/Gatto' di Patate, A Neapolitan Specialty

Gatto' di Patate, A Neapolitan Specialty

I have always been interested in the origins of food, particularly in southern Italy, where Greek, Roman, Byzantine, Arab, Norman, Angevin, Bourbon, and French influences mingle with one another, weaving a rich culinary tapestry. Walk into any trattoria in Naples and you will find a dish that fully, or partly, tells the story of some era of conquest. Such is the case for gatto’ di patate, a potato cake whose name derives from the French g√Ęteau (cake). This classic Neapolitan baked dish, made from mashed potatoes, mozzarella, parmesan, and diced ham, has been adapted from a similar recipe brought to Naples by French cooks during the Napoleanic era (1806-1815).

2016-01-07T14:38:45+00:00 January 12th, 2009|Categories: Culture, Food & Wine|0 Comments

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  1. Jessica January 12, 2009 at 7:12 pm - Reply

    Oooh, my roommate’s mom sends trays of this up from Avellino and I must say, it’s pretty tasty. Good luck at the travel show, wish I could be there!

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