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.

A classic secondo piatto di Pasqua, Capretto alla Napoletana vies for a seat at the Neapolitan Easter table with it's close cousin, a lamb dish made in the same vein, Agnello al Forno or Agnello al Forno con Patate.

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.

Timballo di Maccheroni alla Napoletana or perhaps a Moda di Giuseppe - there is no other way to describe this Neapolitan delight than OMG - this is soooooo good!

Each heavenly bite after the next, the rich and melty cheeses, the tenderest of meatballs, the savory sauce, the body of the pasta that holds it all together, and I am in heaven.

It's a delight that needs little introduction except to say that if you see polpettone on a menu, don't expect to get piling plate of polpette, meatballs or sauce for that matter.

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.