Naples
Informazioni sulla città
Naples owes its origins to the mermaid Partenope. It is no coincidence that his character has the bizarreness of the hybrid: good and evil, joy and sadness, beauty and degradation. Contrasting souls who collide and live side by side, as you understand as soon as you set foot in the city. The splendid historical memories of the Capodimonte Museum and the Royal Palace together with the worst signs of modernity, traffic and chaos.
Religious devotion to San Gennaro who coexists with the pagan soul of the city, preserved and handed down in the Naples Underground and in the San Severo Chapel, between the “capuzzelle” of the dead and the alchemy of Cristo Velato. And then glimpses of an unparalleled landscape, rules of life that only apply here and nowhere else on earth. There’s so much to see, and it’s not easy to choose. Naples is a real theatre of life, open-air, free and accessible to all. But don’t expect just funny scenes and postcard backgrounds. To discover the city you can just walk around, but if you don’t want to miss the best, start with the main sights.
Spaccanapoli is the road that goes from the Quartieri Spagnoli district to the district of Forcella, cutting in a straight line the city of Naples. The name can be understood by climbing above San Martino and observing from above how this road cuts the heart of the city in two. There is no place in the city that can tell you more about the soul of Naples, its essence that reveals itself here without tricks. Spaccanapoli is not a tourist postcard: it is Naples.
Cristo Velato is one of the most fascinating and mysterious works that can be seen in Naples. It is said that the marble veil on the body of Christ is actually a cloth veil, transformed into rock thanks to a special liquid invented by the sinister Prince of San Severo, an illustrious alchemist.
The first riding school and then the seat of the University, the Archaeological Museum of Naples (MANN) was inaugurated in 1816 and today it is one of the most important in the world for the quality and quantity of the works it houses.
If there is a symbolic place of Naples, it is Piazza del Plebiscito. Over the centuries it has been transformed from a simple country wide into a gathering place for the Neapolitans: here were held the medieval tournaments and the “cuccagne” of the Bourbons to keep the people well.
For centuries, from the deep belly of Naples, the tuff was extracted to build the city above. "Napoli Sotterranea", therefore, hides a dense intrigue of ravines, caves and tunnels that tell a story parallel to the life of Naples on the surface.
In 1738 Charles of Bourbon decided to transform his hunting lodge in the forest of “Capo di monte” into a Royal Palace – Museum where he could house the Farnese Collection received from his mother. In fact, even today, walking through the large rooms of the palace it seems that the Bourbon family left the house just before our entrance.
In San Gregorio Armeno it is Christmas all year round. In every month, even when it is hot and Christmas is far away, the masters are at work to build the typical cork nativity scenes and the terracotta shepherds.
Proud and melancholic, pampered by the waves of the sea, the Castel dell’Ovo rises on the ancient island of Megaride. You can get there from Piazza del Plebiscito following the horizon and the sound of the sea.
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Naples
Naples owes its origins to the mermaid Partenope. It is no coincidence that his character has the bizarreness of the hybrid: good and evil, joy and sadness, beauty and degradation. Contrasting souls who collide and live side by side, as you understand as soon as you set foot in the city. The splendid historical memories of the Capodimonte Museum and the Royal Palace together with the worst signs of modernity, traffic and chaos.
Religious devotion to San Gennaro who coexists with the pagan soul of the city, preserved and handed down in the Naples Underground and in the San Severo Chapel, between the “capuzzelle” of the dead and the alchemy of Cristo Velato. And then glimpses of an unparalleled landscape, rules of life that only apply here and nowhere else on earth. There’s so much to see, and it’s not easy to choose. Naples is a real theatre of life, open-air, free and accessible to all. But don’t expect just funny scenes and postcard backgrounds. To discover the city you can just walk around, but if you don’t want to miss the best, start with the main sights.
Spaccanapoli is the road that goes from the Quartieri Spagnoli district to the district of Forcella, cutting in a straight line the city of Naples. The name can be understood by climbing above San Martino and observing from above how this road cuts the heart of the city in two. There is no place in the city that can tell you more about the soul of Naples, its essence that reveals itself here without tricks. Spaccanapoli is not a tourist postcard: it is Naples.
Cristo Velato is one of the most fascinating and mysterious works that can be seen in Naples. It is said that the marble veil on the body of Christ is actually a cloth veil, transformed into rock thanks to a special liquid invented by the sinister Prince of San Severo, an illustrious alchemist.
The first riding school and then the seat of the University, the Archaeological Museum of Naples (MANN) was inaugurated in 1816 and today it is one of the most important in the world for the quality and quantity of the works it houses.
If there is a symbolic place of Naples, it is Piazza del Plebiscito. Over the centuries it has been transformed from a simple country wide into a gathering place for the Neapolitans: here were held the medieval tournaments and the “cuccagne” of the Bourbons to keep the people well.
For centuries, from the deep belly of Naples, the tuff was extracted to build the city above. "Napoli Sotterranea", therefore, hides a dense intrigue of ravines, caves and tunnels that tell a story parallel to the life of Naples on the surface.
In 1738 Charles of Bourbon decided to transform his hunting lodge in the forest of “Capo di monte” into a Royal Palace – Museum where he could house the Farnese Collection received from his mother. In fact, even today, walking through the large rooms of the palace it seems that the Bourbon family left the house just before our entrance.
In San Gregorio Armeno it is Christmas all year round. In every month, even when it is hot and Christmas is far away, the masters are at work to build the typical cork nativity scenes and the terracotta shepherds.
