Doctor's Review: Medicine on the Move

September 30, 2020
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Cucina Napoletana

It’s the birthplace of pizza, the very first topping being marinara, but there’s more to the food of Naples than just garlic, oregano and tomato.

Its cuisine is rooted in cucina povera, or poor man’s food, but comes from an area of rich, volcanic soil where people make the most of fresh fruits, veggies and seafood. These ingredients are still important today, but now there are others too like mono-cultivar olive oil (pressed from a single cultivar of olive tree from a single estate) and buffalo mozzarella.

In Cucina Napoletana (Interlink Books), native chef Arturo Iengo brings this combo of past and present to the table; here, we bring our faves to you.

Recipes from the book