The hot and spicy dish Spaghetti Alla Puttanesca is named after what group of workers in Naples?
"Spaghetti alla puttanesca Spaghetti alla puttanesca (; literally ""spaghetti in the style of a whore"" in Italian) is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic. Various accounts exist as to when and how the dish originated, but it likely dates to the mid-twentieth century. The earliest known mention of it is in Raffaele La Capria’s ""Ferito a Morte"" (""Mortal Wound""), a 1961 Italian novel which mentions """"spaghetti alla puttanesca come li fanno a Siracusa"" (spaghetti alla puttanesca as they make it in Syracuse)"". The"
"all take on the flavor of volcanic soil. The Gulf of Naples offers fish and seafood. Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams, and shellfish. ""Spaghetti alla puttanesca"" is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers, and garlic. The region is well-known also for its ""mozzarella"" production (especially from the milk of water buffalo) that's used in a variety of dishes, including ""parmigiana"" (shallow fried eggplant slices layered with cheese and"
"tomato sauce, black olives from Gaeta and capers are called ""spaghetti alla puttanesca"". An imaginative recipe was created on the tables of the poor, where the expensive shellfishes were missing: spaghetti, dressed with cherry tomatoes sauce, garlic, oil and parsley are called ""spaghetti alle vongole fujute"" (spaghetti with ""escaped"" clams), where clams are present only in the imagination of the people eating the dish. The frittata can be prepared with pasta leftovers, either with tomato sauce or white. Pasta, cooked ""al dente"" is mixed with raw scrambled egg and cheese, then pan fried. It can be enriched with many different"
"Procida—Annarita Cuomo asserted that ""sugo alla puttanesca"" was invented in the 1950s by Sandro Petti, co-owner of ""Rancio Fellone"", a famous Ischian restaurant and nightspot. According to Cuomo, Petti's moment of inspiration came when—near closing one evening—Petti found a group of customers sitting at one of his tables. He was low on ingredients and so told them he didn't have enough to make them a meal. They complained that it was late and they were hungry. """"Facci una puttanata qualsiasi"","" or ""Make anything of diminished effort,"" they insisted. Petti had nothing more than four tomatoes, two olives and some capers—the"
"Naporitan Naporitan or Napolitan () is a popular Japanese pasta dish. The dish consists of spaghetti, tomato ketchup or a tomato-based sauce, onion, button mushrooms, green peppers, sausage, bacon and Tabasco sauce. Naporitan is claimed to be from Yokohama. An instant Naporitan is also available in Japan today. It was created by Shigetada Irie (), the general chef of the New Grand Hotel (Hotel New Grand) in Yokohama, when he was inspired by one of the military rations of GHQ, which was spaghetti mixed with tomato ketchup. The chef named the dish after Naples, Italy (hence ""Napoli""). Phonetically, the Japanese"
"theories for the origin of the name, which may be more recent than the dish itself. Since the name is derived from ""carbonaro"" (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States the etymology gave rise to the term ""coal miner's spaghetti"". It has even been suggested that it was created as a tribute to the ""Carbonari"" (""charcoalmen""), a secret society prominent in the early, repressed stages of Italian unification. It seems more likely that it is an urban dish from Rome,"
"traditionally in a wood-burning oven, the ingredients of Neapolitan pizza have been strictly regulated by law since 2004, and must include wheat flour type ""00"" with the addition of flour type ""0"" yeast, natural mineral water, peeled tomatoes or fresh cherry tomatoes, mozzarella cheese, sea salt and extra virgin olive oil. Spaghetti is also associated with the city and is commonly eaten with the sauce ""ragù"": a popular Neapolitan folkloric symbol is the comic figure Pulcinella eating a plate of spaghetti. Other dishes popular in Naples include ""Parmigiana di melanzane"", ""spaghetti alle vongole"" and ""casatiello"". As a coastal city, Naples"
"Quartieri Spagnoli Quartieri Spagnoli (""Spanish Quarters"") is a part of the city of Naples in Italy. The Neapolitan language is stronger here than anywhere else. It is a poor area, suffering from high unemployment and strong influence of Camorra. The area, encompassing c. 800,000 square metres, consists of a grid of around eighteen streets by twelve, including a population of some 14,000 inhabitants. The ""Quartieri"" were created in the 16th century to house Spanish garrisons, hence the name, whose role was to quench revolts from the Neapolitan population. Soon they became an infamous quarter with a high rate of criminality"
