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EMPORIUM
GOODIES
By Kaitlyn Murray
NEAPOLIS IS MORE THAN JUST GELATO .
“ Neapolis is the old name for Naples — it means ‘ new city ,’ ” says Illiano . “ Between here and the restaurant next door , we ’ re trying to offer the authentic Italian experience .”
The emporium imports many of its goods straight from the bel paese ( that ’ s “ beautiful country ” in Italian ) itself . “ We work with a lot of great importers ,” says manager Adamo De- Felice . “ Take the buffalo mozzarella , for example . We get it once a week from Italy ; they ’ ll make it on a Wednesday , and we ’ ll get it that Friday . It ’ s the real deal .”
More fresh imports include other cheeses like Parmesan and burrata , deli meats , veggies and specialty items like Nutella biscuits . “ We also sell our own organic , unfiltered olive oil , too , using two kinds of olives from Italy . We bought a whole harvest ,” says Illiano .
As for homemade products , visitors can expect everything from sauces to fresh cut pasta . Neapolis ’ fridges also contain to-go meals that are prepared daily , with a regular rotation of chicken , veal and pasta selections primed to pop in the oven for a quick dinner at home . Or , if you ’ re looking for lunch , stop by the sandwich counter for pre-made or made-to-order cold cut options . The emporium also plans to have online ordering available by Labor Day .
And for those with a sweet tooth , the possibilities don ’ t end with gelato . “ Between me , Adamo and our pastry chef , Amy , everything is made in-house ,” says Illiano . “ We have cannolis , tiramisu , different flavors of mousse , Neapolitan
80 RHODE ISLAND MONTHLY l SEPTEMBER 2021