Stews
Braciole Napoletane
Campania, Italy
Neapolitan beef rolls stuffed with pine nuts, raisins, pecorino, and garlic, slow-simmered in Sunday ragù. Eaten with the ragù or as a secondo.
Original eatfuls sticker artwork
What it is
A closer look at Braciole Napoletane.
Neapolitan beef rolls stuffed with pine nuts, raisins, pecorino, and garlic, slow-simmered in Sunday ragù. Eaten with the ragù or as a secondo.
What to look for
Know it when you find it.
Thin beef rolls, sweet-savory filling, slow-cooked in tomato ragù, eaten on Sunday.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Braciole Napoletane.
Campania, Italy
Region-specific tradition
Names around the table
One food, more than one name.
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