Naples. Food and curiosities.

Food

The region of Campania is a very fertile country. Tomatoes, olives, peppers, figs, grapes, melanzani, artichokes, zucchini, garlic, basil and much more grow

Almost all recipes are easy to prepare and contain all the ingredients you can buy today anywhere in the world. There is only one major difference:

The vegetables and fruit that you get there taste much more intense because of the volcanic soil in which it grows and because of the intense sunlight, which makes a great contribution to the flavor intensification.

Other strengths of the regional cuisine are the local specialties, which are hardly exported. Therefore, it is hard to enjoy high-quality prosciutti, salami and cheese abroad.

As everywhere else in the world, there was a kitchen for the wealthy and the less wealthy in Naples. The dishes for which you have to spend 3-9 hours, for example Ragù alla napolitana, timballo di riso, pastiera, are nowadays only cooked on special holidays.

Daily meals are always prepared with aromatic, first-class and fresh ingredients. In addition to pizza, fish, mussels, seafood, vegetables such as melanzani, Artichokes, zucchini, fennel, all of which thrive particularly well in the sun-drenched soil, tomato in particular is one of the most important ingredients. The cherry tomatoes grown around Mount Vesuvius and the San Marzano variety are well-known. With the fresh tomatoes and basil you create spaghetti, which simply taste delicious. You can also add seafood and fish, see picture above (spaghetti with fresh cherry tomatoes and lobster).

There is also a vegetable that is only grown in the area between Naples and Caserta: The Friarielli.
The vegetables resemble the beet green. It is always fried in olive oil with pepperoni. The most famous are "Friarelli con Salsicce" and "Pizza con Friarelli and Salsicce". Salsicce are sausages that are produced only from fresh minced pork and spices. The shelf life is limited, as no preservatives are added except for a little salt.

You can also eat friarielli lukewarm with mozzarella and/or prosciutto, or put it on crostini (toasted pane casareccio bread slices). Unfortunately, this vegetable is rarely found in midsummer, it thrives in the colder seasons. The friarelli are slightly bitter and have more calcium than milk and a lot of vitamin C.

Crostini: Unfortunately, there is an increasing lack of use for crostini of huge "toast slices" made especially for this purpose, instead of pane casareccio slices. Better to avoid ordering them.

In the case of prosciutto, you should generally make sure that the meat is compact and the fat edge is white (not yellowish) and compact, and that the slices are not cut too thin (transparent), so that one slice does not stick to the other during packaging. The slices should be cut so that they remain in the whole. Incorrectly sliced prosciutto also tastes different, but not better. You should also avoid particularly cheap offers. The most famous varieties come from San Daniele, Parma and Tuscany. However, there are always high-quality local offers in all regions.

Menu, ingredients, pronunciation

The following list does not take into account the classification of antipasti, starters, main courses and desserts, but is in alphabetical order in order to be able to identify the dishes on the menu more quickly. The ingredients listed are the main ingredients and are for guidance only.

In the restaurant you can ask for the house wine "Vino di Casa". This is usually good, you will rarely get a poor quality.

Naples has a good water quality, but you should drink mineral water.

For the "Coperto", the setting, you usually pay 2-6 euros. Bread is included in this price. Up to 15% on the final invoice can be charged for the service. Ask before your order. It is then not usual to give additional tips.