"problems of unemployment and crime that afflict many of the suburbs in Naples. Historically, the area was at the center of early industry in Naples and contains the facility that produced the first railway in Italy, Pietrarsa, now a railway museum. San Giovanni a Teduccio The area took its name after the discovery of a marble bust of John the Baptist in a facility that belonged in the 4th century to Theodosia, one of the daughters of Roman Emperor Valentinian I. The name ""Teduccio"" is a deformation of her name and in Latin the settlement was known as ""Sanctus Johannis"
"Neapolitan sauce Neapolitan sauce, also called Napoli sauce or Napoletana sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta. In Naples, Neapolitan sauce is simply referred to as la salsa, which literally translates to the sauce. Basil, bay leaf, thyme, oregano, peppercorns, cloves, olives, and mushrooms may be included depending on taste preferences. Some variants include carrots and celery. The basic sauce is vegetarian, although meat such as minced beef or sausage can be added. Many Italians (including Neapolitans) do not know what Neapolitan sauce is,"
"condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana. By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called ""milanesa a la napolitana"" (Milanese in the Neapolitan style) was created. ""Neapolitan"" is not named for the city of Naples, but because it was first made and sold in Restaurante Napoli owned by"
"Amatriciana sauce Sugo or salsa all'amatriciana () is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the ""Amatriciana"" is one of the best known pasta sauces in Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio. Amatriciana originates from a recipe named ""gricia"". ""Grici"" were what Romans—modern dwellers of Rome, not the ancient ones—called the sellers of bread and comestibles. They were so called in"
"Italy. In the 1880s, these illiterate young men from the hillside villages of Valbrevenna signed contracts as ""bracianti"" with shipping companies for passage to work in Napa County silver mines at Knoxville, Oat Hill, the Sierra foothills and on ranches in Uruguay-Argentina. In the history of Napa, the names of Arata, Banchero, Borreo, Rossi, Navone, Bartolucci, Massa are surnames of many families who re-planted their roots as a separate community at ""Spanish Town"" around the St. John's Catholic Church, and Napa ""Little Italy"" on East First Street, Juarez, and Third Street. A settlement for Chinese laborers in Napa was established"
"and of Industry), Enrico La Loggia, Renato Schifani, Guido Crosetto, Raffaele Fitto, Giuseppe Gargani, Alfredo Antoniozzi, Giorgio Carollo, Giuseppe Castiglione, Francesco Giro, Luigi Grillo, Maurizio Lupi, Mario Mantovani, Mario Mauro, Osvaldo Napoli, Antonio Palmieri, Angelo Sanza, Riccardo Ventre and Marcello Vernola are only some remarkable examples. Several members were former Socialists (PSI), as Giulio Tremonti (vice-president of the party and former Minister of Economy), Franco Frattini (Vice President of the European Commission), Fabrizio Cicchitto (national deputy-coordinator of the party), Renato Brunetta, Francesco Musotto, Amalia Sartori, Paolo Guzzanti and Margherita Boniver. Berlusconi himself was a close friend of Bettino Craxi, leader"
"Paninaro Paninaro (; feminine: ""Paninara""; plural: ""Paninari""; feminine plural: ""Paninare"") was a youth scene that took its name from a group of youngsters that would meet at the ""Panino"" cafè (""Panino"" in Italian means ""Sandwich"") in Milan, Italy in the early 1980s. The group's meeting place later moved to Piazza San Babila, where ""Burghy"" a now-defunct Italian fast food chain, had just opened its first restaurant; it then became a full-fledged subculture, which spread across Milan and other Italian cities. The name of the social group underlines the fact that its members welcomed a consumeristic globalised way of life; the"
"and prostitution. Among the historic churches in the district are: Quartieri Spagnoli Quartieri Spagnoli (""Spanish Quarters"") is a part of the city of Naples in Italy. The Neapolitan language is stronger here than anywhere else. It is a poor area, suffering from high unemployment and strong influence of Camorra. The area, encompassing c. 800,000 square metres, consists of a grid of around eighteen streets by twelve, including a population of some 14,000 inhabitants. The ""Quartieri"" were created in the 16th century to house Spanish garrisons, hence the name, whose role was to quench revolts from the Neapolitan population. Soon they"
"the Indian paratha (in which fat is incorporated); the Central and South Asian naan (leavened) and roti (unleavened); the Sardinian carasau, spianata, guttiau, pistoccu; and Finnish rieska. Also worth noting is that throughout Europe there are many similar pies based on the idea of covering flat pastry with cheese, meat, vegetables and seasoning such as the Alsatian flammkuchen, German zwiebelkuchen, and French quiche. In 16th-century Naples, a galette flatbread was referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. This"
