Ricotta Gnocchi & Pesto alla Genovese

 

 

One of my very favorite Italian pastas is Gnocchi. A traditional dish that has been been served since the early Roman times. The word gnocchi itself means “lumps”, but it has been said that it’s derived from the Italian word, nocca – which means knuckle or nocchio – a knot in the wood. This particular gnocchi recipe I am sharing, uses ricotta cheese as the base, which produces a lighter, pillow-like consistency. But you will have to prepare at least 2 days in advance, because you will need to drain the ricotta overnight, and then freeze the gnocchi before cooking them. However, I promise that it will be well worth the effort!

Everyone knows that one of the most quintessential Italian exports is Pesto – but not everyone knows that it originated in Genoa, Italy before it made its way around the world. Pesto gets its name from the Italian verb pestare which means to crush or pound, and it’s traditionally made by using a wooden pestle and a marble mortar to grind the dry ingredients to a paste to which a drizzle of olive oil is slowly added to create a thick sauce. One of the biggest issues cooks have when making pesto is keeping it really green in color and I will give you a great tip how to do just that.

 

 

Ricotta Gnocchi
Ingredients for the gnocchi:
 3 pounds whole-milk ricotta, drained overnight in cheesecloth (in refridgerator)
 6 egg yolks
 2 teaspoons sea salt
 ¾ cup all-purpose flour, plus extra for sprinkling and dusting
To prepare gnocchi:
 Using the back of a large spoon, press the ricotta through a fine-mesh sieve into a large bowl. Add the egg yolks and sea salt. With a rubber spatula, gently fold in the flour; the less you work the dough, the lighter and tender the gnocchi will be. (This is very important – if not your gnocchi will end up chewy) Cover and refrigerate for 30 minutes.
 Lightly sprinkle a cold and smooth work surface, ( I use a marble cutting board or you can use a countertop) and two baking sheets with flour.

 

 

Pull off about a quarter of the gnocchi dough and gently roll it into a rope about 1 inch wide. Using a sharp knife dipped in flour, cut the rope into 1-inch pieces. Gently transfer each gnocchi to a baking sheet and dust with flour. Repeat with the remaining dough, slide the gnocchi on trays into the freezer and freeze for at least 24 hours, and up to 1 month. (Take the gnocchi directly from the freezer, and place them into the boiling water to insure the best consistency.)
Bring a large pot of salted water to a boil over high heat. Cook about 24 gnocchi for 30-45 seconds after they float to the surface, or 2- 2 ½ minutes. With a skimmer, transfer the gnocchi to warm serving plates. Cook the remaining gnocchi while the first batch is plated.

 

 

Pesto alla Genovese:
Serves about 4
Pesto is one of those sauces that everyone likes a little bit differently. I like mine with a bit more texture, so I add extra pine nuts that are lightly chopped. You need to test it and taste for the balance that you like the best. So you can add a little more salt, garlic, cheese if you like. By the way, another interesting and delish twist is to substitute the basil leaves with a few or entirely with rughetta /arugula which produces a slightly bitter, more peppery version.
I do suggest making extra batches, you can freeze the Pesto for future use. I freeze the pesto in ice cube trays and then pop them in individual freezer bags. I can just pop out a few pesto cubes when I need them. You can also store them packed down into containers with a little layer of olive oil on top.

 

Pesto Ingredients:

1.7 oz. of fresh basil leaves
2 cloves of garlic
3.5 oz. of extra virgin olive oil
6 tablespoons of grated Parmigiano-Reggiano or Pecorino Romano
2 tablespoons of pine nuts
A pinch of sea salt
While can use a food processer to save time, the most authentic Italian method is to use a pestle and mortar which will give the freshest, most flavorsome result. Provided you have the patience and arm strength to obtain the right consistency.
If you’re using a Pestle and Mortar:
First crush the garlic and salt then add the basil leaves and grind until it starts to release its oil. Then add the pine nuts, crushing them until they become almost creamy. Mix in the parmesan and then slowly drizzle in the olive oil which mixing until you obtain a thick sauce.