Food	Ingredients
Abbacchio scottadito	Say: Abbakkio. Milk lamb, briefly fried
Acqua Minerale con Gas	Say: Akwa Minerale, mineral water with carbonic acid
Acqua Minerale senza gas	Non-carbonated mineral water
Acqua Panna	This is a brand name for a very mild mineral water, without carbonic acid, also suitable for children.
Affumicato	Smoked
Agnello	Say: Anjello lamb
Albicocche	Say: Albikokke, apricots
Alici ammollicate	Speak to Alitchi. Fresh anchovies, parsley, garlic, lemon juice. They are gratinated with breadcrumbs/bread flour in the oven.
Antipasto	Various small appetizers
Antipasto misto di Mare	From the sea. Various small dishes with mussels, clams, seafood salad with shrimps, squid, etc.
Antipasto misto di terra	From countryside Appetizer. Salami, sausage, cheese, olives, etc.
Arrosto di agnello	Say: Arrosto di anjello roast lamb
Asparagi	Say: Asparadji. asparagus
Babà alla Napolitana	Small yeast cakes soaked with rum or liqueur. The cakes can have various shapes and also be filled.
Baccalà	Herring, dried cod
Baccalà in cassuola	Speak Bakkala. Codfish, tomatoes, garlic, peppers, black olives, capers, pine nuts, parsley, a few soaked raisins
Birra	Beer
Bisteccha alla Pizzaiola	Say: Bistekka beef steak (but mostly beef cutlet) with tomatoes, garlic, oregano
Brodo (di manzo, pollo)	Clear soup (from beef, chicken)
Caciocavallo	In other words: Kashokawallo (literally equine cheese) firm sliced cheese, but always made from cow's milk
Calzoni	Say: Kalzoni. Small bread bags filled with cream cheese, parmesan, salami, mozzarella, prosciutto, basil. Ingredients vary. Not to be confused with the "Pizza Calzone", which has similar ingredients, but a folded pizza and is therefore much larger.
Cannelloni	Rolls of pasta from the oven. The filling consists of meat, vegetables and/or fish.
Capesante	Scallops
Caprese	Mozzarella, tomatoes, basil
Caprini	Actually: Small goats. Small forms of cream cheese are called curd/curd-like, but they do not necessarily have to be made from goat's milk.
Carne ai Ferri	Meat, grilled
Coniglio	rabbit
Coniglio alla cacciatora	Say: Coniljo alla katschatora. Hunter-style rabbit, with tomatoes, onions, garlic, bay leaf. Ingredients can vary slightly, the dish is available all over Italy
Coniglio alla ischitana	Say: Coniljo alla iskitana. Ischia rabbit. Garlic, tomatoes, white wine, parsley.
Crostini napoletani	Say: Krostini. Toasted bread slices with mozzarella, anchovy filets, tomatoes, oregano
Fagioli	Say: Fadscholi, beans
Fagioli alla maruzzara	White beans of snail type. No one knows why this judgment is called that. Celery stalks, parsley, garlic, sliced bread
Ferrarelle	This is a brand name for a mineral water with natural, non-added carbon dioxide
Fettina di …	Slight, small slights .... Mostly a beef schnitzel (e.g. alla pizzaiola=according to pizza type), with tomato sauce and mozzarella baked, otherwise see under the meat names
Frittata di cavolfiore	Omelette with cauliflower
Frittata di Vermicelli imbottita	Omelette with vermicelli (type of pasta). With parmesan, tomatoes, onion, mozzarella, salame
Fritto misto di pesce	Mixed baked goods, small fish, squid, etc.
Frittura, fritturina	Baked (pesce=fish), (verdure=vegetables), (carne=meat)
Funghi	Say: Fungi, mushrooms
Gamberi, gamberetti	Shrimps, small shrimps
Genovese, " …alla Genovese"	Say: Janovese. Made in Genoa style
Gnocchi	Say: Gnjokki. Starter, the gnocchi are made from potatoes.
Gorgonzola	Spicy mold cheese, we also used for sauces with cream/cream
Insalata Caprese	Mozzarella, tomatoes, basil
Insalata di Mare	Seafood salad (squid, scampi, etc.)
Involtini di pesce	Filled and gratinated fish rolls
Lacrima Christi	Say: Lakrima Kristi more or less sweet white wine
Lasagna	Say: Lasanje, layered and filled pasta leaves from the oven. The filling consists of meat, vegetables and/or fish.
Lepre	Wild hare
Limoncello	Say: Limontschello. Lemon liqueur
Linguini	Spaghetti-like noodles
Liquore	Liqueur
Maccheroni e Pepperoni al forno	Say: Makkeroni. Maccheroni are long thicker noodles that have a hole inside. Oven-fried pasta and sweet peppers, with garlic, capers, black olives, parsley, oregano
