Pasta

Two hundred years ago pasta became a popular everyday food in Naples, which to this day remains the centre of excellence for dried pasta - most notably, spaghetti. Dried pasta is not inferior to fresh; indeed some pasta, like spaghetti, penne and ditalini, should always be dry. Currently, however, fresh pasta is in vogue and a universal expectation in good restaurants. Recent times have seen freshly made ravioli stuffed with exotic and expensive ingredients like langoustine and truffles as the signature dishes of many world-class chefs.