Ingredients for 4 people:
500 gr. di Hand made Tubettoni di Gragnano (mezzi occhi di lupo);
600 gr. of baby octopus;
2 cloves of garlic;
1 kg. of vesuvian cherry tomatoes;
400 gr. of black olives;
100 gr. Of Pantelleria capers;
extra virgin olive oil;
a splash of dry white wine;
salt, chilly pepper, continental parsley and fresh basil (as much as you like).

Preparation:
Put some extra virgin olive oil in a sauce pan and leave two cloves of garlic and some chilly pepper frying until brown. Now add the baby octopus (previously washed and cleaned up) to the oil and leave them cook without adding any water, as in Naples people say the octopus have to cook and boil in his own water, add just a splash of dry white wine, for half an hour until the baby octopus become red and tender. In the meanwhile cut the cherry tomatoes, the black olives and wash the capers if they are under salt; cut also one or two octopus in little pieces, leaving the others in one piece for garnishing the dish. Now put the cherry tomatoes, the black olives and the capers in the sauce pan at medium heat leaving to cook for ten minutes at least, putting at the end some chopped fresh basil and continental parsley. Now cook the Pasta in boiling water for at least 8 minutes, and dry it in a colander as soon as cooked (be sure the Tubettoni will be cooked "al dente"). Now put the sauce you prepared before in the Tubettoni an stir for a little bit until amalgamate. Put in a pretty plate big enough and spread some finely chopped parsley and basil to garnish it. Enjoy your pasta!!

Ingredients for 4 people:
400 g. of Artigianal tagliatelle (Gragnano ones);
10 pieces of cherry tomatoes (Vesuvian tomatoes);
350 g. of anchovies without bones;
300 g. of green pepper without seeds;
5 spoons (120g.) of extra virgin olive oil;
2 pieces of garlic;
a glass of white wine;
finely chopped fresh parsley and basil, a little bit of dried chilli, oregano and salt.

Preparation:
Put at least tree spoons of extra virgin oil in a frying pan adding garlic, chilli and a little bit of white wine; now take the green pepper and cut each one in tree or four little pieces and put them in the pan; leave to cook for about 30 seconds and soon after add cherry tomatoes (actually vesuvian tomatoes) cut in pieces and a little bit of chopped parsley and basil and stir for at least two minutes. Cook the Tagliatelle pasta in well-salted boiling water until "al dente"; drain it now and put the pasta in the frying pan with the fresh anchovies and origano for 1 minute, than add all the sauce; heat everything for a couple of minutes. Add plenty of freshly parsley and basil, ground black pepper (if you like it and not too much!!). Put the pasta in a dish great enough, and finish with finely chopped parsley and a little bit of grated parmigiano or pecorino cheese.

Ingredients for 4 people:
400 g. of Artigianal tagliatelle (Gragnano ones);
10 pieces of cherry tomatoes (Vesuvian tomatoes);
400 g. of anchovies without bones;
5 spoons of extra virgin olive oil;
2 pieces of garlic;
50 g. of shaved provolone del monaco cheese;
a glass of white wine;
finely chopped fresh parsley and basil, a little bit of dried chilli and salt.

Preparation:
Put at least tree spoons of extra virgin oil in a frying pan adding garlic, chilli and a little bit of white wine; now take the anchovies in a little pieces and put them in the pan; leave to cook for about five minutes and soon after add cherry tomatoes (actually vesuvian tomatoes) cut in pieces and a little bit of chopped parsley. Cook the Tagliatelle pasta in well-salted boiling water until "al dente"; drain it now and put the pasta in the frying pan with the sauce; heat everything for a couple of minutes. Add plenty of freshly shaved provolone cheese and freshly ground black pepper (if you like it and not too much!!). Put the pasta in a dish great enough, and finish with finely chopped parsley and the remainig shaved cheese.

Ingredients for 4 people:
400 g. of linguine pasta;
100 g. of italian cherry tomatoes (better if you have the neapolitan ones!!);
extra virgin olive oil; 100 g. of wallnut;
50 g. of pinenuts and sultanas;
1 piece of garlic;
100 g. of black olives;
2 anchovies and 30 gr. of capers;
50 g. of grated Parmigiano Reggiano cheese;
Finely chopped fresh parsley and basil , a little bit of dried chilliand salt.

Preparation:
This is a very traditional neapolitan christmas eve pasta dish!! Put the oil in a frying pan adding garlic and a little bit of dried chilli; as soon as the garlic become gold, takes it away and add diced cherry tomato and other ingredients (black olives, capers, pinenuts, wallnuts etc.). Cook the linguine pasta in a well-salted boiling water for about 8 minutes (it depends on the kind of pasta) or until al dente; drain it, and tip the pasta back in the frying pan with the sauce and heat it for a couple of minutes. Put the pasta in a dish great enough, and finish with chopped parsley, basil and grated cheese. If you like, add a little bit of black pepper.

Cooking Time 30 minutes

Ingredients (serves 8)
8 firm, ripe pears, halved (1 Kg.)
700g cow milk fresh ricotta
1 Box of 'Pasta frolla'
400 g. Fresh cream
1 glass of Marsala dessert wine

Method
Preheat oven to 180°C.

Cooming soon

Ingredients for 4 people:
400 gr. of local Beans ( a formella)
400 gr. Mix shaped Gragnano Pasta
1 small piece of Prosciutto Skin
6 spoons of extravirgin olive oil
5/6 vesuvian cherry tomatoes
2 gloves of garlic
1 red chilly pepper
1 celery
Chopped parsley, basilic and salt q.b.

Preparation:
Put some water in a pot and add the dry beens. Leave to boil for ten minutes than add garlic, celery, ham and the cherry tomatoes. leave to boil for another 20/30 minutes (until the beans will be cooked). Now add parsley, chilly pepper and salt. In naples the chef use to cook the pasta directly in the beans amd so will do you. Leave to cook for 10/12 minutes and add some boiling water if necessary. Turn off the gas fire, and leave for a little while to 'rest'.
Now put the pasta in a pot or directly in the dish, adding some extravirgin olive oil and a pinch of parsley.
It's an old habit in Naples to put some sweet onion, very tiny sliced, on the top of the pasta, before eating it.

Preparation (4 people):

This is a very special recipe whose origin are from the original and typical spanish paella. You need to prepare first a fish broth putting in a pot some fish bones one or two bay leaves, one glass of white wine and one liter of water; add some sea salt and stir for at least twenty minutes. In a saucepan put 300 grams of clams and 300 grams of mussels and leave and the fire until they open. In another saucepan put some rings of calamars and ten shrimps. Now put hte fish apart and in the same oil stir 300 grams of diced chicken breast. Add a little bit of shaved onion and some cherry tomatoes. Now cook 200 grams of peas, 300 gr of asparagus 1 zucchini, one diced red and one jellow pepper and some champignon mushroom. You can add more vegetables if you like and if in the right season. Now in a very big pot or saucepan put everything togheter (take a little bit of fish and vegetable apart for dress the plate ) adding some fish broth and leaving to boil; now add 500 grams of Carnaroli Rice and put more hot fish broth (double the rice). Add some saffron, chopped parsley and sea salt according to you taste. Leave to cook at least twenty minutes, stirring all of the ingredients togheter with a spoon. At the very end add some lemon juice, just a little bit. Now put the paella in a big platter, dressing with the fish and some piece of lemon and fresh parsley