napolitana

Napolitana is a term used in gastronomy to denote something as Neapolitan, i.e., relating to Naples, Italy. In culinary contexts, napolitana may designate styles, preparations, or dishes that originate from or imitate Neapolitan tradition. The term is applied to a number of food items, most commonly a tomato-based sauce and a form of pizza, but it can appear in other dishes described as prepared "alla napoletana."

Napolitana sauce, or salsa napolitana, is a simple tomato sauce frequently prepared with tomatoes, olive oil, garlic and onions, and seasoned with herbs such as basil or oregano. Variations may include olives, capers, or anchovies. The sauce serves as a base for pasta dishes and can be adapted to regional tastes.

Pizza Napoletana, or Neapolitan pizza, is a traditional dish from Naples. It features a soft, elastic dough made with high-protein flour, water, salt and fresh yeast, hand-stretched to a thin center and a thicker rim. Toppings typically include San Marzano tomatoes and mozzarella di bufala or Fior di latte, with a drizzle of olive oil and fresh basil. The pizza is baked in a hot wood-fired oven, producing a characteristic blistered crust. Standards and certifications, such as the Verace Pizza Napoletana guidelines, outline ingredients and methods; UNESCO recognizes the Art of Neapolitan Pizza Making as an intangible cultural heritage since 2017.

Beyond these, the adjective napolitana appears in other regional dishes described as Neapolitan in style, reflecting Naples' influence on Italian cuisine.