Naples is a city that vibrates with a chaotic, unpolished energy, standing in stark contrast to the refined elegance of northern Italy. In the seventh season of No Reservations (2011), Anthony Bourdain traveled to the sprawling, vibrant heart of Campania to explore a culinary landscape defined by its proximity to the sea, the volcanic soil of Mount Vesuvius, and an absolute adherence to tradition. This wasn’t a trip about modern gastronomy; it was a search for the perfect, elemental flavors that define southern Italian cooking. Bourdain’s journey focused on the simple, flawless execution of classic dishes. He sought out the birthplace of pizza, where strict regulations govern the creation of the perfect Margherita. He then ventured down the Amalfi Coast, seeking out the incredibly fresh, hyper-local seafood and the masterful use of humble ingredients like the anchovy. It was an exploration of a food culture that relies on the supreme quality of its ingredients rather than complex techniques. Here are the essential spots that provided a true taste of the bold, unapologetic flavors of Naples and its coast.
In the show No Reservations Season 7 Episode 11 – Anthony Bourdain Naples (originally aired July 25, 2011), a number of restaurants were featured. Here are all the addresses and the dishes showcased that you can add to your list of what to do in Naples.
Don’t forget to have keepsakes of your Italian travel! ItsAllBee lists some of the best Italian souvenirs to bring home!
DISH – Neapolitan Pizza
WHAT IS IT?
In 2004, the Italian Ministry of Agriculture established regulations on how Neapolitan or Naples-style pizza should be made: dough must be 35 cm wide, .3 cm thick at the center and 1.5 cm along the edge, San Marzano tomatoes from the slopes of Mt. Vesuvius must be used, and the pizza must be cooked in a wood-fired oven. The most popular variant of Neapolitan pizza is the pizza Margherita, made of fresh mozzarella, tomato sauce and fresh basil, representing the colours of the Italian flag.
READ MORE: ANTHONY BOURDAIN MOROCCO : ALL OF THE RESTAURANTS PICKED ON A COOK’S TOUR
WHERE IS IT?
Pizzeria Pellone
Via Nazionale, 93
Naples, Italy
NOTES – Anthony Bourdain Naples
Pizzeria Pellone is a busy pizza place during lunch hours. Diners here typically use a knife and fork to attack their pizza.
DISH – Amalfi Coast Cuisine
WHAT IS IT?
Amalfi Coast cooking is characterized by the use of fish and other seafood with local fruits and vegetables. Examples of Amalfi Coast cuisine include spaghetti al frutti di mare (usually spaghetti with olive oil, garlic, clams, and fresh parsley), polpo alla pizzaiola (made of octopus in flour, red oregano, olive oil, fresh garlic, basil, tomato sauce, and caciocavallo cheese), and fava beans insalata (made of fava beans, grilled caciocavallo cheese, spring onions, pancetta, artichokes, olive oil and vinegar).
READ MORE: BARCELONA: ALL OF THE RESTAURANTS PICKED BY DELICIOUS DESTINATIONS WITH ANDREW ZIMMERN
WHERE IS IT?
Pappacarbone
Via Rosario Senatore, 30
Cava de’ Tirreni SA, Italy
NOTES – Anthony Bourdain Naples
Rocco Iannone, owner and chef of Pappacarbone, does not keep a menu – he makes use of what ingredients are currently available.
DISH – Anchovies – No Reservations Naples
WHAT IS IT?
Anchovies are common forage fish found in saltwater. They are often used to flavor dishes. They are known as alici in Italy and are often called white anchovies in English-speaking countries.
WHERE IS IT?
Al Convento
Piazza S. Francesco, 16
Cetara SA, Italy
NOTES – Anthony Bourdain Naples
Al Convento is famous for its anchovy dishes like fried anchovies with onion, balled bread and anchovies stuffed with mozzarella, marinated alici (white anchovies), anchovy with slow roasted tomatoes, eggplant parmigiana (stuffed with fresh anchovies and mozzarella) in tomato sauce, and puttanesca with anchovies.
READ MORE: NAPLES ITALY FOOD, ONE OF THE TRENDIEST FOODIE DESTINATIONS ON EARTH
The Naples episode of No Reservations was a powerful testament to Bourdain’s belief that greatness in cooking often lies in restraint and respect for ingredients. By highlighting the rigid perfectionism of Neapolitan pizza makers and the masterful simplicity of coastal seafood chefs, he showcased a culinary philosophy that has sustained the region for centuries. His genuine appreciation for the humble anchovy and the perfect San Marzano tomato highlighted the profound depth of flavor found in everyday southern Italian food. The episode captured the raw, passionate spirit of a region that takes its culinary heritage seriously. When you visit Naples and the surrounding coast, forgo the fancy restaurants and seek out the unpretentious spots where the ingredients speak for themselves.
