Welcome to Naples
WHERE EVERYTHING STARTS FROM A COFFEE!
Naples tourism and culture
IN THE LAST FEW YEARS NAPLES HAS BECOME ONE OF THE FAVOURITE DESTINATIONS FOR ALL THOSE ITALIAN AND FOREIGN TOURISTS WHO LOVE SPENDING THEIR HOLIDAYS IN CITIES OF ARTISTIC INTEREST.
Unlike cities in which art is stored in museums and daily life happens on the streets, Naples’s distinctive mark is its folklore: people living and working among the artistic beauties of the city. Consequently, tourism has become a key factor in the city’s economy. Buildings, churches, streets, ancient fortresses and castles in the sea, as well as natural caves and places impregnated with mystery and mysticism, all of which makes Naples unforgettable in the minds of all travellers. No only natural stages, but places symbolic of the city, an integral part of its history, of mythology and the legends that have touched it. The word culture has in Naples a special meaning, indeed it stands for collecting and illustrating the great heritage of the city.
This heritage is made of many historical, artistic and archaeological sites, moreover it is characterised by a modern spirit that gives the opportunity to create and recreate new material. Moreover, the Historic Centre of Naples was declared a UNESCO World Heritage property in 1995.
BESIDES ARTS AND CULTURE, NAPLES IS FAMOUS IN THE WORLS FOR ITS INIMITABLE FOOD
NEAPOLITAN CUISINE HAS ANCIENT HISTORICAL ROOTS THAT DATE BACK TO THE GRECO-ROMANO PERIOD. WHICH WAS ENRICHED OVER THE CENTURIES BY THE INFLUENCE OF THE DIFFERENT CULTURES THAT CONTROLLED NAPLES AND ITS KINGDOMS, SUCH AS THAT OF ARAGON AND FRANCE.
Traditional Neapolitan cooking is very rich and complex, with many simple but complete foods, such as pizza, as well as elaborate and tasty dishes. Many years ago, pizza and macaroni were the foods that served to fill the bellies of the poor, who were forced to put off the next meal for at least twenty-four hours.
The pizzaiolo Raffaele Esposito created in 1889, in honour to queen Margherita of Savoy, is a nationalistic pizza, where the colours of the Italian flag were represented by the mozzarella (white), tomato (red) and basil (green). Since then this pizza is called the pizza Margherita. Pizza can be cheap and nutritious, so it had great success very quickly. Moreover, one of the most famous main neapolitan courses is a seafood dish recipe coming from the quarter ‘Santa Lucia’ (near to conference venue): polpi alla luciana, octopus cooked with chili pepper and tomato. Octopus is also simply steamed, and prepared as salad with lemon juice, parsley and green olives. Neapolitan cuisine has a large variety of cakes and desserts. The most famous ones are: babà, sfogliatella, in two varieties: frolla (smooth) o riccia (curly). Two variation are the santa Rosa, larger and with an additional stuffing of cream and black cherry, and the coda d’aragosta (lobster tail), with a bignè inside and stuffed with various types of cream.
Over the last few years the quality and range of hotels and other accommodation on offer in Naples has reached new heights of excellence. New hotels and other forms of accommodation are being registered and categorised all the time, and these are all professionally-run, competent outfits that work hard to respond to the needs of an ever-more demanding clientele. These range from American style chain B&Bs to 3 star hotels, from tourist villages with restaurant service to youth hostels and from the big luxury hotel to the bijoux one. If you want to stay in Naples you really can ….. “at any price”!