June n. 2 (English)

JUNE 2017

NO. 2

DISCOVER

NAPLES TRAVEL AND FOOD MAGAZINE

TOPOLINO SUPERSTAR Interview to Antonio Borrelli

DISCOVER “No gulf is resplendent more than the pleasant Baia”

PHOTOGRAPHED BY PIETRO SCOLORATO

STREET FOOD Frittata, frittatina and Neapolitan Taralli

"See Naples and die."

(JOHANN WOLFGANG GOETHE)

#DISCOVERNAPLESMAGAZINE

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DISCOVER NAPLES MAGAZINE

THE MAGAZINE PROJECT

BY DISCOVER NAPLES TEAM

To tell and to offer to the tourists what Naples represents for Neapolitan people. To tell through the photos that Naples is a city full of history, culture, traditions, folklore, food, sea and football. This city has over 2800 years of history and preserve traditions that we want to make you know.

Discover Naples is a magazine that offers to the Italian and foreigners tourists, the gastronomic suggestions and a lot of places to visit.

We write for helping tourists to understand how much the city is magic, rich of civilization and generosity.

Always Neapolitan people to face the difficulties with a smile on the lips and with a disarming optimism. The magazine is born online because we believe in a #zerowaste ideology, our site is not by chance entertained on server with a system of cooling to low environmental impact.

The team of Discover Naples magazine has to care about the future of our planet and the habits of the readers, in fact, among our important objectives to be concretized, there is that to stamp the magazine on certified ecological paper.

We just wish you a good trip to Naples, thanks also to the pages of Discover Naples.

CONTENTS 08

04

05

Topolino Superstar

02

THE MAGAZINE PROJECT

19

STREET FOOD

35

JUNE EVENTS

40

HOW AND WHEN

41

NEAPOLITAN LESSONS

Interview to Antonio Borrelli

by Ciro Cuozzo

11

12

Neapolitan recipes Parmigiana and Caprese.

by Discover Naples Magazine

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Discover Baia

by Giorgio Nugnes Photos Lisa Sicignano & G. Nugnes

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the quartieri Spagnoli

by Ciro Cuozzo Photos Pietro Scolorato P. 3 |

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DISCOVER NAPLES ADVICE #1

Discover the world of Campania> artecard.

Museums, monuments, theaters, archaeological sites ...

Everything in a card!

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TOPOLINO SUPERSTAR INTERVIEW TO ANTONIO BORRELLI

BY CIRO CUOZZO, PHOTOGRAPHED BY LISA SICIGNANO

L'INTERVISTA

Antonio Borrelli, better known as “Topolino”, is 60 years old and, from some months, starting from October 2016, right after coming out of jail, has become one of the most famous characters for tourists in Napoli.

Mister Borrelli, how was your idea born?

By chance. I’ve always been singing, since I was a child, so my friends were sometimes asking me to sing a song from my balcony. It was a game for me. Then I saw that people were staring listening

.

for my music and I decided to go on

Tonino, as he’s called from his relatives, lives in a small cross street of “Via dei Tribunali”, one of the main streets in the historical center of the town. A strategical position, because it is located just next door to the famous “pizzerie” that everyday delight several tourists, queueing for hours to taste one of the most traditional meals in Neapolitan Cuisine.

Now it is an appointment..

Yes, my shows are on Saturday and on Sunday at lunch time, from 12.30 to 14, and in the late afternoon, from 18 to 20.

Why are you called Topolino?

I was quite vivacious when I was a child, always running with nobody who could stop me, so they told me that I actually was a “Topolino” (small

So Topolino slowly started to entertain both tourists and citizens singing historical songs of Neapolitan music, as “Malafemmena”, “A Pizza”, or other famous tracks from Carosone’s repertoire.

With microphone in his hands, he sings straightly from his house, at the first floor of an ancient building.

mouse).

Your past is quite troubled, did you meet with “camorra”?

I did a lot of mistakes, and I paid for all of them.

Ten years in jail is a long time…

Why did you got arrested?

Before starting, he hangs from his balcony, decorated with plastic lemons, onions and garlics, a basket in which he can collect all the money kindly offered from people walking in the street.

