Italian cuisine
Neapolitan cuisine: simplicity, sunshine and character
In short: the cuisine of Naples and Campania is simple and full of character: few ingredients, but of the highest quality. Think sun-ripened tomatoes, mozzarella di bufala, olive oil, basil, dried pasta from Gragnano and fish from the bay. At Benoti, there is a chef from Napoli in the kitchen.
The produce
- Tomatoes from the volcanic soil around Vesuvius, including the famous San Marzano.
- Mozzarella di bufala from Campania.
- Pasta: Gragnano, near Naples, has been a centre of dried pasta for centuries.
- Lemons from the Amalfi Coast, the base of limoncello.
- Fish and seafood from the Bay of Naples.
Famous dishes
Naples is the birthplace of pizza, but also of pasta alla genovese (an onion sauce, despite the name), the Sunday ragù, spaghetti alle vongole and desserts such as sfogliatella and babà.
Naples at Benoti
Our menu is not a copy of a Neapolitan trattoria, but the spirit is the same: pure flavours, quality ingredients and a passion for cooking. Taste it in a simple Pomodoro e Basilico, a Caprese or a seafood pasta.
Frequently asked questions
Is Neapolitan food spicy?
Generally not. It is fresh and sunny, with tomato, basil and olive oil. Spicier accents come more from Calabria.