Proud and melancholic, pampered by the waves of the sea, the Castel dell’Ovo rises on the ancient island of Megaride. You can get there from Piazza del Plebiscito following the horizon and the sound of the sea.
Offerta gastronomica
Gino Sorbillo took over the reins of the pizzeria in Via Tribunali in the nineties after working alongside Aunt Esterina for years to learn the secrets of leavening and the harmony of gestures in pasta processing. And last but not least, understanding how much humility, passion and drive it takes to work beyond 12/14 hours a day.
Gino Sorbillo and his family team today, in this cozy restaurant in the heart of Naples, located along the main decumano of Via dei Tribunali, serves between lunch and dinner an impressive number of strictly Neapolitan pizzas, characterized by the quality of all the raw materials used, searched, selected and chosen because they are the best.
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Gino e Toto Sorbillo
32 Via dei TribunaliGino Sorbillo took over the reins of the pizzeria in Via Tribunali in the nineties after working alongside Aunt Esterina for years to learn the secrets of leavening and the harmony of gestures in pasta processing. And last but not least, understanding how much humility, passion and drive it takes to work beyond 12/14 hours a day.
Gino Sorbillo and his family team today, in this cozy restaurant in the heart of Naples, located along the main decumano of Via dei Tribunali, serves between lunch and dinner an impressive number of strictly Neapolitan pizzas, characterized by the quality of all the raw materials used, searched, selected and chosen because they are the best.
Antica Pizza Fritta da Zia Esterina Sorbillo is the Pizza Fritta, the one of the ancient Neapolitan tradition served with its classic recipe, innovated by a very light dough of Organic Farming Flours type 0 and Integral, and in new and exclusive variations such as: Il capello di pulcinella (with meatballs of beef) with the Neapolitan tarallo (the classic Neapolitan tarallo with almonds and pepper) with the pesto of Basilico Genovese DOP and the much appreciated one with. . . Il Segreto.
57 lokalkjente anbefaler
Antica Pizza Fritta da Zia Esterina Sorbillo
53 Piazza Trieste e TrentoAntica Pizza Fritta da Zia Esterina Sorbillo is the Pizza Fritta, the one of the ancient Neapolitan tradition served with its classic recipe, innovated by a very light dough of Organic Farming Flours type 0 and Integral, and in new and exclusive variations such as: Il capello di pulcinella (with meatballs of beef) with the Neapolitan tarallo (the classic Neapolitan tarallo with almonds and pepper) with the pesto of Basilico Genovese DOP and the much appreciated one with. . . Il Segreto.
The traditional structure of the bakery business underwent a first process of evolution in 1960: in addition to the leavening of bread, in fact, there was the addition of the “nzogna e pepper” taralli. With the passing of the baton from Salvatore to Ciro, the gastronomic offer is enriched with the best sweets of the Neapolitan tradition, identifying the Poppella brand as a synonym of quality and goodness. The consecration, however, took place in 2015 thanks to the intuition of Cyrus to make a cake that could be good, simple and, at the same time, economical. The laboratory then produces a white cream with a delicate texture, made from sheep’s ricotta and fresh milk: the ideal filling for soft brioche with a light taste. This is how the “snowflake” is born, the cream cake covered with icing sugar that makes all palates crazy. The success of the “fiocco” is so overwhelming that it is offered in different flavors: classic, pistachio and chocolate.
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Pasticceria Poppella
29 Via Arena della SanitàThe traditional structure of the bakery business underwent a first process of evolution in 1960: in addition to the leavening of bread, in fact, there was the addition of the “nzogna e pepper” taralli. With the passing of the baton from Salvatore to Ciro, the gastronomic offer is enriched with the best sweets of the Neapolitan tradition, identifying the Poppella brand as a synonym of quality and goodness. The consecration, however, took place in 2015 thanks to the intuition of Cyrus to make a cake that could be good, simple and, at the same time, economical. The laboratory then produces a white cream with a delicate texture, made from sheep’s ricotta and fresh milk: the ideal filling for soft brioche with a light taste. This is how the “snowflake” is born, the cream cake covered with icing sugar that makes all palates crazy. The success of the “fiocco” is so overwhelming that it is offered in different flavors: classic, pistachio and chocolate.
Opened in June 2013, Tandem represents a novelty in the heart of tradition: it is the first restaurant entirely dedicated to Neapolitan ragù. Among the longest dishes of traditional Italian cuisine, the Neapolitan ragù is almost unknown outside the regional borders. At Tandem, the ragù is made as it used to be: cooked for at least 6/8 hours, left to rest all night, and served with the traditional pasta formats: ziti, rigatoni, manfredi with ricotta, gnocchi with provola . . . and then seconds of meats, cheeses and cold cuts, seasonal vegetables: a few things, prepared with all the care of the kitchen at home.
166 lokalkjente anbefaler
Tandem Ragù
51 Via Giovanni PaladinoOpened in June 2013, Tandem represents a novelty in the heart of tradition: it is the first restaurant entirely dedicated to Neapolitan ragù. Among the longest dishes of traditional Italian cuisine, the Neapolitan ragù is almost unknown outside the regional borders. At Tandem, the ragù is made as it used to be: cooked for at least 6/8 hours, left to rest all night, and served with the traditional pasta formats: ziti, rigatoni, manfredi with ricotta, gnocchi with provola . . . and then seconds of meats, cheeses and cold cuts, seasonal vegetables: a few things, prepared with all the care of the kitchen at home.
Useful info
Farmacia Poerio
48 Via Alessandro PoerioDecò
58 Via Andrea Cantelmo