"Spaghetti alle vongole Spaghetti alle vongole (), Italian for spaghetti with clams, is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Palourde, or carpet-shell clams, ""vongola verace"", are used; or the small, Mediterranean Wedge Shell (""Donax trunculus""), also known as the Tellina or ""bean clam"". Both types are also called ""arselle"" in Liguria and Tuscany. In America small cherrystone clams may be substituted. Italians prepare this dish two ways: ""in bianco"", i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and ""in rosso"", like the former"
"of the city. The area was referred to as La Pachata, after a Cuban rent collector in that area. It was also called ""Little Italy"". Unlike Cubans and Spaniards, the Italians arrived in the cigar town without cigar-making skills. When the early Italians entered the factories, it was at the bottom of the ladder, positions which did not involve handling tobacco. Working beside unskilled Cubans, mainly Afro-Cubans, they swept and hauled and were porters and doorkeepers. In time, many did become cigar workers, including Italian women. The majority of the Italian women worked as cigar strippers in 1900, an undesirable"
"Pennsylvania to simulate authentic Neapolitan dough. Via Napoli's three wood burning ovens pay tribute to the three active volcanoes in Italy: Etna, Vesuvio, and Stromboli. To do this, each of the three ovens are sculpted in the shape of the face of the god that their corresponding volcano is named after. The long communal table in the center of the room was built in Florence and features hand painted tiles depicting iconic monuments in Italy. Other notable features of Via Napoli are its high and vaulted ceilings, imported ceramics, and blown glass, and the abundance of windows that flood the"
"job opportunities in the town's industry and the economic boom experienced by Italy in that historical period. Over the last two decades, the aforementioned have been joined by other groups, mainly northern and central Africans as well as Slavs, mainly southern and eastern. Most of the town's wealth is due to the industrial, craft, and agricultural sectors. A large number of local dairy companies produce the well-known local buffalo mozzarella (""Mozzarella di bufala campana DOP""), a famous form of which is called ""zizzona di Battipaglia"" (""Battipaglia boob"") because of its similarity to a female breast. In addition to that, Battipaglia"
"goal of creating a certified pizzeria, Fugere trained to become a pizzaiolo in Naples, Italy. To maintain its certification by the Associaziona Verace Pizza Napoletana, Tutta Bella in required to follow preparation and cooking instructions for its pizzas. For example, specific types of ingredients are used in the pizza, including a particular type of flour and tomatoes imported from Naples as well a specific type of oven. The restaurant also sells calzones, a appetizers and salads, Attibassi espresso, and Tiramisu from a family recipe. Tutta Bella also engages in community donations, fundraising and outreach programs and has donated money to"
"Spaghetti with meatballs Spaghetti with meatballs (or spaghetti and meatballs) is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs. It is widely believed that spaghetti with meatballs was an innovation of early 20th-century Italian immigrants in New York City. The National Pasta Association (originally named the National Macaroni Manufacturers Association) is said to be the first organization to publish a recipe for it, in the 1920s. Italian writers and chefs often mock the dish as pseudo-Italian or non-Italian because, in Italy, meatballs are smaller and only served with egg-based baked pasta. However, various kinds of pasta with meat"
"Antica Pizzeria Port'Alba Antica Pizzeria PortAlba is a pizzeria in Naples, Italy, which is widely believed to be the world's first pizzeria. First established in 1738 as a stand for peddlers, Antica Pizzeria Port'Alba was opened in 1830 in the town center at Via Port'Alba 18. The restaurant replaced street vendors who would make pizza in wood-fired ovens and bring it onto the street, keeping it warm in small tin stoves they balanced on their head. It soon became a prominent meeting place for men in the street. Most patrons were artists, students, or others with very little money, so"
"worked for the popes. An example of this could be Bartolomeo Scappi, who was a chef working for Pius IV in the Vatican kitchen, reaching fame with his cookbook ""Opera dell'arte del cucinare"", published in 1570. Here he lists approximately 1000 recipes of Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork. The Testaccio rione, Rome's trade and slaughterhouse area, is the place where Rome's most original and traditional foods can still be found. The area was often known as the ""belly"" or ""slaughterhouse"" of Rome, and was inhabited by butchers, or ""vaccinari""."
