Zeppole fritte – Neapolitan fried donuts


600 grams (21 oz) flour

400 grams (14 oz) boiled and mashed dry potatoes

1small cup milk

3 eggs

40 grams (1,4 oz) baker’s yeast

40 grams (1,4 oz) Butter, softened at room temperature

1 tablespoon honey

grated zest of one small lemon

1 pinch of salt

2 cups of granulated Sugar, to coat the doughnuts

frying oil

—— o ——

PREP TIME: 2 hours

COOK TIME: 30 minutes

TOTAL TIME: 2 hour and half


OCCORRENTE: 1 large bowl, 1 bowl, 1 large frying pan, 1 small cap, 1 cloth



1-      In a large bowl pour the flour and create a large hole in the center where put the butter, add the hot mashed potatoes over the butter, so that it will melt, knead well with your hands

2-      Melt the yeast in lukewarm milk in a little cup and add to the dough

3-      Add eggs, honey to the dough and grated zest of  lemon  knead well with your hands  for 6-7 minutes as long as it become smooth and no longer sticky

4-      Cover the dough with the cloth and let rest until it grow in size, about 30 minutes (it must stay in ambient temperature, better slightly hot, never cold)

5-      Turn the dough onto a floured board and divide the dough into small cylinders, roll each piece and give it a circular form

6-      Let them raise for 1 hour

7-      Now put the oil to heat in a large frying pan, which should be very hot, as soon as the oil is hot, fry the graffette, turning them frequently in the oil, until golden brown on both sides and cooked through

8-      Put them on paper towels to drain the excess oil

9-      In a bowl pour the sugar and while graffette are still hot, roll them in the bowl of sugar to coat each one completely, and place on a platter

10-  Serve immediately and enjoy!

Spaghetti with mussels – Original Neapolitan Recipe


- 400 grams (14 oz) spaghetti or linguine -

- 1,5 kg (53 oz) mussels -

- 400 grams (14 oz) cherry tomatoes -

- 3 cloves of garlic -

- 8 tablespoons extra virgin olive oil -

- half hot pepper -

- chopped fresh parsley 2-3 tablespoons -

- ¼ glass of dry white wine -

- 1 handful of salt -

—— o ——

PREP TIME – 10 mins

COOK TIME – 20 mins

TOTAL TIME – 30 mins


LEVEL – easy
EQUIPMENT – 1 large lidded saucepans – 1 large pan – 1 large pot – 3 bowls – 1 fine-mesh sieve – 1 colander


1-      Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them.

2-      Heat oil (4 tablespoons) in a large lidded saucepan, add 2 cloves of garlic and hot pepper (as you prefer). After 1-2 minutes add the mussels and the wine (¼ glass of dry white wine). Cover with the lid and continue cooking for 3-4 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them. Transfer the mussels with a slotted spoon to a large bowl. Strain the mussel broth through a fine-mesh sieve and put it in another bowl.  Remove the mussels from their shells and add to broth, except 10-12 for topping, put them in a bowl and use at the end.

3-      Cut all cherry tomatoes in 4 pieces.

4-      Heat oil (4 tablespoons) in a large pan over medium heat. Add 1 clove of garlic and cook until it just begins to color, 2 minutes. Carefully add cutted cherry tomatoes, cook medium heat for 5 minutes and add mussels and the mussel broth, cook medium heat mashing up sometimes. (Bring off garlic during the cooking of sauce and don’t add salt to sauce because the mussel broth is salty).

5-      Meanwhile the sauce is cooking, in a large pot heat the water (circa one liter – 0,3 gal – of water each 100 grams – 3,5 oz of pasta) until it boils, add a handful of salt, then add spaghetti (only when the water boils add pasta).  Cook spaghetti (see the cooking time recommended on the package), at the end drain the pasta with the colander (pasta must be al dente).

6-      Add the pasta to the pan with the sauce, mix together well low heat for 1 minute (mantecare) and serve immediately, topping the plate with mussels with their shells and chopped fresh parsley.


Enjoy your meal!

Do you know “caffè sospeso”?

