Italian language ability is described as fluent in pizza contexts but less so when discussing local politics. Free time is spent at the waterfront, ordering a Campari spritz from small bars with Taralli, watching the world pass with Vesuvius across the bay. Time is then spent in the Spanish Quarter for Spaghetti Vongole. A new discovery is a pastry shop near the train station in Piazza Garibaldi called Attanasio, known for some of the best fresh Sfogliatelle in Napoli. The most interesting person met is Anthony Caputo, fourth-generation owner of the Caputo flour mill, whose knowledge and passion for Napoli are unmatched. Dinner often includes old-school trattoria meals, including famous Genovese pasta made with onions and slow-cooked beef served with ziti and Parmesan.
"It's essentially onions and slow cooked beef, cooked down for hours and served with ziti pasta, it's sweet and savoury and you serve it with some great Parmesan. It is so addictive. I think it's one of the most underrated pasta dishes in all of Italy."
Read at CN Traveller
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