Chef Arturo Iengo visited Washington, D.C. in connection with the opening of the Pompeii exhibit at the National Gallery of Art.
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From antipasti to pastries, here's an enticing collection of recipes from Naples and the surrounding islands Naples, in the shadow of Mount Vesuvius, is a vibrant, passionate city with food to match. It is famed as the birthplace of the original wood-fired pizza, which has evolved from it s implest form, marinara, to more contemporary interpretations with arugula and seafood. Its food traditions also embrace a wealth of seafood recipes, countless vegetable and pasta dishes, as well as sinful desserts. The Napoletana cuisine makes maximum use of fruit and vegetables grown on the rich volcanic soil, mono -cultivar olive oils, and creamy buffalo mozzarella. Cucina Napoletana includes an extensive selection of the best of the region's classic and innovative recipes, with additional features on key ingredients, the part they play in Naples cuisine, and how they are produced. Local chef Arturo Iengo presents the best of Campanian cuisine: uncomplicated recipes that are as perfect for everyday me als as they are for entertaining. And with its stunning photographs taken in and around the city, Cucina Napoletana is as visually appetizing as the cuisine of this captivating city. Arturo Iengo is an i nternationally renowned chef and restaurateur who has lived and worked in Naples since 1975. Passionate about the area and the food that it is famous for, he had worked for a number of hotels and restaurants including, currently, the Ristorante Pascalucci in Benevento. He is a professional sommelier. He also teaches culinary master classes at hotel management schools in Campania.