieces of about six centimeters. Arrange it in a baking dish, then whisk the lemon juice with 3 tablespoons of oil, chopped garlic and bay leaf, salt and pepper, sprinkle the eel with this emulsion and then bake in a medium oven for about 40 minutes.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"Il_baccala_fritto\"><\/span>The fried codfish<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>Another traditional Neapolitan fish second course is the <strong>fried codfish<\/strong>. Preparation is very simple, you will need 1 codfish, 400gr flour and 1l peanut oil.<\/p>\n<p>Wash the cod and lay it on a layer of paper towels, then prepare flour in a bowl where as soon as it is drier you will dip the cod. Once breaded, put the oil on to heat and fry the cod over medium heat, turning it until golden brown.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"La_minestra_maritata\"><\/span>The soup maritata<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>The ingredients of the <strong>minestrone soup<\/strong> are mascariello, pig's ear, lard, cabbage, escarole, torzelle, garlic, salt, cheese and bread.<\/p>\n<p>Take the mascariello and pig's ear and cook it in a saucepan with water then cut it into small pieces and put it back into the broth along with the lard and garlic, which you have previously laced. Wash the vegetable and cook it, aside, add salt, afterwards put it into the broth and cook it, stirring it all together. Put stale bread on the plates and pour the soup on top with a little cacio cheese.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"Insalata_di_rinforzo\"><\/span>Reinforcement salad<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>Ingredients to make the<strong>reinforcement salad<\/strong>: 200gr olives, pitted white and black, 1 cauliflower, 70gr anchovies, 200gr pickles, salt, oil, red wine vinegar to taste.<\/p>\n<p>Clean the cauliflower, cut it into chunks and heat it in water and salt for about 20 minutes until it is cooked but still crispy and toss it in a bowl with ice to stop the cooking. Once cooled put it in a large dish with the salt, oil, pickles, anchovies and olives; if you prepare it a few hours ahead it will taste even better.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"Roccoco\"><\/span>Roccoco<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>To make the <strong>rococo<\/strong> you need these ingredients: \u00bd kg flour, \u00bd kg sugar, 300gr shelled almonds, the peel of one lemon grated, a sachet of cinnamon, salt, 5gr ammonium carbonate for cakes, 2 eggs of which one whole and one only the red, 1 sachet of vanillin.<\/p>\n<p>Put the flour on a pastry board and make a hole in the center, then add the sugar and make the hole again, still adding the chopped almonds, grated lemon peel and a little more than half of the cinnamon packet, a pinch of salt and finally knead everything together. Add, if needed, a little warm water. After kneading well, add the 5gr of ammonium carbonate (leave some aside) and knead again. Once the dough is ready make many roccocos. Separately prepare a baking pan by spreading some lard on the bottom and, leaving some space between each one, arrange the roccoc\u00f2 in it. Beat the eggs in a bowl with the sachet of vanillin and pour the mixture over the roccoc\u00f2, spreading it well with your hand: this will serve to make them shiny. Bake and let bake for about 40 minutes. Once the baking is finished let cool. For those who do not have very strong teeth it is recommended to soak the roccoc\u00f2 in a little egg marsala.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"Struffoli\"><\/span>Struffoli<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>To make the <strong>struffoli<\/strong> you need these ingredients: 3 eggs, 50gr butter, 100gr sugar, a small glass of aniseed, a sachet of vanilla sugar, the grated peel of a lemon (or the grated peel of an orange) a little salt, a little baking soda, 400g flour, 250g honey.<\/p>\n<p>Form a well with the flour, put in the whole eggs, butter, sugar, a small glass of aniseed, a packet of vanilla sugar, grated lemon (or orange) peel, a little salt, a pinch of baking soda and knead. Knead until the dough comes away from your hands; you can add a little more flour if needed. Form tubular sticks and cut them into very small pieces, fry them in hot oil until golden brown, lift them up and place them in a colander. When all the pieces have been fried, take a baking pan and put 4 or 5 tablespoons of sugar, let it melt a little over low heat, then add the struffoli and honey, turning for about ten minutes. Remove them from the pan and warmly arrange them on a plate. Decorate them with citron, candied fruit, diavolini, white and silver confetti.<\/p>\n<h4><span class=\"ez-toc-section\" id=\"Mostaccioli_di_Natale\"><\/span>Christmas mostaccioli<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>To make the <strong>Christmas mostaccioli<\/strong> Neapolitans you will need these ingredients: 1kg flour, 1kg sugar, 350gr roasted and chopped walnuts, 2 grated lemons, \u00bd sachet of cinnamon, a little salt, water to taste.<\/p>\n<p>Mix all ingredients and knead with warm water. The rather soft dough does not need to be kneaded much; it is cut into small diamond shapes the thickness of your little finger. Mostaccioli are baked in a medium oven for about 15 minutes.<\/p>\n<p>Also the <strong>nougat<\/strong>, usually bought at pastry shops, is never missing from the tables of Neapolitan families.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"La_tombola\"><\/span>The raffle<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>At the end of the meal, or waiting for midnight, you cannot miss the <strong>bingo<\/strong>. Those who \"pull\" the numbers have an important task: they must know the grimace well and entertain guests by composing a story.<\/p>\n<p>Numbers are marked with the rinds of clementines. Often, in fact, one of the guests will show up with a large basket of the season's fruit, all festively polished for the occasion.<\/p>","protected":false},"excerpt":{"rendered":"<p>Typical Christmas dishes in the Neapolitan tradition. Let's find out together what they eat during the holidays...<\/p>","protected":false},"author":18,"featured_media":15576,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","content-type":"","footnotes":""},"categories":[313],"tags":[],"locations":[167,208],"class_list":["post-17514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sapori-tipici","locations-campania","locations-napoli"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","_links":{"self":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/17514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/comments?post=17514"}],"version-history":[{"count":0,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/17514\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/media\/15576"}],"wp:attachment":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/media?parent=17514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/categories?post=17514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/tags?post=17514"},{"taxonomy":"locations","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/locations?post=17514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}