A “caffè sospeso” or pending coffee is a cup of coffee paid for in advance as an anonymous act of charity. The tradition was over 100 years old, it began in the working-class cafés of Naples, where someone who had experienced good luck would order a sospeso, paying the price of two coffees but receiving and consuming only one. A poor person enquiring later whether there was a “sospeso” available would then be served a coffee for free.

The generosity of the Neapolitans is contagious, the idea has been reported in cafés in many other countries.

Good cafés to everyone!


Classifica delle città più pericolose d’Italia a cura de “Il Sole 24 Ore”

La classifica del quotidiano “Il Sole 24 Ore” mette a confronto le città italiane, indicandoci quella dove c’è il maggior numero di crimini, in base alla popolazione, e quella più sicura.

Non ci stupiamo a constatare che le prime posizioni della classifica sono occupate dalle città del Nord Italia, infatti al primo posto tra le città meno sicure d’Italia c’è Milano, seguita da Rimini, Bologna, Torino e Roma.

Anche città che notoriamente sono considerate tranquille e sicure, sempre del Centro-Nord, sono posizionate tra le peggiori, infatti troviamo Firenze al settimo posto, Ravenna all’ottavo, Venezia al diciassettesimo, Pavia al diciottesimo, Brescia al ventiduesimo e Trieste al trentunesimo.

Napoli, da sempre ritenuta una delle città più criminali e poco sicure, si trova invece soltanto al trentaseiesimo posto della classifica, le altre province campane risultano essere molto più sicure di tante città del Nord, infatti Salerno è al posto 69, Caserta all’82, Avellino al 101 e Benevento al 103.

Considerando che la classifica prevede 106 città d’Italia, la Campania complessivamente è sicuramente una delle regioni più sicure d’Italia, da un’analisi approfondita risulta che il Sud è di gran lunga più sicuro del Nord.

Il primato della città più sicura d’Italia va, secondo l’importante quotidiano nazionale, alla nostra vicina Matera al 106° posto.

Ma questo noi già lo sapevamo!

Naples’ Toledo is Europe’s most beautiful Metro station

Say the word subway and you think: dirty, dark and rats. But in Naples, Italy, an ongoing public art project has transformed 13 metro stations into works of art, with the most recent on Via Toledo being named one of The Daily Telegraph‘s most impressive undergrounds in Europe.

Also CNN have named Naples’ Toledo Metro station as top of the list of Europe’s most beautiful metro stations.

For the price of a subway fair visitors can wander through tunnels and admire sculptures that would be more than fitting to be featured in major metropolitan art galleries.

Naples’ Toledo station was opened in 2012, the 16th station on line 1, and links the city’s main shopping streets via Toledo. At 50 metres deep it is built below the ground water, yet the interior design is by Spanish firm Oscar Tusquets Blanca and as one of Naples’s Metro Art Stations this station’s theme is water and light. Indeed the railway has a long history in that part of the world with the Napoli-Portici, the first Italian railway line; it was built by the Bayard Company and opened in 1839. It now forms part of the Naples–Salerno line.

The art within Toledo was curated by Achille Bonito Oliva, works of art include two William Kentridge mosaics, designed by the South African artist but realised by Neapolitan artisans. In the deepest corridor of the station are Robert Wilson’s ‘Light Panels’ and works by Achille Cevoli. The station is also the meeting point for the Metro Art Tour.

Free visits to museums and archaeological sites

From 1 July this year a Ministerial Decree provides that every first Sunday of the month there is free access to all those state structures, be they libraries, archaeological excavations or museum spaces normally accessible only for a fee. In short, became a fixture by now, is a must for lovers of art and culture. In Naples, of course, where the historical evidence abound, the choice is very wide and is ready to satisfy your curiosity and desires of each tourist.

Grape harvest and nature in Sorrento Coast

On Sunday morning, our guests started the grape harvest through vineyards in Sorrento Coast.

Guided by mr. Antonio, who explained the best way to harvest the white grapes, following the traditional method, children and parents enjoyed themselves under a brilliant sun. They have spent the rest of the day visiting the “cantina”, participating in the production of the “Sireo” wine.

At lunch time the guests were welcomed in a panoramic pic nic area, where all the people involved in the grape harvest have shared typical dishes coming from the farmers tradition, the wine has brought happiness and helped all the participants to create a friendly atmosphere and enthusiastic mood that ended in songs and dance.

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