Drug dealing.

Were you a pusher?

No, I never dealed a gram. I was trapped.

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L'INTERVISTA

Who trapped you?

What do you see in your future?

People who firstly belonged to a gang, then

It’s hard to guess. I hope that I can go on

helped the police.

with this “singing balcony”. I really had a nice idea, widely appreciated from

Have you ever been part of a gang?

people in this field. I was hosted in radio shows, and soon I’ll go on TV. The

I was near to a famous gang of the city

message I’m sending is quite easy :

center of Napoli, Giuliano. But, as I told you,

Naples always gives you a second

I paid for my mistakes, and now I started

chance. And now I want to be the

everything over again with the “singing

ambassador of this wonderful truth.

balcony”.

How much do you usually earn from tourists’ and citizens’ offers?

Not so much. More or less 30 euros that I use to survive.

What do you want to tell to the new generations, often fascinated with crime?

I think I can be the living proof that things can change. I made a lot of mistakes, I paid for them, and now I am free, trying to cut myself some space in this society. What I want to tell to young people is to work hard, and believe in your dreams, without getting seduced from wrong environments, that can ruin your life in a short time.

Shows are on Saturday and on Sunday at lunch time, from 12.30 to 14, and in the late afternoon from 18 to 20 to Palazzo D'Atri next to via Tribunali.

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Parmigiana & "Caprese"

by Discover Naples | photos LISA SICIGNANO

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Aubergine arrived in Italy in the 15th century, when the Arabians brought it from India. This itinerary suggests a Sicilian root: in this hypothesis, Parma and parmesan are not involved in the birth of this meal. So in the ancient times, parmigiana di melanzane is born in Sicily, well known region for tasteful aubergines production.

In addition, other layers preparations are called "parmigiane". According to others, it would mean, "to cook to the way of the Parmigiani". We find, in fact, a definition of parmigiana in the “Devoto” dictionary that defines it "to cook to the way of the Parmigiani, which is the inhabitants of the city of Parma, it means to cook layers vegetables".

Napoli, capital city of the realm, stole it: the first official recipe was found in the manuscript “Cucina teorico pratica” (Theorical and practical Cuisine) written by Ippolito Cavalcanti, Duke of Buonvicino, and published in Naples in 1839.

According to the "Etymological Dictionary Cortellazzo-Zolli", the etymology of the term is "parmiciana", fried eggplants and then crushes to the oven. In every case, in well twenty-eight recipes of books of gastronomy written among 1600 and 1800, the locution appears "to the parmigiana" that it points out the presence of the parmesan cheese.

In the last century, the Pirozzi sisters, became very famous for their parmigiana, cooked in their restaurant in Ischia. That parmigiana became so famous that many people believed, and still believe, that it was an invention of the two sisters.

Over that from the use of the parmesan cheese, important presence in the recipe, someone think that the name derives from the dialect term “parmiciana”, that is to point out the fillets shutter of the wood shutters, that it remembers the form in which the eggplants are cut and the way according to which we prepare it in the baking-pan.

The recipe Ingredients Black aubergines 1,5kg Tomato sauce 1,4 L Fiordilatte 500g Parmesan 150g Onion ½ Extravirgin olive oil to taste Table salt to taste Pepper to taste Basil Some leaves

Frying oil for frying the eggplants Seasalt for cleaning the eggplants 35g

Procedure: Wash and dry the aubergines, then cut them on the long side, in order to afford 4-5 mm thick slices. Put them in a colander and spread some seasalt.

Let them rest for an hour. This procedure is very useful to avoid the bitter taste of the fried aubergines. In the meantime cut the fiordilatte in small dices.

For the tomato sauce: chop the onion and put it in a large pot with oil, and let it fry for 2 minutes.

Add the tomato sauce and some water, add salt, and let it cook gently for 45 minutes. When it’s ready, add some fresh basil leaves.

Wash the salted aubergines’ slices and dry them carefully, then deep fry them in frying oil at 170°C for 2-3 minutes for each slice.