 

 

Food Processor/ Ice Bath Method
To get the brightest green pesto you need to use the ice bath method. Bring to a boil a huge pot of salted water. While it is heating, prepare a large ice bath. (Large bowl with water & ice) In a food processor on low speed add the pine nuts and garlic with some of the olive oil. When the salted water is boiling, add the basil leaves in batches for only 8-10 seconds at a time – do not overcook! Remove immediately with skimmer and plunge into the ice bath, swirling them around. Remove and drain of the excess water using either a salad spinner, a colander or placing on paper towels. Repeat until all of the basil has been blanched and patted dry.
Add all the blanched basil (can be a little damp) to the food processor with the pine nut-garlic mixture and blend again on low-speed, slowly adding the rest of the olive oil and salt. Puree until the texture is to your liking.
One of the biggest mistakes of making pesto in a food processor is blending on high, especially if you don’t blanch the basil leaves. It warms up the basil and will make the pesto soupy – so if you are not going to use the ice bath method. Put your food processor bowl in the freezer to cool it down first and follow the same directions –add pine nuts, garlic and olive oil – blend on low- then add basil – a little more oil until it’s the right texture/consistency you like.

 

Buon Appetito and let me know how your Ricotta Gnocchi & Pesto alla Genovese comes out!

Eggplant Parmigiana Recipe & Arugula, Eggplant, Tomato & Mozzarella Salad

So you are going to get two recipes for the price of one with this authentic eggplant parmigiana recipe, it was my Grandma Luciana’s recipe who came from Napoli (Naples) Italy. Then I give you one of my absolute favorite summertime recipes! That just so happens to need the fried eggplant to create it – so I am giving you a twofer! It’s great as a side dish, but normally I just make it as the main meal as it is quite filling. I prepare this dish a lot when I have guests over and they all rave about it and always have to email the recipe to someone afterwards! Buon Appetito!

 

Eggplant Parmigiana

2 – 3 medium eggplants

salt

olive oil or vegetable oil to fry eggplant

2 1/2 – 3 cups of marinara/gravy

8 – 12 oz of fresh mozzarella thinly sliced

1/2 – 3/4 cup of pecorino-romano or parmesan-reggiano or combination of all

4 – 6 eggs

1 cup flour

1 cup italian bread crumbs

Fresh Basil to garnish

Ricotta Cheese ( optional – if you like ricotta – you can add spoonfuls in the layers of eggplant – yummy)

Cut eggplant 1/4 inch slices ( you can keep skin on or off – it’s a personal preference – I keep mine on), layer eggplant in a colander and sprinkle salt between layers. Let the eggplant seep for about 30 minutes. Once the eggplant has seeped – beat the eggs in big shallow bowl – take a piece of eggplant dredge it in flour, then put it in the egg covering both sides, then dredge through the bread crumbs. (You can also take a storage bag and add the flour & bread crumbs together and dredge eggplant piece in egg and then put it in bag & shake the bag to cover the eggplant.) On medium heat fry the eggplant in 1/2 inch of oil on both sides in large skillet. Fry in batches turning once, until browned on both sides. Drain the eggplant on paper towels. Until you are done frying all the eggplant. Pre-heat the oven to 350 degrees. In a baking dish, spread marinara on the bottom, layer the eggplant its ok if it overlaps slightly top with mozzarella, more sauce then sprinkle grated cheese. Repeat the layers, ending with eggplant, sauce & grated cheese and mozzarella and a little extra gravy. Bake for 45 minutes or until sauce is bubbling. (If you make ahead of time and put in fridge take out 30 minutes at room temp before putting it in the oven!)

So presentation is key for this – it’s esthetically beautiful – make sure you really make an effort to stack this properly and you use a little balsamic glaze around the bed of of arugula. In the pic it shows this as a side dish presentation and if you want a meal as per the recipe use the bed of arugula as your base. I hope that isn’t confusing to you! Regardless, you will love this and be thanking me later, I promise you. If you have any left overs – you can take it put in a piece of italian bread and make a sandwich with it the next day. 

