“At Christmas, Naples smells like Pisto!” – That's what our grandparents used to say.

Pisto Napoletano has always been the cornerstone of Neapolitan cuisine during the Christmas period. It is used in many recipes including: Quaresimali, Mustacciuoli, Susamielli and Roccocò.

Pisto Napoletano is obtained by beating (hence the name) four fundamental ingredients in a mortar: cloves, nutmeg, cinnamon and black pepper. Other spices are added to these, but they vary greatly from family to family.

Nowadays, Pisto Napoletano is sold already prepared in convenient bags (sometimes disposable and portioned) but if you need to make it yourself, here are some simple tips.

Basic easy recipe for the preparation of sweet sauces based on wild berries.

Shortcrust pastry dought recipe 

That's the base for Panna Cotta. 

It is made with chocolate, but you can make it of any flavour you love more!