Now you can start building the parmigiana. Put some tomato sauce in a casserole dish (20x30 cm), then spread the first layer of aubergines’ slices horizontally. Put some pepper, parmesan and some fiordilatte and

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another layer of tomato sauce. Repeat everything, changing everytime the direction of aubergines’ slice (horizontally, vertically then horizontally again) until all the ingredients are over.

Spread more tomato sauce, parmesan and basil on the top, and bake in the oven at 200° for 40 minutes. Once it is cooked, let it rest for a bit before serving. Enjoy your Parmigiana!

Discover Naples Advice: For a lighter and summerer version, you can roast the aubergines and then put on EVO oil so you will avoid the frying!

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In the years 20 of last century, in one of the most

100 g of butter

beautiful islands, Capri, the chef Carmine Di Fiore

130 g of sugar

unintentionally invented a Caprese

150 g of almonds

cake.Masterpiece of the famous Neapolitan

3 eggs

confectionery art all over the world. Carmine was

A stick of butter to butter the baking-pan of 20

preparing a cake for three malavitosis, they came

cm of diameter with the addition of a

to Capri to buy a game of gaiters of Al Capone.

sprinkling of cocoa.

He will have been the fear to be wrong, the chef forgot to add the flour dose to complete the

Procedure:

cake.The result has been a great success, it also adapts for people with coeliac disease. A cake

In a small pot I have made to loosen the dark

gluten free.

chocolate, the butter and the sugar to bagnomaria. After I have poured the mixture

The Recipe

in a tureen of glass and I have added the

Ingredients:

almonds that I have minced with a blender. I

150 g of dark chocolate

have separated the yolks from the egg whitesÂ

and I stiffen my egg whites with an electric whip. Mixing with a wood spoon, I have added one by one a yolk of egg to the mixture. Ended this operation I have mixed upward with a movement from the lower part not to get off the egg white.

I have buttered the baking-pan and sprinkled of cocoa. I have cooked the Caprese cake in the oven preheated to 180° for 30-35 minutes around, once cooked the cake I have sprinkled it with sugar to veil.

Otherwise the salad Caprese is a Neapolitan dish that, as it suggests the name, it has his origins in the beautiful Island in Capri. There are different myths and legends about this regional dish but the most accredited is that concerns his birth during the second postwar period. A lot of people think that the Recipe of the Caprese was born thanks to a particularly patriotic builder that loved to contain the colors of our tricolor inside a sandwich: basil, tomato and mozzarella went so to stuff a soft loaf of bread to taste during the break lunch.

Nevertheless an antecedent historical test to this story exists, that would put the beginning of the history of the salad Caprese around the years '20, when the recipe of the dish appeared in the menĂš of the hotel Quisisana in Capri. It is said that the Caprese belonged to a futurist supper, organized for the founder of this historical-cultural movement Filippo Tommaso Marinetti.

La ricetta To surprise the poet, that more than he had judged

The recipe:

badly the traditional kitchen, this particular salad was born because it represented Italy in the colors and in

Ingredients

the ingredients, the classical pasta it was contrasted to that the same Marinetti defined "conservative of

Mozzarella of Buffalo

heaviness�.

4 tomatoes san Marzano Oregano

Finally: according to the city chronicles, the caprese

Basil

was also the protagonist of a story that involved,

Oil extravergine of olive

straight, the King Farouk, sovereign of Egypt.

In 1951, the sovereign went to Capri with the family

Procedure:

and in one sunny afternoon, And he asked a fast meal

You cut the mozzarella and the tomatoes. Alterning,

that could appease him the hunger, it was given him a

you put the slices of tomato and mozzarella in a dish.

fragrant sandwich stuffed with tomato, mozzarella and

You add oregano, decorated with leaves of basil and a

basil.

thread of a good oil extravergine of olive. No other seasonings.

Don't use dressing!