Macceroni	Thicker ones, with a small hole on the inside horizontally. They are also available in different strengths
Manfredi	Longer pasta, curled edges
Manzo	beef
Minestra di Zucchine cacio e uova	Speak minestra zukkine, kasho e uowa. Soup with zucchini, Parmesan cheese and eggs are mixed in the soup
Mozzarella	Cream cheese, of all shapes and sizes, of normal cow's milk or buffalo milk (see "General information", "Kitchen")
Mozzarella impanata	Breaded and fried mozzarella
Mozzarella in Carozza	Say: Mozzarella in Karozza. Mozzarella in the carriage. Mozzarella between two slices of toast, breaded, fried
Mpepatella di cozze	Mussels with parsley, lemon juice, pepper
Noci	Nuts, walnuts
Paccheri alla Ricotta	Say: Pakkeri. Pasta with tomatoes and curd chees
Pappardelle	Wider than tagliatelle, with or without egg
Parmigiana di melanzane	Eggplant casserole (egg fruit), tomatoes, basil, eggs, Parmesan cheese. The aubergines are sliced, rolled in eggs and flour, baked in oil, drained, alternately layered with tomatoes, parmesan, basil and baked in the oven
Pasta fatta in Casa	In various versions, usually stronger than those in the shops
Patate al forno	Baked potatoes
Patate al Gratin	Gratin potatoes
Patate al rosmarino	Potatoes with rosemary
Pecorino	Sheep cheese, can also be mixed with cow's milk. Then this mixture is declared on the packaging. Pecorino is available in different degrees of ripeness, from very fresh and soft, to very remote, hard and dry.
Penne al forno	Short noodles, baked in the oven
Penne, Pennoni, Pennette	Short tubular noodles in different thicknesses
Pepperoncino	Hot paprika
Peperoni	Vegetable peppers
Peperoni imbottiti	Stuffed vegetable peppers, with short noodles, eggplant, rice etc.
Pepperoni in padella	Vegetable peppers in a pan, tomatoes, garlic, capers, anchovy filets, oregano
Pepperoni ripieni	Stuffed sweet peppers
Pesce ai Ferri	Fish, grilled
Pesce al forno	Speak pesce. Fish from the oven, one or several noble fish, rosemary, thyme or oregano, parsley, garlic, lemon
Pesce all’acqua pazza	Say: Pesche allakwa pazza. Fish in crazy water. Fish in a liquid sauce, with tomatoes, garlic, white wine, parsley. There are variations with mussels, onions, more or less liquid, etc.
Pesce alla marinara	Speak pesce. The sailor's style. Fish from the pan with sauce. Tomatoes, garlic, parsley
Pesce spada alla siciliana	Say: Pesche spada alla sitschiliana. Swordfish of Sicily type. Mostly with black olives, capers and tomatoes.
Pesche	Say: Peske Peaches, not to be confused with pesce = fish!
Pesce spada	Speak pesce. Swordfish, without bones.
Pizza aglio e olio	Say: Aljo e oljo. With garlic and oil
Pizza aglio, olio pomodoro	Say: Aljo, oljo e pomodoro. With garlic, oil and tomatoes
Pizza alla Romana	Roman style, mozzarella, tomatoes, anchovy filet, parmesan (hard grated cheese from cow's milk) or pecorino (hard grated sheep's cheese)
Pizza all Cozze	Say: Kozze. With mussels, tomatoes, oregano
Pizza con alici freschi	Say: Alitschi freske With fresh anchovy filets
Pizza di scarola	Pizza with endive, anchovy filet, capers, garlic, black olives
Pizza Funghi	Say: Funghi Fresh mushrooms (not canned!), parsley, with or without tomatoes and mozzarella
Pizza Margherita	Say: Margherita. With tomatoes, mozzarella, basil
Pizza Marinara	The sailor's style. With tomatoes, capers, black olives, anchovy filets
Pizza Quattro stagioni	Say: Kwattro stadschoni. Four seasons, with tomatoes, mozzarella, boiled ham, mushrooms or artichokes, oregano, each quarter of the pizza is covered with a different slip.
Pizza salsiccia	Say: Salsitcha. Pizza with sausage made from fresh pork mead
Pizza salsiccia e friarielli	Pizza with sausage made from fresh pork mead and a slightly bitter broccoli type.
Pizza frit	Small pizzas, fried, then topped with tomatoes and other ingredients
Plopette, Polpettine al pomodoro	Meatballs in tomato sauce
Pollo	Chicken
Coniglio alla cacciatora	Sprich: pollo alla katschatora. Huhn auf Jägerart, mit Tomaten, Zwiebeln, Knoblauch, Lorbeerblatt. Ingredients can vary slightly, the dish is available all over Italy
