Our regional cuisine on a European scene Our regional cuisine on a European scene | Page 6

The "casatiello" is generally decorated with hard-boiled eggs .The casatiello is a
typical rustic Neapolitan dish prepared during Easter. It is prepared from a dough
bread, stuffed with cheese, lard, Cicoli and other meats, then cooked, preferably in a
wooden oven.
by Gaia De Caro
NEAPOLITAN PIZZA
The History of Pizza begins in antiquity, but the name was first documented in 1000
AD in Gaeta.
The Neapolitan Pizza represents, with tomato sauce, mozzarella and basil, the Italian
Flag. This pizza is called Margherita, dedicated to Queen Margherita of Savoy.
It was created by Raffaele Esposito, so the real Neapolitan Pizza was born.
To cook it, he used a wooden oven that allowed to prepare it in 1 minute.
The ways to prepare the pizza have changed over the years. A few years ago, in fact,
some pizza makers invented an association that imposed some rules to make pizza
in simple steps, as in antiquity.
Now that association, named APN (Associazione Italiana Pizzaiuoli), counts
thousands of members that respect the tradition of Real Neapolitan Pizza.
Now pizza is popular worldwide, but the best one will always remain in Italy.
by Lorenzo Staiano
NEAPOLITAN PASTRIES (PASTIERA)
It is a typical Neapolitan Easter cake , one of the cornerstones of Neapolitan cuisine.
Pastiera is a pastry pie stuffed with a paste made with ricotta cheese, candied fruit,
sugar, eggs and wheat boiled in milk.
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