Sunday in Napoli is a feast for the senses, an intense and passionate fragrance with a green scent that evokes the fresh verdant aroma of the vines just before they explode into a fruit. Vines of green intertwine with the sensual floral scent of magnolia, melding with hints of uplifting petitgrain and pink grapefruit to engage the senses.
The traditional, sit-down, Sunday lunch is still respected and celebrated in Napoli. Gathering family and friends around the table to share food and wine, conversation, laughter and the gift of time is a sacred and a delicious highlight of each week.
The “pranzo domenicale” (Sunday lunch) is usually prepared by the nonne, grandmas, with the help of other women of the family, preparing delicious traditional meals with tomatoes being the base to many dishes and is what can be considered as a true cultural ritual.
Sunday in Napoli celebrates the symbol of Neapolitan gastronomy and tradition - tomatoes are in their DNA, from pizza toppings, slow cooked ragu or to a good 'spaghetti al pomodoro' where it is regarded as the tomato making love to the spaghetti.
This is a fragrance that celebrates this amazing, vibrant and cultural city.
‘O rraù is not a recipe, but an ancestral symbol, a ritual that goes from gastronomy to the most authentic bond that unites the Neapolitan people with its own food!
Ingredients for 4 people
1 lb. pork ribs
1 white onion, sliced very thin
2 lb. of peeled San Marzano tomatoes
1 chili
1 bay leaf
1 glass red wine
extra-virgin olive oil
salt
pepper
Method
Clean the pork ribs and cut them in the direction of the bone. Sprinkle with salt and pepper and let marinate for around 10 minutes.
Fry the ribs in a large saucepan with a drizzle of oil until a golden crust forms, then add the sliced onion and the chili pepper (if you don’t like chili pepper you don’t have to add it). Let it sweat then simmer with red wine. As soon as the alcohol has evaporated, cover all the ingredients with peeled tomatoes. Cook over low heat for at least 5 hours. Halfway through cooking, add the bay leaf and when cooked, remove the meat from the bone.
