I remember as a child, every Sunday my mother made the Neapolitan Ragu. It was always delicious and always plentiful, so the day after we'd make Frittata di Maccheroni with the leftovers, a ritual in all Neapolitan families.

A classic Neapolitan contorno, Melanzane a Funghetto is bite size pieces of eggplant sautéed until they are soft, golden brown and look like little mushrooms.

Pasta Fasul - well that is just pure love on a plate. One of those dishes I crave like chicken pot pie, mashed potatoes and macaroni and cheese.

Almost as famous as Neapolitan pizza are Neapolitan fritti - bite sized fried delights that are made in most every kitchen in Napoli, served as antipasti in most pizzerias and restaurants and a favorite street food sold by the friggitorie.

There are two things that are synonymous with Easter in Napoli – Pastiera – the ricotta and wheat based pie that is like a cheesecake on steroids and its equally indulgent antithesis – the rustic and savoury Casatiello Napoletano.

Pasta e Piselli pairs pasta with legumes and flavors the dish with a small bit of meat to create a rich and satisfying meal for virtually nothing.

Genovese - a rich onion sauce flavored with meat, it is a classic Neapolitan dish. Think the aromas, flavors and comfort of the Sunday Pot Roast but with a Neapolitan flair.

Saints names are passed down through the generations and when one is given a name they are given the legacy of everyone who took that name before them and of the Saint in whose honor they are named. And each year on the day on which their Saint is honored they celebrate their onomastico.