Neapolitan Holiday Recipes

In Naples, the holiday menu is not a suggestion. It is a constitution. Every celebration – Carnevale, Easter, Ferragosto, Christmas, New Year’s Eve, and the sacred Sunday lunch – has its own non-negotiable list of dishes, and any attempt at innovation will be met with raised eyebrows, long sighs, and the inevitable phrase“ma quanno maje s’è fatto accussì?”(since when have we ever done it this way?). This page is a guide to those traditional menus: the dishes thatmustbe on the table, festivity by festivity. Follow them strictly, and the family lunch will proceed in peace. Deviate, and you are on your own.

Carnevale

• Lasagna Napoletana: The traditional Carnival lasagna made with layers of pasta, meat sauce (Neapolitan ragù), small fried meatballs, ricotta, mozzarella, and hard-boiled eggs.
• Migliaccio: A rustic semolina and ricotta cake flavored with citrus peel and vanilla, originally prepared with millet.
• Chiacchiere: Thin, crispy sheets of fried dough dusted with powdered sugar, known by many names across Italy but a staple in Naples.
• Sanguinaccio Dolce: A thick, dark chocolate cream traditionally made with pig’s blood (though now replaced with just dark chocolate) for dipping chiacchiere.

Pasqua

• Antipasti e Lievitati (Appetizers and Breads)
  • Casatiello: A savory rustic bread shaped like a ring, enriched with lard, cracklings (ciccioli), various cheeses, and salami, decorated with whole eggs held in place by crosses of dough.
  • Tortano: Very similar to Casatiello, but the hard-boiled eggs are chopped and mixed inside the dough rather than being placed on top as decoration.
  • Fellata: The traditional Easter appetizer platter consisting of sliced Neapolitan salami, capocollo, salted ricotta, and hard-boiled eggs.
• Primi e Secondi (Main Courses)
  • Ravioli di Pasqua:Ravioli filled with ricotta and cheese, topped with a simple meat sauce.
  • Pasta al forno: Baked pasta (ziti or rigatoni) with ragù, tiny meatballs, mozzarella, and ricotta.
  • Capretto al forno con patate: Roasted kid with potatoes, flavored with garlic, rosemary,
  • Agnello Caso e Ova: Tender pieces of lamb braised and finished with a rich, velvety sauce made from beaten eggs and grated pecorino cheese, and sometimes peas.
  • Carciofi arrostiti: Artichokes roasted, seasoned with garlic, parsley, and black pepper.
• Dolci (Easter Desserts)
  • Pastiera Napoletana: The famous Neapolitan Easter cake, made with shortcrust pastry filled with ricotta cheese, cooked grain, candied fruit, and flavored with orange blossom water.
  • Uova di Cioccolato: Artisanal chocolate eggs, often containing a surprise, which are a must-have for children and adults alike.

Ferragosto

• Timballo di maccheroni: A baked pasta dish filled with meatballs, hard-boiled eggs, and sauce
• Parmigiana di melanzane: Fried eggplant slices with tomato sauce and cheese, then baked.
• Impepata di cozze: Fresh mussels sautéed with black pepper and lemon.
• Frittura di paranza: A mix of small, local Mediterranean fish, lightly floured and deep-fried.
• InsalataCaprese: A fresh salad made of sliced buffalo mozzarella, tomatoes, and basil.
• Fritto Misto: Assorted fried snacks like zeppoline (dough balls) and panzarotti (potato croquettes).
• Montanare: Small circles of deep-fried pizza dough topped with tomato sauce and cheese.
• Anguria (o Mellone ‘e fuoco): Watermelon, the symbolic fruit of mid-August, served chilled.
• Vino rosso e Sangria: Red wine and fruit-infused wine punch, essential for family gatherings.

Natale

• La Vigilia di Natale (Christmas Eve – Seafood Based)
  • Spaghetti alle vongole: Spaghetti with fresh clams, garlic, olive oil, and parsley.
  • Baccalà e Capitone fritti: Deep-fried salt cod (baccalà) and eel (capitone)
  • Insalata di Rinforzo: A salad made of boiled cauliflower, olives, pickled vegetables (giardiniera), and salted anchovies.
  • Frittura di Paranza: A variety of small local fish, lightly floured and fried until crispy.
• Il Pranzo di Natale (Christmas Day – Meat Based)
  • Minestra Maritata: The “married soup,” where several types of leafy greens (like chicory and escarole) are “married” with various cuts of pork and beef in a rich broth.
  • Pasta al forno: Baked pasta (ziti or rigatoni) with ragù, tiny meatballs, mozzarella, and ricotta.
  • Gallina imbottita: Roasted hen stuffed with a savory mixture of breadcrumbs, eggs, cheese, and minced meat.
• Dolci Tradizionali (Christmas Desserts – Served both days)
  • Struffoli: Tiny fried dough balls coated in honey, decorated with sprinkles and candied fruit.
  • Roccocò: Very hard, ring-shaped biscuits flavored with almonds and “pisto” (a mix of aromatic spices like cinnamon and cloves).
  • Mustacciuoli: Diamond-shaped spiced cookies covered in a dark chocolate glaze.
  • Susamielli: S-shaped biscuits made with honey and spices, flavored with cinnamon.
  • Raffiuoli: Sponge cake cookies glazed with sugar, often filled with ricotta cream or jam.

Capodanno

• Il Cenone di Capodanno (New Year’s Eve)
  • Ostriche e Frutti di Mare: Raw oysters and a variety of Mediterranean shellfish, often served as a premium appetizer.
  • Linguine all’Astice: Long pasta served with a rich lobster and cherry tomato sauce.
  • Peperoni imbottiti (Papaccelle): Traditional short, curly peppers stuffed with a mix of breadcrumbs, olives, capers, and anchovies.
  • Cotechino e Lenticchie: A slow-cooked pork sausage served with lentils; according to tradition, eating lentils at midnight symbolizes incoming wealth and good luck .
  • Frutta Secca (‘O Spass): A mix of dried fruits and nuts (walnuts, hazelnuts, almonds, dried figs) to be enjoyed during long table games like Tombola.

Il pranzo della domenica

• The Neapolitan Sunday Lunch (‘O Pranzo d’ ‘a Dummeneca)
  • Ragù Napoletano: The legendary Neapolitan meat sauce, slow-cooked for at least 6 hours (“peppiato”) until dark and thick, served withZitipasta.
  • Carne al Ragù: The tender meats (beef, pork ribs, and “braciole”) cooked inside the sauce, served often as a main course together with other fish and meat main courses
  • Frittura di pesce: A variety of fried seafood, often served as a fresh alternative or addition.
  • Fritto Misto: Assorted fried snacks like zeppoline (dough balls) and panzarotti (potato croquettes)
• Vassoio di Paste: A selection of assorted miniature pastries from the local “pasticceria,” includingcannoli,sfogliatelle, andbabà.