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.

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.

Likely to be a secondo on the Neapolitan table, this one pan meal, Bistecchina alla Napoletana is more than enough for a satisfying main.