Alternative names Napoli sauce Region or state South Italy | Type Sauce Place of origin Italy | |
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Main ingredients Tomatoes, garlic, onions, herbs Similar Bolognese sauce, Arrabbiata sauce, Carbonara, Pizza Margherita, Pizza capricciosa | ||
Neapolitan sauce, also called Napoli sauce or Napoletana sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta.
In Naples, Neapolitan sauce is simply referred to as la salsa, which literally translates to the sauce. Basil, bay leaf, thyme, oregano, peppercorns, cloves, olives, and mushrooms may be included depending on taste preferences. Some variants include carrots and celery. The basic sauce is vegetarian, although meat such as minced beef or sausage can be added. Italians refer to Neapolitan sauce only in association with other recipes, for instance, 'spaghetti napolitana'.
Origin
Historically, the first Italian cookbook to include a tomato based sauce, Lo Scalco alla Moderna (The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples.
