12 Neapolitan Recipes From Classic Pizza to Sweet Sfogliatelle

Naples is more than just a city in Italy. It is a cultural and culinary treasure where tradition meets creativity at the table. Neapolitan food reflects the vibrancy of southern Italy, emphasizing fresh ingredients, bold flavors, and time-honored methods. From world-famous pizza to decadent desserts, Neapolitan recipes have traveled across the globe yet remain deeply rooted in local heritage. Here are 12 classic dishes that show why Naples continues to inspire kitchens everywhere.

1. Neapolitan Pizza Margherita

No dish defines Naples more than Pizza Margherita. This globally adored classic features a chewy, slightly charred crust topped with San Marzano tomatoes, mozzarella, basil, and olive oil. The red, white, and green toppings honor the Italian flag, while the short, hot bake in a wood-fired oven creates a perfect balance of crisp and tender textures. Its beauty lies in simplicity, proving that the best pizzas do not need elaborate toppings. When made with high-quality ingredients, Pizza Margherita represents the essence of Neapolitan cuisine and remains a symbol of Italian pride.

2. Pizza Marinara

Pizza Marinara is the oldest recorded pizza style in Naples and one of the simplest. It contains no cheese, just tomato sauce, garlic, oregano, and olive oil spread over the iconic thin crust. The name “Marinara” refers to fishermen who enjoyed this hearty yet inexpensive meal, not seafood. Its minimal toppings allow the tangy San Marzano tomatoes to shine, supported by the fragrance of oregano and garlic. Today it is still popular with purists who value tradition, making it an enduring part of Naples’ culinary identity.

3. Spaghetti alle Vongole

Spaghetti alle vongole, or spaghetti with clams, is one of the most beloved seafood dishes in Naples. Fresh clams are cooked with garlic, olive oil, parsley, and a splash of white wine to create a light yet flavorful sauce. Some variations add tomatoes, while others keep the focus on the clams’ natural brininess. Tossed with al dente spaghetti, the dish captures the coastal character of Neapolitan cuisine. It is elegant without being fussy and demonstrates the region’s ability to highlight seafood with simplicity and respect.

4. Gnocchi alla Sorrentina

Gnocchi alla Sorrentina is a hearty baked pasta dish named after Sorrento, a town near Naples. Soft potato gnocchi are smothered in tomato sauce and layered with mozzarella and Parmesan before being baked until golden and bubbling. The melted cheese gives the dish a stretchy, comforting texture, while the tomato base delivers robust flavor. Though simple, it feels indulgent and celebratory. Families often enjoy it on Sundays, making it a staple of southern Italian comfort food. It shows how Naples excels at transforming basic ingredients into soulful dishes.

5. Parmigiana di Melanzane

Parmigiana di melanzane, better known as eggplant Parmesan, is a quintessential Neapolitan comfort food. Slices of eggplant are lightly fried, layered with tomato sauce, mozzarella, Parmesan, and basil, then baked until bubbling. The flavors of tomato and cheese meld with the tender eggplant to create a satisfying dish that is both rich and balanced. While versions exist throughout Italy, the Neapolitan rendition is considered the original. It illustrates the regional ability to elevate vegetables into main courses that rival meat-based dishes in both flavor and heartiness.

6. Pasta e Fagioli

Pasta e fagioli, literally “pasta and beans,” is a rustic soup that originated in Naples before spreading across Italy. It combines small pasta shapes with beans, olive oil, garlic, and tomato to form a filling and nutritious meal. The starch released from the pasta thickens the broth, creating a creamy consistency without added cream. Originally a peasant dish, it reflects Neapolitan ingenuity in making the most of inexpensive pantry staples. Today it remains a beloved comfort food, providing warmth and nourishment while staying affordable and easy to prepare.

7. Ragù Napoletano

Ragù Napoletano is the southern answer to Bolognese, but with its own distinct character. Large cuts of beef or pork are simmered for hours in tomato sauce, allowing the meat to infuse the sauce with deep, savory flavors. Traditionally cooked on Sundays, it often doubles as two courses: pasta dressed with the sauce for the first course, and the tender meat served separately as the second. Its slow-cooked richness embodies family gatherings and patience in the kitchen, making it one of Naples’ most cherished culinary traditions.

8. Minestra Maritata

Minestra maritata, often mistranslated as “wedding soup,” actually means “married soup.” The name refers to the marriage of flavors between greens and meat. This dish usually features leafy vegetables such as escarole, combined with pork or sausage, beans, and sometimes small pasta. It is hearty yet balanced, offering both comfort and nutrition. Though enjoyed year-round, it is especially popular in colder months. The soup highlights the Neapolitan ability to create satisfying meals that bring together simple ingredients in perfect harmony.

9. Babà al Rum

Babà al rum is a small yeast cake that has become a hallmark of Neapolitan pastry culture. Shaped like a dome or cylinder, it is soaked in rum syrup until moist and spongy. Sometimes it is filled with whipped cream or custard, enhancing its richness. Though it originated in Eastern Europe, it was adopted and perfected in Naples, where it remains a bakery staple. Babà al rum embodies the city’s love of pastries that are both playful and indulgent, making it a must-try sweet for visitors.

10. Pastiera Napoletana

Pastiera Napoletana is a traditional Easter dessert that reflects Naples’ deep cultural roots. Made with ricotta, cooked wheat berries, eggs, and candied fruit, it is flavored with orange blossom water for a fragrant finish. The filling is baked in a pastry crust and often prepared days in advance to allow the flavors to meld. Symbolizing rebirth and spring, pastiera is passed down through generations of Neapolitan families. Its unique texture and blend of flavors make it a festive centerpiece that connects food with cultural identity.

11. Sfogliatelle

Sfogliatelle are iconic shell-shaped pastries that showcase Neapolitan baking skill. Their name means “small leaves,” reflecting the many thin layers of dough that crisp beautifully in the oven. The filling, typically made from ricotta, semolina, sugar, and citrus zest, contrasts with the crunchy exterior. There are two main styles: riccia, with ridged layers, and frolla, with a smooth crust. Both are beloved by locals and travelers alike. Sfogliatelle are more than a pastry; they are a symbol of Naples’ dedication to craft and tradition in sweets.

12. Zeppole di San Giuseppe

Zeppole di San Giuseppe are pastries traditionally prepared on March 19 to celebrate St. Joseph’s Day. Made from fried or baked dough, they are filled with pastry cream and topped with powdered sugar and a cherry. While tied to a specific holiday, they are enjoyed year-round in Naples. Their crisp exterior and creamy filling strike the perfect balance of textures. These festive treats highlight Naples’ love for desserts that are both rich in flavor and cultural meaning, keeping culinary traditions alive with each bite.