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.

2000 Italian varietals were on tap at the 6th annual Vitigno Italia Naples wine event held 16 - 18 May 2010 in Naples Castel dell'Ovo.

A traditional dessert you will find on every Neapolitan table, Pastiera is as synonymous with Easter here as is its counterpart, Casatiello. Just like there would be no Thanksgiving without a turkey in the States, there is no Easter here without Casatiello and Pastiera.