The most naturally Neapolitan dishes are vermicelli with clams, mussels, smaller shellfish, ziti (a type of pasta) with ragù (meat sauce), Italian style fritters, fritters of squid and mullet, steamed polyps, oven-baked kid (lamb), eggplant Parmesan, and buffalo mozzarella.
Without question, pizza is the symbol of Naples. Naples is known worldwide for this genuine and economical dish. However, in Naples the pizza is different and no one can equal the Parthenopeaen pizza-makers. Whether because of the delicious odor in the air, in the oil, in the flavor of the water, or for the simplicity with which it is made, it is certain that in Naples "pizza" has a special flavor.
Naples is also famous for sweets that change with the seasons: struffoli (cookies with Strega liqueur, honey, and candied sprinkles), pastiere (cakes made with ricotta, coarse flour, candied fruits, and orange syrup), zeppole (cookies made from black cherry liqueur, fried or cooked in the oven, for St. Joseph’s Day), cassate (cakes made from ricotta cheese, almond paste, and pieces of chocolate), monachine (in English, "little monks"), sfogliate rich with cream and layered high, frolle (sweet crumbly pastry made from flour, egg, butter and sugar), babà (made with light flour), eggs, and yeast and bathed in rum punch), millefoglie (layers of sweet cream and thin pastry shell), mimose (Angel Food cake, known in Italian as pasta di spagna, with cream).
These delicious sweets are always accompanied by coffee or flavored liqueurs (rosolio, limoncello, nocillo - the latter walnut-flavored).