Arugula, Eggplant, Tomato & Mozzarella Salad

Using the eggplant recipe above – again,this is a great salad, use it as a starter or main course!

You will need about 3 -4 slices per person/individual salad

Fried Eggplant –

Tomatoes

Cherry tomatoes for garnish

Fresh mozzarella

Arugula – 1 – 1 1/2 cups

Balsamic Vinegar/Canola Oil/Sugar

In a large individual serving salad bowl or plate – make a bed of arugula about 1 – 1 1/2 cups – layer one piece of fried eggplant, slice of fresh mozzarella, one slice of tomato and arugula. Then repeat, making several layers. To make dressing take 1/2 cup of balsamic & 1/2 cup of canola oil and about 1/4 cup sugar ( can make it as sweet as you like) Drizzle dressing over sliced eggplant, tomato and mozzarella. Use balsamic glaze to dress the plate.

Mangia, Mangia!! 

Italian Bread & Mozzarella Salad

 

This is a great salad to use as a side to a nice pasta dinner. It’s also for those nights when it’s hot outside and you might not want to have a full heavy meal. Sorry that I don’t have a picture, but I am sure that you imagine what I should look like and it’s yumminess by the recipe! Enjoy!

 

Italian Bread & Mozzarella Salad

Makes 6 – 8 Servings ~ Great Starter or Main Meal

1 pound of slightly dry italian/country bread

2 medium tomatoes, cored, seeded, and cut into 1/2 inch dice

1 pound of fresh mozzarella cut in 1/2 inch dice

2 sprigs of basil leaves torn

1 tsp dry oregano

seal salt

1/2 cup extra virgin olive oil

Tear bread into chunks. briefly dip in water, and squeeze dry. Crumble bread and combine with the tomatoes, mozzarella, basil, oregano, and salt to taste in a large bowl. Drizzle with olive oil and toss well.

Crema Con Le Fragole – Strawberry Zabaglione

Crema Con Le Fragole – Strawberry Zabaglione

 

6 egg yolks

20 tbsp. of granulated sugar

1 cup dry marsala wine

2 tbsp. powered (unflavored) gelatine

1 cupwhipping cream

3 tbsp. confectioners sugar

2 tbsp. lemon

1/2 glass white wine

Beat the egg yolks with 14 tbsp. of granulated sugar until creamy. Add the marsala and place in a double boiler over medium heat. Continue to beat until the zabaglione thickens. Add the powdered gelatin dissolved in 2 tbsp. of water. Set aside to cool completely. Whip the cream with the confectioners sugar until it forms stiff peaks, and add to the zabaglione. Puree about one-sixth of the strawberries with a food mill or processor and marinate the rest in a bowl with the remaining sugar, the lemon juice and white wine. Put the zabablione in a serving bowl (or in individual bowls – serve it in wine glasses) pour over the strawberry puree and refrigerate for at least 3 hours. Serve with the remaining strawberries!

Sorbetto di Melone

Sorbetto di Melone – Melon Sorbet

2 cantaloupes
1/3 to 2/3 cup fine sugar

Cut cantaloupes in half and scoop out the seeds. Cut the halves into wedges, remove the skin, and cut the melon into 1- inch chunks. Puree the cantaloupe in a food processor until smooth. Add sugar to taste, starting with the 1/3 cup. Chill the puree in refrigerator for at least 2 hours.
Freeze the puree in an electric ice cream maker according to the manufacturers instructions. Store sorbetto in the freezer until ready to serve. Scoop into wine glasses or desert bowls.

Christmas Holiday’s in Rome, Italy and Vatican City.

Yes, I know it’s early to be thinking of Christmas – but not if you are thinking of going on a possible vacation to Italy to celebrate the holiday season. So here is my Christmastime in July holiday post. If you like this post let me know – so enjoy and share it with your friends!

Many are surprised to learn, that Christmas isn’t considered the biggest holiday of the winter season in Italy. That honor, belongs to the Epiphany – on January 6th, exactly twelve days after Christmas Day. . Spending Christmastime in Rome, seems an obvious choice, as the city surrounds the heart of the Catholic faith – St. Peter’s Basillica, in Vatican City.

