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.

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.