Polpetielli affogati	Small young octopus, tomatoes, parsley, garlic
Polpetielli alla Luciana	Speak polpetielli all lutschana. Little young octopus, garlic, parsley, lemon
Polpi	Squids
Pomodori col riso	Tomatoes filled with rice, from the oven
Prosciutto	Say: Proschutto. Air-dried leg of pork with or without bones, not smoked and not smoked
Provolones	Hard cheese, is also taken for cooking
Puttanesca – Sugo alla puttanesca	Nutty sauce with tomatoes, garlic, capers. Black olives, hot peppers
Ragù alla napoletana	If original, then it is a very intense meat sauce which is made with a great deal of time (up to 9 hours). Similar to the "Sauce Bolognese" so called in the German-speaking area.
Ravioli alla Caprese	Potatoes (without eggs in the original recipe) in Capri style, filled with hard, grated curd and herbs, served with tomato sauce
Ricotta	Curd cheese or curd cheese. It can also be made only from sheep's milk, cow's milk or mixed. See recipe
Rigatoni con Fiori di zucca e gamberetti	Short pasta. With courgette flowers and shrimps
Risotto all’aragosta	Rice dish with lobster
Risotto alla pescatora	Fish-style risotto, see "scoglio".
Salmone	Salmon
Sartù	Very time consuming dish. With Neapolitan ragout, meatballs, mushrooms, onion, chicken liver, peas, salsiccia (see above), mozzarella, eggs, rice. Bake in the oven. It takes about 2 hours, provided that the ragout and meatballs are ready, otherwise about 8-10 hours.
Sauté di vongole	Mussels, garlic, parsley, some freshly ground pepper
Scamorza	Say: Skamorza semi-hard cheese made from cow's milk
Scampo, Scampi	Norway lobster. Scampi are not shrimps, even if they are often called so. See pictures for a difference. Scampis have two scissors and the tail end is wider and has 5 "scales". Shrimps have no scissors, a pointed tail and only 2 "scales". If possible, always ask for whole scampis, "scampi interi" and whole shrimps (gamberi interi). Scampis are more expensive than shrimps (gamberi, gamberetti). Photos: Top scampis, bottom shrimps
Scapece, alla scapece	Scapece style, fried vegetables first and then marinated
Schiaffoni, also called Paccheri	Sprich: skiaffoni, pakkeri. Short large pasta
Scialatelli	Say: Schalatelli, handmade long thick noodles without eggs
Scoglio (risotto, spaghetti, etc.)	Speak Skoljo. Scoglio is called a cliff. Rice or spaghetti with mussels, small squid, mussels, scampi, shrimps
Sfogliatelle frolle	Say: Sfoljatelle pastry filled with cream
Spaghetti al pomodoro (pomodorini)	Sauce tomato. Vegetable sauce with mostly fresh tomatoes and basil
Spaghetti all vongole con pelati	With clams, tomatoes, parsley
Spaghetti Carbonara	With eggs, pancetta (unsmoked bacon), pepper
Spaghetti or risotto con pescatrice	Say: Pescatrish, pasta or rice dish with monkfish
Spinaci	Say: Spinaschi, spinach
Stracotto	Braised beef
Struffoli	Baked, brandy-like pastries
Stufato (manzo, maiale)	Ragout (beef, pork)
Tagliatelle	Breiter Nudeln mit oder ohne Ei
Taralli	Small hard piece of bread in different shapes. Sprinkle with pepper, spices, almonds, etc. It is mainly served with an aperitif.
Timaballo di Riso	Timbale, round shape, rice
Torta di Ricotta	Curd cheese or cheese cake with candied fruits
Trippa	Tripe, calfdown
Trippa alla napoletana	Tripe in the Neapolitan way
Uova alla monachina	Nun-style eggs, hard eggs, prosciutto, parmesan, parsley, pepper, breadcrumbs, besciamel. The eggs are cut in half, coated with the mixture, reassembled, breaded and baked out
Verace (pesce), Pesce verace	Say: Pesche gossip. Authentic (Fish)
Vermicelli in insalata	Speak mishelli. Thin plate, long spaghetti-like pasta, with fresh, uncooked tomatoes, basil and garlic. Instead of vermicelli, you can also take penne or spaghetti.
Vino bianco	White wine
Vino Rosso	Red wine
Vitello	Calf
Zucchine alla scapece	Zucchini, lightly fried and marinated
Zuppa	More viscous soup
Zuppa di fave	Soup with field beans
Zuppa di Lenticchie	Say: Zuppa di lentikkje, lentil soup
Zuppa di pesce	Say: Zuppa di pesche. Fish soup with various noble fish, mussels, squid, white wine, tomatoes. Should not be too fluid, as opposed to "Brodo di pesce".

