Naples. Two Tales of one City. Second Tale: The Royal Court Cuisine

Cooking of capital cities, even the more modest, always own a je ne sais quoi of royalty.Excellent and creative chefs have always flown around kings, vice-kings, landowners, uppe-class and aristocrats, thus enriching the court cooking tradition with international traffic of recipes, cooking techniques and novel instruments. The most adventurous assistants of the chefs (or bellboys, apprentices and scullions) have very often strived to reproduce for the common people a remake of those finest recipes using local and low cost ingredients.As consequence, recipes from the finest chefs ended up contaminating popular cooking evolving into new and original recipes; it is surprising to find out how much of the royal cooking, extinct alongside regimes, has nowadays survived in the culinary traditions of the contemporary cities