Back to towns in Italy
Naples
Tourist information - Naples
In 1860, Naples was unified with the rest of Italy. At this point it had around 450,000 inhabitants.
The first significant work carried out in twenty years of unity was the widening of the Via Duomo (an ancient pivotal point of the Greco-Roman city), the Corso Garibaldi and the Via Caracciolo. Part of the urban renewal work which was carried out after the cholera epidemic of 1884 was the demolition of the most congested areas which were located in a straight line along the Corso Umberto I , as well as the construction of a fifth road characterised by the Umbertini Palaces. With the exception of this road, the alleys and shops in the surrounding area remained breeding ground for poverty.
In 1891, the introduction of the funicular provided the first link to Vomero a newly expanding district. Between the two world wars, Naples’ urban expansion was considerable. The expansion included: the Vasto district, located near the central railway station, the Vomero district, and the Regina Elena district in the west, the Arenella and Materdei districts in the north and the Fuorigrotta district in Campi Flegrei.
In the city centre, renewal work continued with the building of the Carita district, the Via Diaz and the palaces of the fascists. The ‘Mostra d'Oltremare’ exhibition complex was built in the western region.
During the Second World War (1943-1944), the city sustained considerable damage.
The wonderful Neapolitan food scene is an amalgamation of a history full of splendour and misery, riches and poverty, the fruit of the numerous dominations and the ability of Neapolitans to make a virtue of necessity. An elegant gastronomy which has roots in tastes and habits of the people who produced traditional local products which have now become synonymous with the glorious city of Naples: pizza, spaghetti, ragu, mozzarella, a tazzulella e caffe not to mention desserts such as baba, sfogliatelle, pastiera ( puff pastry filled with cream cheese, barley and candied fruit) and gelati.
Neapolitan cuisine owes much to fertile soil which offers up bounteous offering, above all the San Marzano tomato, the sea which is the basis for all the seafood dishes such as the exquisite spaghetti alle vongole (a clam pasta dish), impepate di cozze (a mussel based dish) and the exquisite soutè, and we haven’t even mentioned the grilled fish and seafood dishes or the elaborate fish and seafood based soups. Many restaurants serve raw oysters, cannolicchi and taratufi, which are strictly from Naples.
If you want a traditional restaurant you should head for the Borgo Marinaro area, whose streets wind down to the Castel dell’Ovo, why not try one of the following: La Bersagliera e Zi’ Teresa.
In Santa Lucia you’ll find exclusive hotels and exclusive restaurants, such as La Cantinella e Caruso they all offer wonderful views of the gulf.
Mergellina is on the coast and has great restaurants where you can taste the dish fruits of the sea. The following restaurants are well worth a try: Il delicato, Ciro a Mergellina, Don Salvatore, Al Sarago in Piazza San Nazzaro and other restaurants which are a little more economical.
Sbrescia is in Posillipo and also has a wonderful view; La Sacrestia offers very sophisticated cuisine and Giuseppone a Mare offers traditional fish recipes made with the freshest fish possible.
If you consider yourself to be a true romantic then Fenestella di Marechio is the place to be, relax in this beautiful area and feast on Parthenopean cuisine at La Fazenda or A Fenestella.
The Centro Storico has plenty of trattorias to choose from which serve traditional dishes at low prices, in places which are less precious but which are just as welcoming, it is in places such as these that you will definitely meet the real Napoletani! Dante e Beatrice in Piazza Dante; Ciro a Santa Brigidaclose to Teatro San Carlo. San Carlo (the restaurant) is close to Palazzo Reale. In Via Monte di Dio in the ancient area of Partenope there’s the splendid Amici Miei, in the heart of the city, you’ll find Umberto. If you are close to the station and looking for a bite to eat, why not try Da Mimì alla Ferrovia?
Pizzerie deserve a mention of own, and Naples is full of them!! They differ from the traditional evening eateries and they are filled with students, professionals, salespeople, craftsmen, everybody, in fact! They are as busy and as popular as fast food joints, but at the same time offering flavours and high quality ingredients. L’Antica Pizzeria in Forcella has large marble tables, and the serve only delicious seafood pizzas (seasoned with garlic, olive oil, tomato and oregano) and Pizza Margherita with its mozzarella topping.
But the creative genius of the Neapolitan pizza makers is now taking precedence over tradition as they wildly combine weird toppings to make the ultimate taste sensation. Every pizzaiolo (pizza maker) worth his salt has invented a topping and each pizzeria includes variations on traditional themes on their menu.
|