Recipes

Recipe ricotta homemade:

Prepare a larger sieve, lined with a thin, water-permeable cloth – place a container underneath it to collect the whey. Boil 1 liters of whole milk from sheep or cow's milk (also mixed) with 125 ml of sour cream or yogurt, continue to simmer while stirring for 2-5 minutes until the milk coagulates. Strain with the cloth in a sieve. Twist the top of the cloth tightly together to squeeze out the remaining whey, then let the mixture cool down until it is lukewarm. Untie the cloth, put the ricotta into a container and either enjoy immediately or place it in the refrigerator, covered with a plastic film. The ricotta should be consumed within two days, as it quickly becomes acidic. Like the Caprese salad, which is made with mozzarella, you can slice the ricotta ("la" ricotta in Italian), drizzle with a little olive oil, add pepper, tomatoes and basil leaves and or arugula. It is ideal as an appetizer and main course. The ricotta is also suitable for a spinach-based filling – delicious in pancakes, Crêpes, ravioli. One liter of milk gives about 300gr. Ricotta.

Original recipe spaghetti carbonara:

Carbons = coal. It is discussed whether this recipe comes from Rome or Naples. Since this recipe is not prepared in the original way in most restaurants (often mistakenly smoked bacon and cream/cream is used), here is the recipe for 4 people as a main course. As an appetizer, 60-80gr raw spaghetti, 1 egg, 40-50g pancetta are sufficient per head:

Take 8 whole eggs on 400-500gr of raw spaghetti. Beat the eggs in a bowl and mix them with a handful or two of freshly grated Parmesan cheese and freshly ground pepper. Do not salt the mixture or salt  it a little, as there is enough salt in the parmesan and pancetta. Then you take about 150-200g slices of the pancetta stesa or the pancetta arrotolata (Italian non-smoked bacon), which you cut into cubes (about 1 x 1cm) without skin and sear slowly in olive oil, not too crispy. Garlic lovers also add a toe of it. The garlic must only be golden and should then be removed.

As soon as the spaghetti are cooked "al dente" (10g coarse sea salt in 1 liters of water), strain and mix quickly in the bowl first with the hot pancetta, then add the egg mixture. Quickly stir. The mass must "collect" around the spaghetti a bit, but must not stick and must remain creamy. Absolute "no go" is to heat the spaghetti mixed with the eggs again on the stove. Serve immediately. If you want, you can grind freshly grated Parmesan and pepper over your portion.

Carbons or charcoal refers to the pepper that is said to stand out in this dish, but this is a matter of taste. No toppers, cream, cream or the like are added!

How do you properly cook pasta?

Contrary to popular belief, the spaghetti should not have an inner "white" core at the end of the cooking time, but should have the same color throughout. Therefore, the cooking times indicated on the packs are only a guideline. It is recommended to try the pasta several times during the proposed cooking time. For example: At an altitude of 200m above sea level (e.g. Vienna), the cooking time stated on the package is about +2, 3 minutes. Do not put off with cold water after straining! You need the starch left on the paste to bind the sauce to it. Rule: For the first 100gr of pasta, 2 liters of water, 20gr of salt, for each additional 100gr of pasta, additionally 1 liters of water and 10gr of sea salt.

