Chefs and the Neapolitan Cuisine and Mulino Caputo

23 July 2021

100 recipes interpreted by 50 stars of the Campanian cuisine: chefs, pizza makers, gourmets, established or emerging: This is the secret of "Chef e cucina napoletana" - Chefs and the Neapolitan Cuisine - the booklet attached to the newspaper Il Mattino and sponsored by Mulino Caputo, already twice sold out in the local newsstands.

The new map of the traditional cuisine has now a name, "Chefs and Neapolitan Cuisine", and a surname - that of Mulino Caputo, which is behind this vademecum attached to the newspaper Il Mattino and already twice sold out. Let's see some details




100 recipes interpreted by 50 stars of the Campanian cuisine: chefs, pizza makers, gourmets, established or emerging: This is the secret of "Chef e cucina napoletana" - Chefs and the Neapolitan Cuisine - the booklet attached to the newspaper Il Mattino and sponsored by Mulino Caputo, already twice sold out in the local newsstands.

A collection of traditional and cult dishes, poor and gourmet, edited by Santa di Salvo and Luciano Pignataro, which is making a splash among food lovers in Campania and beyond.




Mulino Caputo once again stands as a flagship of tradition by putting its signature on a handbook that celebrates the reopening of Italian and Campanian food establishments and the return to conviviality after months of forced closure.




Besides, what would Naples be without the hospitality and generosity that has always distinguished the city even in its most dramatic periods?




A roundup of dishes from appetizers to desserts, including breads and delicacies: nothing is missing from the 144 pages of this text written in collaboration with the biggest names of the Neapolitan cuisine.




In fact, the recipes bear the signatures of stars such as Gennaro Esposito, Lino Scarallo, Peppe Guida as well as Gino Sorbillo, the Salvo brothers, Teresa Iorio, plus Sal De Riso's desserts.




A real polyphonic choir with the most representative voices of the gastronomic tradition at the dining table in the shadow of Vesuvius could only be put together by the ingredient par excellence of Neapolitan cuisine: The flour, which with the right technique can transform a handful of water, salt and yeast into the world's most eaten dish.