OCTOBER

2019

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MIXED

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STREET FOOD TARALLI, FRITTATA & FRITTATINE

BY DISCOVER NAPLES | PHOTOS LISA SICIGNANO

In the book “Il ventre di Napoli” (1884) written by

Neapolitan fixed expressions. You can often

the Neapolitan Matilde Serao, there is a

hear the fixed expression “a tarallucci e

description of the popular areas close to the

vino” which seem to be born in inns and has

port (fondaci), where an undernourished

a negative, insulting tone indicating the

population lived. Since the end of 18th century,

superficial resolution of an issue; or “‘a

taralli were the main course to nourish it.

sporta d’o tarallaro“that is the basket the

The local bakers used the sfriddo (the leftovers

“tarallaro” brought over his shoulder or his

of dough used to prepare bread), added

head. Reluctantly, the basket was forced to

sugna (pork fat) and black pepper to create

wander together with its owner in the hope

the famous Neapolitan taralli. Almonds were

of getting empty as soon as possible. So,

added later. The tarallaro, Neapolitan figure

the expression refers to a person or a thing

that indicated the taralli seller, brought a

forced to constant transfers hoping that

basket over his shoulder, full of taralli covered

sooner or later this will stop or that a certain

by a rag to keep the warm. Nowadays, The

situation will be achieved.

tarallo is eaten as a typical street food on the “Lungomare Caracciolo” together with beer, in

a combination defined “a morta soi” (its death)

Variants of taralli from Campania:

by Neapolitans to intend that this is the best

taralli intrecciati (Interwoven taralli)

combination ever. The etymology of the word tarallo has uncertain origins. Someone says that the word comes from the Latin “torrere” (to toast), and someone says that it comes from the French “toral” (oast). With regard to its rounded shape, it is claimed that tarallo comes from the Italic “tar” (to roll up) or from the ancient French “danal” (rounded bread). The most reliable thesis asserts, instead, that tarallo comes from the Greek “daratos”, which means “kind of bread” since it derives from bread.

Today, the word “tarallo” is also used in

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tarallini al vino (Tarallini with wine) tarallo con le mandorle (Tarallo with almonds) tarallo con l'uovo (Egg tarallo) tarallo di Agerola (Tarallo from Agerola) tarallo sugna e pepe (Tarallo with pork fat and pepper) tarallucci al naspro (Taralliucci with lemon frosting)

The queen of Neapolitan summer is the

Frittata’s little sister, only because it was

“frittata di pasta”. For ages, Neapolitan

born later, and protagonist of chip shops

families have been mocked for the habit of

is the fritttina. Bucatini, ground meat,

bringing the “frittata” to the beach in order

peas, besciamella and a batter that

to eat it at lunch under the beach

covers it, tinier than its sister, but with a

umbrella.Nowadays, as in the past, the

unique flavour and suitable for the real

best way to not waste the leftover pasta

Neapolitan street food. An unmissable

and to have warm and different food even

gustative journey.

for the following day is to mix pasta with eggs and fry it in a warm oil pan.

A #nowaste recipe that not only has spaghetti as its main ingredient, but also every type of pasta, more or less

flavoured.According to the Neapolitan dialect, you could ask why is it called “frittata e maccarune” if every type of

pasta is used for the recipe?Less than a century ago, in Italy several nouns to indicate the different types of pasta did not exist.

The name maccheroni or “maccarone” was used to define pasta in a general way, with regards to the simple transformation of the grain and not to a particular typology. As numerous historians state, Ferdinand IV loved eating “e maccarune” with his hands and by “maccarune” was meant spaghetti.

DISCOVER NAPLESÂ ADVICEÂ #2

Frittata or frittatina?

Neapolitan used to say: tastes everything, otherwise "pare brutto" (if don't want to be impolite)

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DISCOVER "BAIA"

BY GIORGIO NUGNES PHOTOS BY LISA SICIGNANO AND GIORGIO NUGNES Gulf in the gulf, beauty in the beauty, Baia is an unavoidable stage of a sojourn in Napoli. Beautiful beaches, breathtaking glimpses, fun, refined luxury, ancient monuments and shining ruins of the Roman Baia kept in the depths of the sea melt here, linking past and present, in timeless colours that depict a picture of unique beauty. The name of the town derives from Baios, steersman and loyal companion of a thousand adventures of the heroic Ulysses, who, according to the legend told by the geographer Strabo, was buried here in Baia. After being colonised by the Greek Cuma, Baia, just like the rest of the Italian peninsula, in the following centuries falls under the control of the “Roman world”, thus coming to life and becoming a real gem in the Mediterranean sea. Indeed, already in the Republican age, the town becomes a holiday destination for the highest “bourgeoisie” of the capital, and later for the idle sojourns of emperors and their familiars: Marcellus, adoptive son of Augustus, dies here, whereas Caligula names himself God right here and Claudius pays long visits to this coastline. By contrast, here Nero hatches his plots during his holidays, while dreaming to build a connection between Miseno and the Aveno lake.

