Neapolitan sauce, also called Napoli sauce or Napoletana sauce, is the collective name given (outside
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical ...
) to various basic
tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...
-based
sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...
s derived from
Italian cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with wave ...
, often served over or alongside
pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...
.
In
Naples
Naples (; it, Napoli ; nap, Napule ), from grc, Νεάπολις, Neápolis, lit=new city. is the regional capital of Campania and the third-largest city of Italy, after Rome and Milan, with a population of 909,048 within the city's adminis ...
, Neapolitan sauce is simply referred to as la salsa, which literally translates to the sauce.
Basil
Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also k ...
,
bay leaf,
thyme
Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...
,
oregano,
peppercorn
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diamet ...
s,
cloves,
olives, and
mushrooms
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans.
The standard for the name "mushroom" is ...
may be included depending on taste preferences. Some variants include
carrots and
celery
Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, ...
. Outside Italy, the basic sauce is
vegetarian
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter.
Vegetariani ...
, although meat such as minced beef or sausage can be added. By contrast, in Italy, the sauce dish carrying
Naples
Naples (; it, Napoli ; nap, Napule ), from grc, Νεάπολις, Neápolis, lit=new city. is the regional capital of Campania and the third-largest city of Italy, after Rome and Milan, with a population of 909,048 within the city's adminis ...
in its name is a sauce called
Neapolitan ragù
Neapolitan ragù (known in Neapolitan as and Italian as or ''ragù napoletano'') is one of the two most famous varieties of meat sauces called ragù. It is a speciality of Naples, as its name indicates. The other variety originated in Bologna ...
.
Many Italians do not know what Neapolitan sauce is, especially in association with some recipe names such as, for instance, "spaghetti napolitana". The name itself, in fact, is not even spelled in proper Italian.
Origin
Historically, the first Italian cookbook to include a tomato based sauce,
Elizabeth David
Elizabeth David CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and bo ...
, ''Italian Food'' (1954, 1999), p 319, and John Dickie, ''Delizia! The Epic History of the Italians and Their Food'', 2008, p. 162. ''Lo Scalco alla Moderna'' (''The Modern Steward''), was written by Italian chef
Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples.
See also
*
Naporitan
Naporitan or Napolitan ( ja, ナポリタン) is a popular Japanese yōshoku pasta dish. The dish consists of soft-cooked spaghetti, tomato ketchup, onion, button mushrooms, green peppers, sausage, bacon and optionally Tabasco sauce. Naporitan i ...
*
References
External links
{{DEFAULTSORT:Neapolitan Sauce
Tomato sauces
Italian sauces
Neapolitan cuisine