~ Vatican City ~

A magnificent Christmas tree and life-sized Nativity scene or Presepi, is unveiled on Christmas Eve and adorns St. Peter’s Square in front of the Basilica. Newly elected Pope Francis, will deliver his very first Christmas Eve Midnight Mass at 10 pm, inside St. Peter’s Basillica at the Vatican. {book tickets well in advance if you want to sit within St. Peter’s} If you can’t make it to Christmas Eve’s Mass, you can always attend Christmas Day Mass at 12 pm with the “Urbi et Orbi” blessing by Pope Francis from the Central Loggia. {Vatican Apartment balcony} Rome’s Basilica, St. John Lateran, the Vatican’s main church until St. Peter’s was renovated in the 14th century, is still part of the Vatican State. On Christmas Eve, at 11.30 pm, accompanied by Rome Diocesis’ and Lateranense Music Chapel’s choirs – they will celebrate Mass in what was the first of Rome’s four Basilicas and the Western World’s most ancient Basilica. {St. John Lateran’s Address: 4, S. Giovanni in Laterano Square.}

~ Rome ~

The festivities generally begin on December 6th with ”La Festa di San Nicola” to honor St.Nicholas the patron Saint of the Sheperds and end on January 6 with “La Festa dell’ Epifania” The epiphany.
You can explore one of the eternal city’s 600 churches and compare the Nativity scenes (presepi). Piazza del Popolo is filled with over a hundred intricately crafted Nativities designed by local artisans and children. You will find a plethora of artistic perspectives among this expansive display of Presepi.

Take an evening stroll (La Passeggiata) to Piazza Navona, where you’ll find a bright and sparkling Christmas Market filled with traditional gifts and sweet treats for everyone on your list. Babbo Natale (Father Christmas) makes his way around the piazza, and you may just see an early appearance from La Befana as well.

You’ll also find musicians, traditional bagpipers (zampognari) and flutists (pifferai) descend on Rome from the regions of Abruzzo and Calabria to play traditional Christmas music for the masses. Known by their traditional garb, sheepskins vests, leggings, white stockings that are bound by leather-laced shoes strapped up to their knees. Topped off with long woolen cloaks worn over their shoulder they can be found wandering around Rome’s historical center, especially near Piazza Navona, the Spanish Steps, and at the gates of St. Peter’s Square.

Natale all’Auditorium The Parco della Musica, get in the holiday spirit with lots of fake snow and a festive lineup including dance recitals, chamber music concerts, puppet shows, and a 2,000-square foot ice-skating rink. Auditorium Parco della Musica, located at Viale Pietro de Coubertin.

Christmas Eve and Christmas Day Masses are held in historic churches throughout the city. Rome becomes eerily silent from around 7 p.m. to just before midnight on Christmas Eve, when it comes backs to life when church bells start ringing after Christmas Eve Masses around the city.

A Mass is celebrated at the Pantheon on the 24th at midnight, where you’ll hear beautiful Gregorian chants. You don’t need tickets, but you should be there by 10 p.m. to get a seat. Another very central location is the huge church of S. Maria degli Angeli. Mass starts at 11:30pm but from 10pm you can enjoy their choir and admire their intricately carved pipe organ. If you are a Latin Mass traditionalist, Ss. Trinità dei Pellegrini, in the heart of Rome, near Via Giulia, is a good choice with their Masses at Midnight and at 11 am on Christmas day. On Capitoline Hill, Church of Santa Maria in Ara Coeli, is the official church of the Italian Senate and the Roman people. Candles adorning each of the 124 steps leading to its entrance is magical pathway. Once inside, the statue of baby Jesus (Santo Bambino) – carved out of wood taken from an olive tree in the Garden of Gethsemane where Jesus prayed before his crucifixion – is waiting to be unveiled for just one day of the year.