A grandiose project, perhaps as foolish as its deviser, that has been confirmed by recent archaeological research: the works had actually started, and much had been done.

Also Hadrian, just like Marcellus, attempted to employ the amenity of this place to heal his disease and Severus Alexander, in the middle of the third century A.D., gave the town building trade a decisive boost, in order to make it even more magnificent. All the ancient writers, geographers, poets and historians talked about Baia: Horace, Cicero, Propertius, Martial, Varro. They glorify its beauty and tell about the extravagances here chased and burnt away, dreaming and loving. “Delights, loves, infidelities, Baia and its beaches”; with these words Cicero, perhaps better than others, sketches out that mixture of beauty and desire that represented Baia in the eyes of the ancients. And still nowadays, with several haunts on the beautiful beaches, Baia transmits strong vibes to its frequenters, perhaps after a days spent on the beach or a visit to one of the many archaeological sites that fill the small Phlegraean town.

The town, as its name suggests, stands in a natural embayment, delimited to south from the splendid Aragonese castle, erected in the five hundred, and on the other side it closes the horizon the Rione Terra, a splendid promontory that dominates Pozzuoli, while in the background, instead, there is on one side Capo Miseno, location of the grave of the

legendary Misenus (the trumpeter of Enea) while from the other one Capo Posillipo is admired, the ancient Pausilypon. These are the muses which inspired all the poets writing about Baia, resembling so much the great “cavea” of an ancient theatre, that favoured the construction of a terrace architecture, with great scenographic impact, which develops on staggered floors following the shape of the hill.

The volcanic nature of the soil, the several thermal water springs, brought the population to build many baths. It was in Baia where romans invented the worldwide famous “calidaria” and “tiepidaria”. Wealth and luxury can be found anywhere, giving us beauty and memories of ancient times. The side of the hill is filled with archeological structures, called “Terme di Baia”.

The complex is composed of several houses, organized on different levels of the terrace structure, linked from stairs. The first complex is called “Villa dell’Ambulatio” and is spreaded over six terraces.

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The whole complex presented marble or mosaic pavements. The central structure is called “Sosandra” and it is built on four levels: the residential area, on two of the four levels, and the service area, furnished with living rooms, and “laconicum” (sauna rooms), facing the beautiful landscape of the gulf, decorated with wonderful mosaic pavements. It’s from the biggest of these rooms that comes the marble sculpture of Aspasia, well known as Afrodite Sosandra, after which the structure is named.

The part named of “Mercurio”, is named after a thermal natatio with a circular ground plan and a dome, called “Tempio di Mercurio”. From one of these places the head of Apollo of the Omphalos originates, copy Roman in marble of an original Greek in bronze. The southern nucleus of this district, realized in age Severiana, it is composed from rooms pompous both for architectural work and for decorative apparatuses. All these buildings probably made part of the Palatium of Alexander Severo, that perhaps he extended up to the sea. The said sector of Venus finally, owes the name to erudite of the Seven hundred one that they defined "Rooms of Venus" some environments of the inferior level of the complex, characterized by refined decorations in plaster on the domes. But the memories of old times of Baia are not only those visible on the dry land. As some old city is in fact sunk under the level of the sea.

A proprer Atlantide: paved roads, stores, mosaics, patrician villas, statues and imperial buildings are preserved 6-7 meters under the level of the sea. Despite already in the preceding centuries some travellers had observed some rests hidden under the sea, only in the forties of the '900 when thanks to the aerial photos effected by the pilot Raimondo Baucher that they underlined, in the before mirror the lake Gains, the archaeological area submerged of the Portus Julius, the rests of the submerged Bay returned to make to speak of if. But then it will need to wait for other 19 years, when for work of two great researchers as Amedeo Maiuri and Nino Lamboglia, started the first scientific studies of the area.