Celebrities

	Born	Died
	1226	1285	In 1266, the Pope handed over Naples and the whole Kingdom of Sicily to him. It was he who moved the capital from Palermo to Naples.
	1318	1389	From 1378 Pope. The pontificate was characterized by inter-church and conflicts with the Kingdom of Naples. There are several indications of his death: Death due to a fall from his mulo or from poisoning).
	1350	1404	Actually Pietro Tomacelli, was Pope of the Roman Catholic Church from 1389 until his death.
Giovanbattista	1535	1615	Literate, philosopher, natural scientist, dramatist, universal scholar. Della Porta also wrote about magic, his work "Magiae naturalis sive de miraculis rerum naturalium" (1558) is well known, because the only recipe has been passed on via the "witch's ointment". In 1592, his study of physionomy and magic led him to be held responsible before the , but the trial remained unsuccessful.
	1566	1613	Don Carlo Gesualdo, Principe di Venosa. Italian prince and composer.
	1575	1632	Considered Europe's first great storyteller. The most famous fairy tale is Il Pentamerone. Here you will find the first versions of the well-known fairy tales , , , , or . The Pentameron served as an important source for later collectors and writers of fairy tales, such as , , and the . From the Pentamerone also comes the figure of the Cannetella in the song of Gabriele D’Annunzio.
	1585	1649	7. General of the Jesuits.
	1598	1680	Outstanding sculptor, architect and painter in the Baroque period
	1615	1700	1691 to 1700 Pope of the Roman Catholic Church.
Tommaso	1620	1647	He was one of the leaders of the uprising in 1647. Masaniello was a poor fisherman without any special education, but had been politically active during the Spanish rule in Naples. The revolt was triggered by high taxes. 9 days after the uprising, he was shot, his head cut off and brought to the viceroy as proof of his death.
	1668	1744	Has become famous as "Giambattista", Italian philosopher of history and law. Today he is seen as an extraordinarily original thinker who has influenced – to this day – central trends in the humanities (quote Wikipedia).
	1673	1732	Well-known Italian castrate
	1685	1757	Composer and author of thousands of pieces, including 555 sonnets, died in Madrid
	1705	1782	Famous singer, castrate and friend of Scarlatti, was castrated at the instigation of his father at the age of 10
	1770	1841	Excellent composer, died in Paris
	1772	1807	Married by Procuration to Naples on 15 August, in person to Vienna on 19 September 1790 to , Emperor of Austria, daughter of Ferdinand I, King of both Sicily, and of
	1857	1919	Composed operas and operettas, among others "I Pagliacci", the song "Mattinata" for Caruso, which has been sung by all tenors so far.
	1869	1947	Was King of Italy from 1900-1946. Died in asylum in Egypt.
	1873	1921	The probably most famous Neapolitan and most important opera singer of the first quarter of the 20th century, died at the age of 48 when he visited Naples. Although he was born there, he never sang in Naples opera.
	1898	1967	Antonio de Curtis, acting icon, related to the famous composers and poets, the brothers de Curtis.
	1928		Book author, philosopher, translated into many languages
	1929		Actually Carlo Pedersoli. Actor, composer, former swimmer, singer. Studied chemistry and law. Was the first person to swim through the in the 1950s from Capri to Naples (over 30 km).
	1934		Actually Sofia Villani Scicolone, Pozzuoli near Naples, world famous actress
	1941		World-famous conductor, Muti has so far been  awarded the to, the of of the . In 2000 he became Honorary Knight Commander of the Order of the British Empire . On October 13, 2003, he was awarded an honorary doctorate by the . In 2007 Riccardo Muti was awarded the GLOBArt Award.
	1957		Singer, composer and actor (not to be confused with the German singer Nino de Angelo!)

Music

The Neapolitan song is known all over the world. The origin lies in the 13th century. In the 18th century, at the time of the founding of the University of Naples (1224) under Frederick II. The greatest spread of songs in Europe took place between the 16th century. Century and the 19th century. Century. Im 17. In the 19th century, the Tarantella came up.

As the most important period for the Neapolitan songs known today, the first decades will be the 19th century. From 1839 onwards, the song "Te voglio bene assaje" was spread (text by Raffaele Sacco, optician and inventor, music by Filippo Campanella). It is often read that the song was set to music by Gaetano Donizetti in 1835, but this does not seem to be true (interviu.it/canzone/sacco/sacco2.htm).

Gabriele D’Annunzio wrote the text of the song A Vucchiella in 1882, apparently due to a bet with Ferdinando Russo, also author of Neapolitan songs. Russo claimed that the Abruzzo-born D’Annunzio was not capable of writing in the Neapolitan dialect. It is said that D’Annunzio wrote this song for Eleonora Duse, but she would not have been very happy about it. At the time she was 24.

The text is in German: Yes, like a small flower you have a sweet mouth, a little withered. Please give it to me, it's like a little rose, give me a little kiss, give, Cannetella. Give me one and get one, a little kiss, as small as your mouth, which looks like a little rose, a little withered.

The text was set to music only 22 years later by Francesco Paolo Tosti, one of the most important composers in Italy (1846-1916). From 1880-1910 he was a singing teacher at the English court under Queen Victoria). He also wrote the music for the following songs: L'ultima canzone, Malìa, Vorrei morir, Non t'amo più, Ideale e A Marechiare, hundreds of romances and other pieces of music.

