Neapolitan cuisine is simple and traditional, and has always been based mainly on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). Many typical recipes have also been influenced by the different cultures that controlled the region over the centuries, especially that of Spain and France. Traditional dishes include sophisticated preparations such as timballi and sartu’ di riso as well as inexpensive but nutritious dishes like pasta e fagioli.
But this beautiful city is certainly known all over the world for its Pizza and its Pasta with tomato sauce. These foods are as great symbol of Naples as is the Mt. Vesuvius, the heart of any meal.
For this reason, since 1885 Luigi Vitelli has engaged in the mission of providing North American with these two staples of the Neapolitan kitchen: pasta and tomatoes from Naples, Italy