VISTA SUL GOLFO DI POZZUOLI DAL BELVEDERE DI VIA CAMPI FLEGREI.

Other 10 years us took to effect the first open feeling that happened, as often understand in archaeology, with a good dose of fortune: the ninfeo of Claudio and its spectacular statues.

From the eighties in then the excavations they were systematic and now everything that the sea has jealously guarded for centuries is admirable and visitable in what today is the "archaeological park submerged of Baia. " The greatest and more interesting complexes are those that are developped under "Punta Epitaffio", that is found more or less to the center of Baia. There are the rests of three maritime villas aristocratic residences of the most influential characters of the whole empire. The imperial residence of Claudio, with the known Ninfeo, the villa of the Pisoni - the powerful senatorial family that it straight conspired against the emperor Nerone - and another splendid villa dictates "Villa a protiro" because introduces an entry to protiro. It is possible to visit the park with underwater immersions, in snorkeling or from the boats that, with a transparent bridge, they allow to admire the backdrop.

The museum has been prepared in the castle of Baia instead, where the Ninfeo of Claudio has been reconstructed, and where they have been preserved all the recovered statues. They made part of a complex figurative program that had to the center the Odissea and the figure of Ulisse, hero with which the emperor Claudio was identified. It was also a great room of banquet.

A platform to the center acted from lunch table and the dishes fluctuated in the water of the swimming pool inside the little boats for the pleasure of the table companion, emperor’s inner circle.

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“NULLUS IN ORBE SINUS BAIS PRAELUCET AMONEIS” (“NO GULF IS RESPLENDENT MORE THAN THE PLEASANT BAIA”)

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THE QUARTIERI SPAGNOLI

BY CIRO CUOZZO | PHOTOS PIETRO SCOLORATO

N

Narrow street and slopes, low houses or apartments built on the road level, clothesline, shops, restaurants, wine shops and the Neapolitan folklore. In a word the Quartieri Spagnoli, is a popular zone that is found very next to the Lungomare, to the Town hall and to the central street Via Toledo and Piazza del Pebliscito, and it embraces well three districts of the center: San Ferdinando, Avvocata and Montecalvario.

A city in the city, where every day the tourists love to lose in the maze of the streets without fears, aware of to be able to count on the generosity and some goodwill. The rebirth of the Quartieri Spagnoli start really from here. This district was born in 1500 to entertain

the Spanish soldiers during the domination of the Borbone, whose days to the epoch were alleviated by the company of the prostitutes, in fact, the Quartieri Spagnoli are turned into a place symbol of the crime to Naples. It was dangerous to also enter you for the same Neapolitans, the robberies were a daily occurence. A zone borderline that in the last decades it has been freed by the desire of redemption. The Quartieri Spagnoli has become a destination of tourists and place of residence for the foreigners (for the competitive prices) who live in Naples for a lot of months. Only the sun labors to enter the narrow and chaotic alleyways where the

N A R R O W S T R E E T A N D S L O P E S

odors are coming from shops, restaurants and from the apartments. Odors and perfumes typical of the Neapolitan kitchen, to depart really from the Ragù (meat sauce), one of the most famous Neapolitan recipe. Smell good which often songs neomelodiches are accompanied or classical songs of the Neapolitan tradition. Just the low houses are the residences typical of the Quartieri Spagnoli.

They often have the windows and the open doors ‘cause for the inhabitants it is easy to invite people to take a coffee in the house. The zone is rich of restaurants and pizzerie. Also the churches are famous, there are: Sant'Anna di Palazzo, Concordia, Trinità degli spagnoli, Santa Teresella and the church of Montecalvario. Other popular zone of the Quartieri Spagnoli is the “Pignasecca”, it is famous for the food market rich of

THE DISTRICTS ARE FAMOUS FOR THE STREET-ART.

genuine products that can be tasted at the moment, the “Pignasecca” is one of the places symbol of the city. The Districts are also famous then for the beautiful street-art.

