Dolce&Gabbana choose Naples for Fall Winter 2016-2017 advertising campaign shot and for thirty years of maison

Naples is… discovery
On Via dei Tribunale a caffé owner invites us to have an espresso on the house. We’re here in Naples because we think these people are the best people in the world. Very strong. With unlimited heart. And for us Neapolitans are the most avant grade people in Italy. Plus we love the streets. It is still like the 1950s here, in a way. This is a place that hasn’t lost its roots and we appreciate that. We enjoy big cities and technology and embracing the future but to understand the life of the Italian people you need to see their roots …continue>>

D&G website

Naples’ Nativity scene is the most famous in the world. Lights, colors, smells and traditions in San gregorio Armeno.

From December 8 to January 6, most Neapolitans have a nativity scene in their homes but, while it is being set up, family members usually argue over the best position for the various figurines. Via San Gregorio Armeno is the street of nativity scenes from which you cannot return home empty-handed. Here there is an endless succession of craftsmen’s workshops where figurines and features are made all year round. Those who prefer the DIY approach will find, wood, cork bark, moss, lights, electric motors and everything they need for their crib scene, while the lazier citizens can choose a ready-made scene in the size they prefer and need only worry about adding the figurines.

Since the 18th centuries, Neapolitan cribs scenes have been admired worldwide and the artisans of Naples love adding figures that have nothing to do with the birth of Christ but reflect characters from the Bourbon Kingdom of Naples: the innkeeper, the water-seller, the washerwomen, and all the professions under the sun as well as incredibly realistic miniature baskets of fruit, fish and bread. Some artisans make nativity figurines drawing inspiration from contemporary figures and celebrities, including the all time favourite Diego Maradona Once this year’s figurine has been purchased, it’s time to head back home and the inevitable debate on where to place the newcomer, after which the crib scene waits only for baby Jesus to be placed in the manger at midnight on Christmas Eve, a sign that the festivities can begin and everyone can wish each other a merry Christmas.

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

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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 -

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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!