“Does the world need another Italian cookbook? By all means, if it so perfectly captures the food / dietary “it” intrinsic to nearly all regions of Italy. In ‘Cucina Napoletana’, Arturo Iengo points to the rich volcanic soil (Mt. Vesuvius), a teeming Mediterranean sea, and cucina povera, or poor man’s food, as the primary influential factors for the region’s culinary worthiness. In his selection of recipes, Iengo prioritizes fresh ingredients ‘used in simple but flavorful combinations to make the most of what is on hand.'” — Foreword Magazine

“Books on Italian cooking abound, but few of them focus on the food of Naples. Iengo, a Neapolitan chef, presents 100 recipes for both rustic traditional dishes and more contemporary ones, including, of course, a variety of pizzas (Naples is considered the home of the wood-fired pizza). There are also striking color photographs of the city and its harbor as well as photos of many of the recipes.” — Library Journal

“The cuisine of the Bay of Naples and Campania is all about fresh ingredients, and the flavors of food grown in the volcanic soil of Mount Vesuvius. Arturo’s book is an excellent introduction into the simple cuisine (cucina povra) of Naples and the surrounding countryside. Grab a copy… you’ll feel very Roman indeed.” — Juliette Rossant, www.superchefblog.com