There are a number of murals and the graffiti realized in the years by some writers. Among these the most famous are Cyop&Kaf, that have realized over 200 works in the alleys of this district and the disappeared artist Mario Filardi, that realized 30 years ago, a very big mural dedicated to Diego Armando Maradona, the old captain of the Naples team. Just last year, Salvatore Iodice who is a good Neapolitan writer, he has restructured the mural work on the facade of a building in Via Emanuele De Deo.

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JUNE EVENTS

BY DISCOVER NAPLES

Exhibitions Helmet Newton a Pan (Art Palace of Naples) When: 25 february – 18 june 2017 Time: Every day, excluded on Tuesday, 9,30 -19,30 Where: Pan, via dei Mille 60 Napoli Price: Full ticket 11 euro (with audioguide) –10 euro Groups of not less than 12 persons – 5 euro Schools and guys under 26 years. Free for smaller of 6 years.

"Totò genio" Event to Naples When: 13 april - 9 july 2017 Time: 10-19 Sunday – Thursday; 10-22 Friday – Saturday Where: Maschio Angioino, Palazzo Reale and Monumental Complex of San Domenico Maggiore.

Price: Full ticket 6 euro for one exhibition – 12 euro for all exhibitions – Reduced ticket one exhibition 4 euro – three exhibitions 9 euro.

The Young Pope, the exhibition When: 11 april - 18 june Time: 9-20 Every day, closed on Wednesday. Where: Palazzo Reale of Naples Price: 4 euro Picasso e Napoli: Parade. A show, a vision, a work of art When: 8 april – 10 july Time: 8.30-19.30-20 Every day, closed on Wednesday. Where: Museo di Capodimonte Price: 10 euro Full ticket Exhibition, 8 euro Reduced Exhibition 12 euro Exhibition + Museum

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Museo Madre English for foreigners Stephen Prina : from 15 may to 16 october 2017 Siamo arrivati Wade Guyton: from 15 may to11 september 2017 Where: Museo Madre, Via Luigi Settembrini, 79 Time: from Monday to Saturday: 10.00 – 19.30 | Sunday: 10.00 – 20.00 | closed on Tuesday Price: Full ticket 7 euro , Reduced ticket 3.50 euro. Free entry on Monday Festival of Photo in Capri IX edition Capri: an island for the photo. The ideal Collection Where: Certosa di San Giacomo, Quarto del Priore, Capri Opening: Saturday 24 june 2017, 19.00h When: 25 june – 23 july 2017 Time: 10-19 from Tuesday to Sunday Artists exhibition: Marina Alessi, Andrea

Alfano, Maria Vittoria Backhaus, Isabella Balena, Olivo Barbieri, Gian Paolo Barbieri, Settimio Benedusi, Silvia Camporesi, Cesare Cicardini, Nicola Cicognani, Lorenzo Cicconi Massi, Francesco Maria Colombo, Roberto Cotroneo, Paola De Pietri, Paola Di Bello, Franco Fontana, Maurizio Galimberti, Betta Gancia, Giovanni Gastel, Piero Gemelli, Mario Giacomelli, Giacomo Giannini, Alberto Giuliani, Elena Givone, Alessandro Grassani, Francesco Jodice, Mimmo Jodice, Cosmo Laera, Alizia Lottero, Uliano Lucas, Raffaela Mariniello, Paola Mattioli, Giuseppe Mastromatteo, Malena Mazza, Francesco Merlini, Andrea Micheli, Nino Migliori, Davide Monteleone, Marco Pasini, Roberto Polillo, Efrem Raimondi, Filippo Romano, Andrea Rovatti, Ferdinando Scianna, Emanuele Scorcelletti, Paolo Simonazzi, Massimo Siragusa, Paolo Solari Bozzi, Gaia Squarci, Daniele Tamagni, Lady Tarin.

Concerts and Events Silent Disco When: 2, 9, 16, 23 and 30 june 2017 Time: 23-4 Where: Piazzetta Nilo in Naples Price: Free entry Noisy Naples Fest When: From june to september 2017 Where: Etes Arena Flegrea, Mostra d’Oltremare – via J.F.Kennedy, 54 and via Terracina,197 Price: it depends on the single events • Concert of Alvaro Soler • Concert of Jarabe de Palo • Concert of LP • Concert of Justice • Shows in collaboration with the Theater St. Charles: The Magic Flute, The Barber of Seville and Cinderella.

