Pizza is no doubt the landmark of Neapolitan food. With really ancient origins, pizza was around already during the Roman period in focaccia form as tomato was not yet known. It was enjoyed by the poor and the rich alike. During a visit of  Margherita of Savoy to Naples in 1889, the pizza maker Raffaele Esposito created a pizza with tomato, mozzarella and basil in her honour, which has been called “pizza margherita” ever since. Neapolitan food is rich of pasta dishes cooked in many different ways as well as fish and seafood recipes. Before pasta was invented soup used to be the main dish in the Neapolitan culinary tradition, which is a two-ingredient based soup called “minestra maritata” which means “married soup”. The two ingredients are usually meat and vegetables combined, although the richness of the soup depended on the economical status of the family.
A typical Neapolitan meal consists of a first course of either “spaghetti vongole”  or seafood risotto, followed by a second course of fish or meat that could range from oven baked sea bream and fish casserole to “cozze alla marinara” (mussels in white wine and parsley), seafood salad or escalope in pizzaiola style (meat cooked in tomato and oregano).
The meal is always ended with true Italian coffee and the traditional local drink Limoncello, which is a strong lemon liqueur consumed as a digestive drink.