If you are looking for a Mass in English, the stunningly beautiful baroque church of Santa Susanna awaits you. The Vigil Mass in Rome’s US National Catholic Church will start at 7:05 pm – with the Christmas carols commencing at 6:30pm. However, it’s the 4:30pm – Children’s Pageant Mass you really don’t want to miss. Christmas Day Mass is at 10:30am. English Masses are also held at the S. Silvestro church in the homonym square at 7:30 pm on the 24th and at 10am and 5:30pm on Christmas day; St. Patrick’s, the Irish Augustinians’ church, at 10am for Christmas and S. Isidoro, the Irish Franciscans’ church, at 10am on the 25th.

Christmas Services for other Christian denominations are available throughout the city. The American Episcopal Church of St. Paul’s Within the Walls, in Via Nazionale, holds Advent Lessons and Christmas Carols on December 23 from 5pm. On Christmas eve music starts at 10:30pm, while Christmas morning mass is at 10:30. At St Andrews, the Presbyterian Church of Scotland, service begins at 6:30pm on Christmas Eve. The Anglican church of All Saints, between the Spanish steps and Piazza del Popolo, holds Mass Services at 11:30 pm on the 24th and at 8:30am and 10:30am on Christmas day. The Rome Baptist Church, in the very central Piazza San Lorenzo in Lucina 35, holds a candlelight Eve service at 7pm and a Christmas celebration at 10:30am. Protestants, can find services at All Saints Anglican Church in Via del Babuino.

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On Epiphany, (Jan. 6) In Christian tradition, the Magi, also referred to as the Three Wise Men, Three Kings, or Kings from the East, are a group of distinguished foreigners who are said to have visited Jesus after his birth, bearing gifts of gold, myrrh and frankincense. They are regular figures in traditional accounts of the nativity and in celebrations of Christmas.
On the Epiphany, Piazza Navona, is filled with families buying traditional treats and coal-black candy to celebrate La Befana. According to the Italian legend, La Befana lived on the road the three wise men took on their journey to visit the baby Jesus. The three wise men on camels loaded down with gifts, approached La Befana’s house as she was busy working. They stopped to ask directions to Bethlehem and to ask if she could provide them with food and shelter for the night to see if she might join them on their journey. La Befana was too busy to talk to the wise men. Later she changed her mind and decided she should have gone with the wise men.
La Befana gathered up some gifts and set off in search of the Christ Child. Like the three wise men she followed the bright star shining in the sky. She was not able to find the stable where the Christ Child lay. Befana did not give up and to this day is still looking in every home for the Christ Child. She flies on her broom to each house that is home to a child. La Befana leaves gifts in every house she visits in case one of them happens to be the Christ Child. If a child is particularly naughty she is said to leave a lump of coal in their house.

A Christmastime spent in Rome and Vatican City – the sights, sounds, smells, and most importantly the celebration of the birth of the Christ child are sure to be treasured memories by all who experience it.

Sausage and Marsala Pappardelle Pasta Recipe – Delizioso!

Ingredients

8 ounces pappardelle pasta

1 tablespoon olive oil

1 red bell pepper, sliced

1 onion, thinly sliced

4 links smoked turkey sausage, sliced

3 cloves garlic, minced

6 large mushrooms, sliced

pinch of red pepper flakes

1/2 cup cherry tomatoes

1 tablespoon fresh rosemary

1 cup cream

1/2 cup sweet marsala wine

kosher salt

parmesan cheese for garnish

 

Instructions

1. Bring a large stock pot of water to a boil then generously salt with kosher salt. Add pappardelle pasta and cook until al dente then drain, reserving 1/2 cup pasta sauce.
2. While pasta is cooking begin cooking the sauce. In a 10-inch skillet over medium-high, heat olive oil and then add red bell pepper slices and onion and cook for 4-5 minutes or until onion softens, stirring occasionally. Season with kosher salt, add mushrooms and cook for another 3 minutes. Add garlic, turkey sausage and red pepper flakes and cook until turkey is warmed through, about 3 minutes.
3. Add cream, marsala, tomatoes and rosemary to skillet and cook for about 3 minutes or until sauce thickens and tomatoes soften. Gently fold in pasta to skillet until coated. If you’d like more sauce, add reserved pasta water one tablespoon at a time or another pour or two of cream if you want a heavier sauce. Garnish with parmesan, kosher salt and more rosemary if desired. Serve immediately.