• Concert with Harry Potter Orchestra and La Pietra Filosofale: 15% of discount on all the sectors • Alvaro Soler: Cavea Bassa – 25€ to the place of 38€ – Cavea Alta15 € to the place of 25€

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Mates Festival When: 1-2-3 june Time: 12 pm-2 am Where: Ippodromo di Agnano - Naples

Courses

Price: 1 JUNE > 20€ 2 JUNE > 25€

Information about “Giovani in yoga”

3JUNE > 20€ VIP 1 DAY > 99€ VIP 3

When: until 21 june 2017 (the lessons

DAYS > 199€

are suspended on May 1) Where: Villa Floridiana, Centri Giovanili

Dj: Bob Sinclar Daddy’s Groove, Promise

e Galleria Principe of Naples

Land, Mindshake, Anfisa Letyago,

Price: Free entry

Amed Key and many others.

Rione Sanità 2017: 50 events in honor of Totò Events to Naples June Valentina Stella Concert When: 3 june Time: 21h Where: Piazza Sanità Price: Free entry Concert of Villanelle and Neapolitan songs "Musical History of the love in Naples" When: 10 june Time: 21h Where: Basilica San Severo Price: Event on booking 08119571624 – 0817443714 info@fondazionesangennaro.org

Sometimes I even think that Naples may still be the last hope left to the human race.

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HOW AND WHEN The best way to visit Naples is to move in scooter or in subway with the line 1 (an occasion also to visit the "Stations of the art"). Main points are also the means of transport as the funicular, the line 2 of the Subway (to reach the zone Flegrea) and the buses that circulate with less frequency. Therefore, if you have some plans to respect (how departures or appointments) you can find information on the site of the ANM. An occasion not to be lost is to visit the city with the bus sightseeing, also for a great safety of whom travels. For the one who desires to move or to reach the coastline (even if the best way is to use the Subway of the Sea) with the auto fairies a lot of attention to the city traffic. For the one who decides to use the auto in the city, there are some suggestions to consider respect the hours of great traffic or the events that get it: every day the exit Corso Malta in both the directions and the exit Vomero from the hours 9:00 to the 12:00 and from 15:30 to the 20:00 (except the Saturday and the Sunday); on the occasion of the football match Napoli, to avoid tangential exit and zone of Fuorigrotta. In the weekends traffic also on the waterfront of Mergellina where it is possible to rent a bike (the use of bicycles is dissuaded for moving from the low zones to the tall ones of the city because of strong inclinations). For the one that wanted to reach the center from the airport, you can use the taxi and the bus "Alibus" the stop is almost to the outside of the airport of Capodichino, immediately after the station ofNthe taxis.

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DO YOU SPEAK NEAPOLITAN?

Rione Terra.

The “posteggia” in origin it didn't have the sense that now has in the Neapolitan dialect, but it was a particular way to make music, note being "appustiati" (staying in a place) for example under a woman's balcony to sing a serenade to her or turning for the tables of a tavern or a coffee to cheer the clients.

If we think about it, the "posteggia" as it is now intended by the young Neapolitans, it is not different from the ancient meaning; so “posteggiare” it is not anything else other than a reinterpretation of the old meaning which is: to court a girl.

Discover Team Journalist

Ciro Cuozzo

Journalist

Giorgio Nugnes

Photographer

Lisa Sicignano

Photographer

Pietro Scolorato

Interpreter Graphic designÂ

For any question please contact us on the following e-mail. If you want to receive new publications join our mailing list.

Enjoy your stay in Naples!

Giovanna Giannone Lisa Sicignano

Press & Adv office

info@discovernaples.eu

hello@discovernaples.eu Discover Naples web: discovernaples.eu #discovernaplesmagazine We are on Instagram, Youtube and Vimeo, follow us!

"Among the purple mountains sleeps Naples dressed in white ,Ischia on the sea waves, as purple cloud, snow between the cracks, is as candid study of swans, black Vesuvius lever head girdle of red curls ."

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