Some important composers and lyricists:

Libero Bovio, 1883-1941, wrote texts from some of the most famous songs: Tarantella Luciana, Guapparia, Tu ca nun chiagne , Reginella, Cara piccina, Gente nosta, O rufessore,'O Macchiettista, L 'addio, Totonno se ne va, 'E pentite, Lacreme napulitane, Carcere, 'E figlite, Zappatore, Paese d'o Sole, Signorinella, Passione, L'ultima Tarantella, Chitarra Nera.

Salvatore di Giacomo, poet, theater author and composer, 1860-1934: The text by Marechiare, set to music by Tosti, comes from him. Additional texts for the following songs:

Era de Maggio, Luna Nova, Catari', Oili' Oila!, A Sirena, E ccerase, Marechiaro, Avummaria, Napulitanata, A retirata, Serenata scombinata, Serenata napoletana, E spingole frangese, Ma Chi sa?, Lariula, Dimane t o ddico, A nuvena, Carcioffola, O Munasterio, Caruli' Cu st'uocchie Nire Nire, Lettera malinconica.

Edoardo di Capua, composer, 1865-1917: Wrote O Sole Mio during a tour with his father, who was also a composer, in Odessa/Ukraine. Of his first successes he had with Capille d'oro, Margaretella, Carcioffola, "Maria Marì (oi Mari)", E Bersagliere, I te vurria vasà, L'urdema canzone mia. Because of his passion for playing, he never had enough money, when he got sick, he even had to sell his piano.

Salvatore Gambardella, composer, 1871-1913, comes from poor circumstances and had never enjoyed a musical education. Nevertheless, Giacomo Puccini had praised him for the piece Furturella and could not believe that it was not written by a trained composer. Songs: O marenariello, A canzone d'e 'nnammurate, Madama chicherchia, Quanno tramonta 'o sole, Niny tirabuscio.

The brothers Ernesto (1875-1937) and Gianbattista (1860-1926) de Curtis were highly musical. The following songs go to your account. Some of them with their own texts. Gianbattista:

Che buò fa? (‘A pacchianella) (1889), Muglierema comme fa? (1889), 1’ pazziava!... (1890), A mezanotte (1893), ‘E giesummine ‘e Spagna (1893), Canzona cafona (1894), Carmela - versi e musica - (1894), Custantina - versi e musica - (1894), Signò (1894), Ninuccia (1894), trasì, dicite si (1894), Voglio Mmaculatì! (1894), ‘A picciotta - veri e musica - (1895), I’ sò sensibile... (1895), Mo va, mo vein (1895), Tiempe Felice (1895), Venezia Benedetta! - Versi e musica - (1895), Maria (‘A cchiù Bella Canzona) - versi e musica - (1902), Muntagnola (1904), ‘A primma vota (1905), Amalia (1896), Torna a Surriento (1911), ‘A surrentina (1897), 1’ Rn’arricordo ‘e te (Lucia, Sò) (1896), Lucì nammurato ‘e te! (1912) Nirute! (1914). (Source: Ettore de Mura - Enciclopedia della Canzone Napoletana Casa Editrice Il Torchio, Napoli 1969)

Enrico:
In dialect: ‘A primma vota (1897), Amalia (1902), Torna a Surriento (1904); -Voce ‘e notte (1904), ‘A muntanara (1905), ‘A surrentina (1905), Canta pe me! (1909), Sora mia (1910), ‘A femmena (1911), Ah, l’ammore che FFA Fà! (1911), 1 m’arricordo ‘e te (Lucia, Lucì) (1911), ‘A canzone ‘e Napule (1913), so’ nammurato ‘e te (1934), Autunno (1917), Sona chitarra (1912), ‘A guerra (1917), Senza nisciuno (1915), Tu ca nun chiagne (0), Mandulinata (1915), Sentinella (1913), ‘1915 balcone Napule (1912).

In Italian: Lusinga (1915), Non ti scordar di me (1935), Ti voglio tanto bene! (1937).

(Source: Ettore de Mura - Enciclopedia della Canzone Napoletana Casa Editrice Il Torchio, Napoli 1969)

Evemero Nardella, 1878-1950, composer recognized by the writers. The following melodies are from him: Suspiranno, Ammore 'e femmena, Surdate, Mmiezo 'o ggrano, Chiove, Che t'aggia dì.

Many of these songs have been and still are performed by famous opera singers.

History of Naples

Because of the extensive topic, only a short version can be given here.

