Tomato

Naples and Vesuvius

Fresh, simple and sassy is the approach Arturo Iengo takes with Campanian cuisine in his book Cucina Napoletana.

This internationally renowned chef, restaurateur and sommelier has lived and worked in Naples since 1975, and runs Ristorante Pascalucci in Benevento.

For instance, he tells you exactly how to prepare peppered mussels by firstly ensuring all your mussels remain closed after washing, and then ensuring they are all open when you cook them.  Sounds simple, doesn’t it?

Ah, but when this crucial two part process is forgotten, there can be dire results!  There’s no other way to ensure that you’re eating the freshest, cleanest mussels.  In this particular recipe, the pepper is the last deft touch.

Arturo uses the same clear, quick, yet evocative process in his other recipes, balancing the vivid imagery on the one hand with firm instructions on the other – perfectly enhancing the natural flavours of his favourite 100 recipes.

Take squid stuffed with shellfish and bread.  This truly original recipe will make the best of your local fisherman’s daily catch.

Not only are there wonderful photos by Hannah Mornement of the areas where you might find food prepared as Arturo does it, there are very clear illustrations of the dishes themselves.  That means you know exactly how your dish should look when it’s cooked.

Other dishes in Cucina Napoletana include pasta with pumpkin - a creamy sweet dish with a hint of chilli, braised rabbit either with onions and brandy or with wine, tomato and herbs, country style sausages with lentils, and salt cod fillets with tomato, olives and capers.

Cucina Napoletana by Arturo Iengo

Additionally, you will find pizzas, bread, calzone, and some glorious desserts.  Think chocolate almond cake or semolina and ricotta pastries (Stogliatelli Ricce), a glorious mixture of semolina, ricotta and candied peel.  There is also a heavenly Baba with rum syrup; a recipe I’ve long been looking for.