Here in Napoli, this medium sized white fish with a succulent taste is known simply as la Spigola. Cooked whole, either baked (as we did) or steamed, it is a favorite staple of the Neapolitan diet.

As I'm sure you've heard by now, Minestra Maritata is not a Wedding Soup. Rather it takes its name from the marriage of meat and vegetables. A highly successful union that creates an explosion of flavor in your mouth.

Giuseppe's recipe for Spaghetti alle Vongole, the primo piatto of the Neapolitan Christmas Eve dinner, Cena della Vigilia di Natale.

This quick and easy salad, Insalata di Rinforzo is said to "reinforce" the very light, lean, meatless Cena della Vigilia di Natale, Christmas Eve dinner.

The star of the Neapolitan Christmas Eve dinner, Cena della Vigilia di Natale may be Capitone Fritto, but Baccalà Fritto is a favorite year round.

Capitone Fritto, Fried Eel is a traditional dish served for the Neapolitan Christmas Eve dinner, Cena della Vigilia di Natale.

A traditional craft that is said to date back to Saint Francis of Assisi’s commissioning of a Nativity scene in the 13th century, Naples elevated this craft into high art.