Naples extends from the west of the Gulf to the Campanian plain, from the fields of care to almost Vesuvius. It is possible to "perish" the various settlements that have developed over the course of almost 3000 years of history. These are the original Greek city center, the Greco-Roman city, the medieval center, the city of the Staufers and later the Aragonians, and finally the city of the 19th and 20th centuries, which extends to the Phlegraic Fields. Naples is rich in contrast and contradictory, with medieval neighborhoods and others that are already clearly different in their boundaries alternating.

A settlement in Naples already existed in the 9th century BC The city was founded by the Greeks in the 7-8th century B.C. and was subsequently constantly changed and enlarged. The first Greek settlement on the mainland was Cumae, near Naples. Long before, they settled in Ischia and Procida. The oldest sources cite Partenope and the Greek-Cumaean Neapolis, to which a new city was added in the 5th century BC. Partenope became the Paleopolis (old city), so as not to confuse it with the "new" Nea Polis. It is still uncertain whether this was a second adjoining city or a quarter of the existing city. Am Ende des 4. The two places were united by Rome in the 20th century BC. From that moment on, there was no longer talk of Palepolis and Partenope.

Naples was first conquered by Odoaker, then by Belisarius and Totila. It was converted into a Byzantine city, defied the Lombards and was an independent duchy until the 11th century. It was handed over by the Normans to Frederick II of Hohenstaufen, under whose rule Naples flourished. Friedrich II also founded the University of Naples in 1224.

The Swabians were followed by the Anjou family , which ruled until the conquest by Alfonso of Aragon in 1442. The city was declared a Spanish viceroy by Don Consalvo of Cordoba at the Battle of May 14, 1503, until it was finally taken over by Charles of Bourbon in 1734. For over 230 years he was the first king of Naples and Sicily to live and rule personally there. See also the Kingdom of Naples and the Kingdom of both Sicily.

On 21 October 1860, Naples was annexed to the Kingdom of Italy.
List of rulers of Italy.

In 1995, the city center of Naples was declared a World Heritage Site by UNESCO.

Urban development

Because of the extensive topic, only a short version can be given here.

The ancient city of Nea Polis, which was founded after the Greek, extended between today's streets Foria, Costantinopoli, San Sebastiano, Santa Chiara, Umberto I, Pietro Colletta and Castel Capuano. Even today, the Decumani and Carden exist.

A significant extension of the city was made under the Normans, which continued in the 13th century under the rule of the Anjou to the present Piazza Municipio with the Castel Nuovo (Maschio Angioino). With the Aragonese, the city developed into the eastern area and in the western direction, up to today's Via Toledo.

Another expansion was recorded under the Bourbons: The city reached and developed beyond Piazza Carlo III, the Villa Comunale was founded. On the hills of Sant'Elmo, Capodichino and Capodimonte, numerous palaces and buildings have been built. The Corso Maria Teresa d’Austria (today Vittorio Emanuele) was founded from this period in order not to affect the panorama with the new constructions.

Between the end of the Bourbon empire and the beginning of the Savoy rule, Naples developed in all directions: To the east, to the west and to the hills: From the ancient Ponte della Maddalena in Mergellina, new buildings and new roads extend the city. The development of the city also took place from the hills down to the Phlegraic Fields and the area of Nola.

The historical center is an open-air museum of archeology. You can see the Greek and Roman walls, the excavations of the Cathedral and San Lorenzo Maggiore, the Cardini and Decumani, the archeological complex Carminiello ai Mannesi, the statue of the god Nilo, but also some inhabited buildings that still today contain Greek-Roman elements or columns and decorations. The ancient center is crossed by the street "Spaccanapoli". Spaccanapoli heißt in etwa Neapelspalte und ist die lokale Bezeichnung eines dem römischen decumanus inferior entsprechenden, schnurgerade die Altstadt teilenden Straßenzuges mit offiziell verschiedenen Straßennamen. On the Spaccanapoli there are numerous historical buildings, squares, impressive cloisters, as well as numerous medieval buildings and fascinating noble palaces, which are unique examples of Renaissance architecture.

The ancient center is of particular importance due to the stratifications and superstructures from all historical epochs: The Byzantine, Gothic, Lombard and Norman rule, the Anjou, the Staufer, the Spanish, Austrian, French and Bourbon rule. A visit to the historical center is a trip into the lively history that begins at the archeological sites, crosses 2500 years, and then ends in the present. Currently, Naples has about 1 million inhabitants.