Seafood
Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans and echinoderms. The harvesting of wild seafood is usually known as fishing or hunting, and the cultivation and farming of seafood is known as acquaculture or fish farming in the case of fish. Seafood is an important source of proteins in many diets around the world, especially in coastal areas. Italians have been pulling bounty from the sea for centuries, and seafood represents a solid part of Italian cuisine. Whether you are a fan of clams, shrimp, tuna, sardines or all of the above you'll love these dishes featuring classic flavors like lemon and garlic with seasonal vegetables, herbs and spices. In the Italian cuilinary landscape, Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdom, such as that of Aragon and France.
Since Naples was the capital of the Kingdom, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). The most popular variety of pasta, besides the classic spaghetti and linguine, are paccheri and the ziti, long pipe-shaped pasta.