Traditionally, each day of Holy Easter week in Naples means a different dish or meal. Lets take them one by one.

EASTER THURSDAY

The Thursday before Easter usually means the preparation of boiled artichokes with olive oil accompanied with salty ricotta cheese and salami. It is also a tradition to make the pastiera cake on this day, although it can’t be tasted until Sunday.

GOOD FRIDAY

On Good Friday the good folk of the city prepare light fish dishes with lemon and olive oil. The day is also dedicated to fasting, so the meals stop here.

Italians are serious about their coffee, in a quality over quantity approach that still adheres to traditional rules and which is why you won’t find international coffee chains anywhere in the country, at least for the moent ... To begin with, if you don’t surprise the average Italian by ordering a cappuccino after 11am, then you would at the very least be letting on that you are a tourist, as anything with that much milk is seen as a meal in itself and is considered to be the classic Italian breakfast, along with the occasional indulgence of a croissant (Italy’s equivalent to cornflakes).

Milk is thought to interfere with digestion, so if you’re looking for a pick me-up after a meal, go for a simple caffé (expresso) or if you can’t drink your coffee black, try a caffé macchiato (expresso with a dash of milk), although this still bores the potential to be frowned upon.

Eating fish full of omega-3 essential fatty acids may be related to a reduced risk of stroke. New information suggests it’s not merely how much fish you consume that matters, but exactly how it’s prepared.

Limoncello is the refreshing Italian lemon liqueur famous across the world. The best limoncello is produced in the territory of the Sorrento Peninsular and along the Amalfi coast as far as Maiori and Vietri sul Mare.

It was above all thanks to US nutritionist Ancel Keys, that the classic Mediterranean diet of cereals and olive oil became so well known. Keys was stationed in Salerno in 1945 and noticed that cardiovascular diseases amongst the local population were notably less than at home. A comparative study confirmed his claim.So what did he believe we should all be eating?

'Nucillo 'é curti' by the owners of the Restaurant E' Curti is a rich liqueur made from the walnuts growing in the heart of the National Park of Vesuvius, and is something of a find.

It was only while researching this short piece that it occurred to us that 'caprese', as in 'insalata caprese', actually refers to the island of Capri. It seems so obvious now! However, don't be fooled further that the root of the word 'capri' comes from 'goat'. We explain all here.

The traditional gastronomy of the island is based on fish and fresh vegetables all livened up with luscious olive oil. Although simple and tasty, the cuisine is a subtle combination of influences left over by the various rulers of the island, from the Greeks and Romans to the French and Spanish.

Pesce azzurro is the collective name referring to the whole range of red meat fish which typically gleam silver and blue in the open waters of the Mediterranean. By this we mean anchovies, sardines, tuna etc.

These type of fish swim nearer to the surface than the so called "pesce bianco" or white meat fish.

Pesci azzurri have fine qualities. They typically cost less in the market place than other fish, are best eaten fresh, as opposed to being frozen for future consumption, and require little cooking or preparation.

Many readers might be confused between a Pizza Napoli, a Pizza Marinara and a Risotto alla Pescatora. Basically, a pizza Napoli is tomatoes and very salty alici or anchovies.

A pizza marinara is the same but with the addition of garlic (at least that's how they make it near where we live).

A risotto alla pescatora can contain anything from mussels to shrimps, lobster and crab legs.

There are three great DOCG wines from the province of Avellino:'Fiano', 'Taurasi' and 'Greco di Tufo'. The last of the three might be the most familiar but both the Fiano and the Taurasi are superb.

'Greco di Tufo' is the most ancient of the grape varieties and was originally imported to Italy by the Greeks from Thessalia and by the Pelasgi.