Naples culinary traditions: Neapolitan ragù and babà pastry

Naples maintains a deep cultural identity through its traditional culinary staples, specifically Neapolitan ragù and the babà pastry.

Neapolitan ragù is a slow-cooked meat sauce characterized by the ‘pippiare’ process, where the sauce simmers at a very low heat for six to seven hours. The preparation involves whole cuts of beef and pork, including flank, meatballs wrapped in garlic and herbs, and pork ribs, stewed in tomato puree and red wine. This dense, aromatic sauce is traditionally served with Gragnano pasta, while the meat is eaten as a separate course.

The babà, a rum-soaked yeast cake, is another iconic Neapolitan dessert. Renowned local establishments include Pasticceria Capparelli in the historic center, Antico Forno Attanasio near the central station, and the world-famous Pasticceria Scaturchio, which is noted for its ‘Vesuvio’ dessert. These culinary traditions serve as significant symbols of local conviviality and heritage.