 

 

Fragole – Ricotta Popsicles Recipe

Here is yet another yummy sweet treat, to cool down during these steamy hot summer days and nights!

 

 

 

Fragole – Ricotta Popsicles – Strawberry – Ricotta Popsicles

Yield: 8-10 popsicles

INGREDIENTS:

1 pint (12 oz.) fresh strawberries, hulled
2 cups (15 oz.) Whole Milk Ricotta Cheese 
1/4 cup sugar, or to taste
1 Tbsp. fresh lemon juice

DIRECTIONS:

1. Puree strawberries in a blender or food processor. Add ricotta cheese, sugar and lemon juice; blend or process 2 minutes.
2. Pour into freezer pop molds or 3 ounce plastic coated cups. Cover with pop mold tops or foil. Insert wooden sticks. Freeze 3 hours or until firm

Naples, Italy – A visit to the birthplace of Pizza!

Naples, Napoli in Italian, is the third most-populated city in Italy and the biggest city in Southern Italy. Naples is the gateway to many sites, such as Pompeii and the Bay of Naples, makes it a good base for exploring the area. Lively and vibrant, amazing historical and artistic treasures, and winding streets with small shops. This makes it worth at least a few days visit. Naples is in the region of Campania in Southern Italy, about 2-hours south of Rome. It sits on the coast on the northern edge of the Bay of Naples, one of the most beautiful bays in Italy. Its harbor is the most important port in Southern Italy.

Naples Food Specialties: Pizza, one of Italy’s most famous foods, originated in Naples and pizza is taken extremely seriously here. You’ll find lots of great pizza places but be sure you look for one with a wood-burning oven and if you can try the inventor of  Pizza, Da Michele! It only serves the famous marinara & margarita pizzas! Named after Queen Margarita, it also represents the colors of the Italian flag. (Red,White & Green /sauce,cheese,basil) Da Michele http://damichele.net.  Eggplant Parmgiana originated in Naples and spaghetti also became popular in Naples, try it with clams or mussels. Seafood is abundant in most Italian cities is very good in Naples.

Naples Festivals: Naples has one of the best New Year’s Eve celebrations and  fireworks displays in Italy. During Christmas, creches or nativity scenes decorate the city and on Via San Gregorio Armeno, in central Naples is filled with displays and stalls selling Nativity scenes. On Easter, there are many decorations and a big parade. Two huge religious festivals are held in September, the Festa di Piedigrotta on the 7th and San Gennaro on the 19th. ( San Gennaro’s sister church in Little Italy, NYC celebrates the feast at the same time) During the summer, there are music festivals, too.

Museums:

The National Archaeological Museum of Naples has one of the world’s best collections of Greek and Roman antiquities, including mosaics, sculptures, gems,  silver, and a collection of Roman erotica from Pompeii. Many of the objects come from excavations at Pompeii and other nearby archaeological sites. http://museoarcheologiconazionale.campaniabeniculturali.it/

Sanservo Chapel http://www.museosansevero.it/inglese/cappellasansevero/cristovelato.html  The Veiled Christ: the statue Giuseppe Sanmartino, 1753 -Placed at the centre of the nave of the Sansevero Chapel, the Veiled Christ is one of the most famous and impressive works of art in the world. It was the Prince’s wish that the statue be made by Antonio Corradini, who had already done Modesty for him. However, Corradini died in 1752 and only managed to make a terracotta scale model of the Christ, which is now preserved in the Museo di San Martino. So Raimondo di Sangro appointed a young Neapolitan artist, Giuseppe Sanmartino, to make “a life-sized marble statue, representing Our Lord Jesus Christ dead, and covered in a transparent shroud carved from the same block as the statue”. Sanmartino paid little heed to the previous scale model made by the Venetian sculptor. Both in Modesty, and in the Veiled Christ, the original stylistic message is in the veil, but Sanmartino’s late baroque feeling and sentiment permeate the shroud with a movement and a meaning far removed from Corradini’s rules. The modern sensitivity of the artist sculpts and divests the lifeless body of its flesh, which the soft shroud mercifully covers, on which the tormented, writhing rhythms of the folds of the veil engrave deep suffering, almost as if the compassionate covering made the poor limbs still more naked and exposed, and the lines of the tortured body even more inexorable and precise. The swollen vein still pulsating on the forehead, the wounds of the nails on the feet and on the thin hands, and the sunken side finally relaxed in the freedom of death are a sign of an intense search which has no time for preciosity or scholastic canons, even when the sculptor meticulously “embroiders” the edges of the shroud or focuses on the instruments of the Passion placed at the feet of Christ. Sanmartino’s art here becomes a dramatic evocation, that turns the suffering of Christ into the symbol of the destiny and redemption of all humanity.