"or grated. Some versions may use pecorino cheese. Pizza pugliese Pizza pugliese () is a style of pizza in Italian cuisine prepared with tomato, onion, and mozzarella. It's named after the region of Apulia (called in Italian ""Puglia""). It should not be confused with ""pizza barese"", the local Barese variant of preparing the pizza dough, which tends to be thinner and crispier than ""pizza napoletana"". Variations exist, in which different cheeses and ingredients may be added. Some versions may also use oregano, olives and capers as ingredients, and some may omit the use of pizza sauce and substitute half of"
"Grottaminarda Grottaminarda (Irpino: ) is a town and ""comune"" in the province of Avellino (Campania), situated northeast of Naples, in the southwest of Italy. Grottaminarda is part of Roman Catholic Diocese of Ariano Irpino-Lacedonia and its territory borders with the municipalities of Ariano Irpino, Bonito, Flumeri, Fontanarosa, Frigento, Gesualdo, Melito Irpino and Mirabella Eclano. Today, Grottaminarda's industrial district provides jobs for workers commuting from nearby cities. Many small and medium farms are present as well. The comune is a producer of torrone and salami. A large market, including vendors of fruit, vegetables, cheese, salami and a wide variety of household"
"the Italian regions of Veneto, Trentino, and Lombardia. In 1890, Dona Isabel was elevated to the category of city, changing its name to Bento Gonçalves (named after the military leader of the Ragamuffin War). The Italian immigrants mostly worked in grape and wine production. During the first few decades of the 20th century, the city continued to receive immigrants. Besides the Italians, there were large groups of Polish, German, Swedish, French, and Spanish immigrants. At that time, there were already some functioning wine factories and the furniture and metallurgic industry was just starting to take off. The railways arrived at"
"""a la napolitana"" (Naples style) or ""al pan"" (milanesa sandwich). A milanesa a la napolitana, not original from Naples, consists on a milanesa garned with tomato sauce, ham and mozzarella cheese slices (on that order) that is finally grated. Milanesa al pan consists of a sandwich made with milanesa, felipe bread (a type of bread roll), tomato slices, lettuce, mayonnaise, bacon, ham, cheese and olives, when a milanesa al pan is mayor in size it is cut in half and called milanesa en dos panes (double bread), home made and street versions of this dish are called refuerzo de milanesa"
"of the same title. Italian Americans continued their significant involvement in the labor movement during this period. Well known labor organizers included Carlo Tresca, Luigi Antonini, James Petrillo, and Angela Bambace. Italian American businessmen specialized in growing and selling fresh fruits and vegetables, which were cultivated on small tracts of land in the suburban parts of many cities. They cultivated the land and raised produce, which was trucked into the nearby cities and often sold directly to the consumer through farmer's markets. In California, the DiGiorgio Corporation was founded, which grew to become a national supplier of fresh produce in"
"for its cuisine and wine; it draws culinary influences from the numerous cultures which have inhabited it over the course of its history, including the Greeks, Spanish and French. Neapolitan cuisine emerged as a distinct form in the 18th century. The ingredients are typically rich in taste, while remaining affordable to the general populace. Naples is traditionally credited as the home of pizza. This originated as a meal of the poor, but under Ferdinand IV it became popular among the upper classes: famously, the Margherita pizza was named after Queen Margherita of Savoy after her visit to the city. Cooked"
"Putignano Putignano (Barese: ) is a town and ""comune"" in the Metropolitan City of Bari and region of Apulia, southern Italy. In the past, the economy of the city was principally based on agriculture, but in more recent times the population has transformed it into an industrial centre. Numerous families have founded companies in industries such as food production (taralli are one example) and the manufacture of dresses for wedding and children's religious functions. Putignano is well known for its Carnival, which is the oldest (dating to 1394) and longest-lasting Italian carnival, as it starts the day after Christmas and"
"Pesto alla trapanese The pesto alla trapanese (), is a Sicilian variation of the genoese pesto, typical of the Province of Trapani. It is also known as pesto alla siciliana , pesto rosso, and as in the Sicilian language. It is made of garlic, basil, almonds, grated pecorino, tomatoes, salt, and pepper, and bound with extra virgin olive oil. The dish was introduced in ancient times by Genoese ships, coming from the East and stopping at the port of Trapani, who brought the tradition of ""agliata"", a sort of pesto sauce based on garlic and walnuts, which was then developed"