In this stratified concoction known as Sartù di Riso, we stuffed it with tons of itty, bitty meatballs - le polpettine, mozzarella - aka Fiore di Latte cheese, hard boiled eggs and a plethora of peas.

Spaghetti alla Puttanesca. A dish by any other name would still taste as spicy, salty, and savoury, with just the tiniest hint of sweet.

You probably know Arancini as a Sicilian delight, but no Neapolitan fried plate worth its salt would be complete without the Neapolitan version.

Our Neapolitan Fritti series continues with one of my absolute favorites, Crocchè di Patate. Known as Panzarotti in Neapolitan, you might also know them as Crocchette or Potato Croquettes.

Of all the frieds, these are the simplest and quickest to make and are a great snack to serve up to family or friends on the fly. Simply wash, cut, batter and fry.

Arriving at the table in a variety of shapes and sizes, what is hidden inside of each bite-sized morsel, and I use that term loosely, is known only to those in the know.

Something magical happens when the chicken, tomatoes, white wine, and peperoncino are combined and braised slowly on the stove. The result? A spicy, sweet, savory sauce, and chicken, or rabbit as the case may be, so tender it falls off the bones.

For this time honored tradition, Giuseppe called on the baker in the family, his big sis Anna, who schooled us in the art of making Pastiera, a Neapolitan Easter delight.