San Francesco di Paola, on the piazza, is a huge domed church. Palazzo Reale, the Royal Palace, is across the square (closed Wednesdays). Inside you can visit the restored rooms and royal apartments and visit the roof garden where there are good views of the bay.

Spaccanapoli, or Via San Biagio, is the main street that divides Naples and is the heart of the historic center. The street has many interesting churches and shops. Originally was the heart of the Greek and Roman city, the Spaccanapoli district is a string of narrow  streets and is mainly a pedestrian zone so its a fun place to wander around.

Via San Gregorio Armeno, off Via San Biagio, is famous for its nativity workshops and stores. Via dei Tribunali, another street in old Naples, has arcades dating back more than 1000 years.

Santa Chiara Church is part of a large complex that includes a monastery with beautiful cloisters decorated with majolica tiles and frescoes and an interesting archaeological museum.

The Duomo is a 13th century Gothic cathedral dedicated to Naple’s patron saint, San Gennaro. A huge festival is held when a vial of his blood is taken out of its storage place in hopes that it will liquefy. On one side of the duomo is the 4th century Basilica Santa Restituta (the oldest church in Naples) with columns believed to be from the Temple of Apollo, amazing ceiling frescoes, and archaeological remains from the Greeks to the middle ages. The 5th century baptistery has good 14th century Byzantine-style mosaics.

San Lorenzo Maggiore is a 13th century medieval church with extensive Greek and Roman remains underneath (closed Mondays). · Piazza del Mercato has probably been a market square since Roman times.

Via Toledo, a pedestrian street, is one of the main business and shopping streets. ·

 

Castel dell’Ovo, the oldest castle in Naples, sits in a prominent position on the harbor and is used for exhibitions and concerts.

Castel Nuovo, a huge castle erected in 1279-1282, houses the Civic Museum (closed Sundays). Inside are 14th-15th century frescoes and paintings, silver, and bronzes from the 15th century to present.

Teatro San Carlo, known for its perfect acoustics, is the best place to hear opera in southern Italy. Opened in 1737, it’s the world’s oldest surviving opera house although it was rebuilt in 1816 after a fire. ·

The Capodimonte Museum and Park, built as King Charles III’s hunting lodge, houses one of Italy’s richest museums with a great picture gallery and collection of majolica and porcelain. You can wander around the royal apartments and the surrounding park, too.

Museum and Monastery of San Martino, on the Vomero Hill, has a famous display of Neopolitan nativity scenes, beautiful cloisters and gardens, frescoes and mosaics, artwork, and fantastic views.

Funiculare, inclined railways, take you up the hill to the Vomero district where you’ll find fabulous views, Castel Sant’Elmo, and Certosa and Museum of San Martino. Funiculare Centrale, one of the longest in the world, leaves from Via Toledo by Galleria Umberto. The other two are Funiculare di Chiaia and Funiculare di Montesanto. · The Orto Botanico, botanical garden, is one of the best in Italy.

Naples University, founded in 1224, is one of Europe’s oldest universities.

Naples is a bustling busy city and we should all love its endless history and traditions. The one tradition we all know, even a trip to Naples withstanding,  is PIZZA!!! Mangia Mangia!!!