The eggplant: the history of a new food in Italy
and all Italian cuisine is famous all over the world, its evolution during the years and its integration with new ingredients during the centuries are unique.
A very common food such as eggplant arrived very late in Italy, this vegetable arrived in Italy with the invasion of the Arabs in the fifteenth century.
The first literary discovery on eggplant comes from the city of Naples, a recipe in a book that is most similar to today's recipe of eggplant parmigiana. The text dates back to 1839 and is written by Ippolito Cavalcanti, the title is ''Cusina casarinola co la lengua napolitana''.
We quote the words of this text: "And you will fry the eggplant and then arrange them in a layer-in-layer pan with the cheese, basil and stewed broth or with tomato sauce and covered will make you stew". Eggplant parmigiana is in the history of this city.
Naples is the city of the street food... and also the slowfood: the 'recipe' of aubergine parmigiana
Naples is one of the most important cities for streetfood in Italy but also for slow-food
, the city is full of trattorias and small restaurants in every corner. The eggplant parmigiana is definitely a slowfood, the Neapolitan recipe is definitely something to try on your trip to Naples.
Eggplant, parmesan, tomato, fior di latte (a type of cheese), basil... straight in the oven and you'll fall in love with this Neapolitan recipe.
Eat a Neapolitan eggplant parmigiana in the center of Naples
Naples is full of temptation in every street and every alley, the smell of delicious food is incorporated
in all streets of the city. A trip to the Naples can become a big food tour but you arrive in the city with a precise mission: eat a perfect eggplant parmigiana
Try the typical Neapolitan ingredients and historical recipes, the history of Naples cuisine contained in an restaurant.