. "Kampanische K\u00FCche"@de . . . . . . . "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 kingdoms, such as that of Aragon and France. Since Naples was the capital of the Kingdom of Naples, 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). A vast variety of recipes is influenced by the local aristocratic cuisine, such as timballo and the sart\u00F9 di riso, pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like pasta e fagioli (pasta with beans) and other pasta dishes with vegetables."@en . . . "La cucina napoletana ha antichissime radici storiche che risalgono al periodo greco-romano, e arricchitesi, nel corso dei secoli successivi, attraverso l'influsso cortigiano delle differenti dinastie che si sono susseguite al governo della citt\u00E0 e del territorio circostante. Essendo stata, la citt\u00E0 di Napoli, stabilmente sede di una corte fin dal XIII secolo, la sua cucina si \u00E8 sviluppata e delineata su due frangenti, i quali esprimono una separazione ben definita tra una cucina prettamente aristocratica ed una popolare. La prima, caratterizzata da piatti elaborati e di ispirazione internazionale, mentre, la seconda, strettamente legata agli ingredienti del territorio. A seguito delle rielaborazioni avvenute durante i secoli, e della contaminazione con la cultura culinaria pi\u00F9 nobile, la cucina tradizionale napoletana possiede ora una vastissima gamma di pietanze."@it . . . . . . . . . . . "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 kingdoms, such as that of Aragon and France."@en . . . . . . . . . . . . . . . . . . . . . . . . . . "La cuisine napolitaine poss\u00E8de des racines qui remontent \u00E0 l'Antiquit\u00E9 grecque et romaine. Elle a \u00E9t\u00E9 enrichie, au cours des si\u00E8cles, par l'apport des diff\u00E9rentes cultures qui ont, tour \u00E0 tour, domin\u00E9 la ville et son arri\u00E8re-pays. La cr\u00E9ativit\u00E9 des Napolitains eux-m\u00EAmes a \u00E9t\u00E9 cruciale dans le d\u00E9veloppement d'une vari\u00E9t\u00E9 de plats et de recettes qui composent aujourd'hui le patrimoine culinaire parth\u00E9nop\u00E9en. Du fait du r\u00F4le de capitale du royaume de Naples jou\u00E9 par la ville, la cuisine napolitaine a \u00E9galement int\u00E9gr\u00E9 une grande partie des traditions culinaires de la Campanie, produisant ainsi un juste \u00E9quilibre entre les ingr\u00E9dients d'origine terrestre (comme les p\u00E2tes alimentaires, les l\u00E9gumes, les produits laitiers) et ceux venus de la mer (poissons, crustac\u00E9s ou mollusques). \u00C0 la suite des dominations espagnole et fran\u00E7aise s'est cr\u00E9\u00E9e une d\u00E9marcation entre cuisine aristocratique et cuisine populaire. La premi\u00E8re, caract\u00E9ris\u00E9e par des plats \u00E9labor\u00E9s d'inspiration \u00E9trang\u00E8re, copieux et pr\u00E9par\u00E9s avec des ingr\u00E9dients co\u00FBteux (timballi, sart\u00F9 di riso), la seconde li\u00E9e aux ingr\u00E9dients terrestres : c\u00E9r\u00E9ales, f\u00E8ves, l\u00E9gumes, comme la tr\u00E8s populaire recette des pasta e fagioli. \u00C0 la suite des r\u00E9interpr\u00E9tations et appropriations intervenues au cours des si\u00E8cles, int\u00E9grant progressivement des \u00E9l\u00E9ments de la culture culinaire plus noble, la cuisine napolitaine poss\u00E8de aujourd'hui une tr\u00E8s large gamme de plats dont certains, bien que pr\u00E9par\u00E9s avec les ingr\u00E9dients les plus simples, apparaissent extr\u00EAmement raffin\u00E9s. Nonobstant les apports allog\u00E8nes intervenus au cours des si\u00E8cles, y compris le si\u00E8cle pass\u00E9, la cuisine napolitaine conserve encore aujourd'hui un r\u00E9pertoire de plats, d'ingr\u00E9dients et de recettes qui constitue une entit\u00E9 culturellement unique."@fr . . . . . . . . . . . . . . . . . . . . . . . . "Neapolsk\u00E1 kuchyn\u011B"@cs . . . "\u30CA\u30DD\u30EA\u6599\u7406"@ja . . . . . . . "\u30CA\u30DD\u30EA\u6599\u7406\u306B\u306F\u3001\u30A2\u30E9\u30B4\u30F3\u3084\u30D5\u30E9\u30F3\u30B9\u306E\u5834\u5408\u306E\u3088\u3046\u306B\u3001\u30CA\u30DD\u30EA\u3084\u738B\u56FD\u3092\u652F\u914D\u3057\u305F\u7570\u306A\u308B\u6587\u5316\u306E\u5F71\u97FF\u306B\u3088\u308A\u4F55\u4E16\u7D00\u306B\u3082\u308F\u305F\u3063\u3066\u8C4A\u304B\u306B\u3057\u305F\u3001\u53E4\u4EE3\u30AE\u30EA\u30B7\u30E3\u30FB\u30ED\u30FC\u30DE\u4E16\u754C\u6642\u4EE3\u306B\u9061\u308B\u53E4\u4EE3\u306E\u6B74\u53F2\u7684\u306A\u6839\u6E90\u304C\u3042\u308B\u3002 \u30CA\u30DD\u30EA\u304C\u30CA\u30DD\u30EA\u738B\u56FD\u306E\u9996\u90FD\u3067\u3042\u3063\u305F\u3053\u3068\u304B\u3089\u3001\u8FB2\u6751\u90E8\u306E\u6750\u6599\uFF08\u30D1\u30B9\u30BF\u3001\u91CE\u83DC\u3001\u30C1\u30FC\u30BA\uFF09\u3084\u6D77\u9BAE\u6599\u7406\uFF08\u9B5A\u8089\u3001\u7532\u6BBB\u985E\u3001\u8EDF\u4F53\u52D5\u7269\uFF09\u306E\u9593\u3092\u53D6\u308A\u6301\u3061\u306A\u304C\u3089\u30CA\u30DD\u30EA\u306E\u6599\u7406\u306F\u3001\u30AB\u30F3\u30D1\u30CB\u30A2\u5DDE\u5168\u57DF\u306E\u6599\u7406\u306E\u4F1D\u7D71\u304B\u3089\u591A\u304F\u3092\u53D6\u308A\u5165\u308C\u305F\u3002\u81A8\u5927\u306A\u30EC\u30B7\u30D4\u306F\u3001\u30C6\u30A3\u30F3\u30D0\u30C3\u30ED\u3084\u975E\u5E38\u306B\u5165\u5FF5\u306B\u8ABF\u7406\u3057\u305F\u30D1\u30B9\u30BF\u3084\u7C73\u306E\u6599\u7406\u3001\uFF08\u8C46\u5165\u308A\u30D1\u30B9\u30BF\uFF09\u306A\u3069\u306E\u91CE\u83DC\u5165\u308A\u30D1\u30B9\u30BF\u6599\u7406\u306E\u3088\u3046\u306B\u9AD8\u304F\u306A\u3044\u304C\u6804\u990A\u5B66\u7684\u306B\u5065\u5EB7\u306A\u98DF\u6750\u3067\u8ABF\u7406\u3059\u308B\u5927\u8846\u306E\u4F1D\u7D71\u304B\u3089\u6765\u308B\u6599\u7406\u306E\u3088\u3046\u306B\u5730\u5143\u306E\u8CB4\u65CF\u306E\u6599\u7406\u306B\u5F71\u97FF\u3055\u308C\u3066\u3044\u308B\u3002"@ja . . . . . . . . . . . . . . . . . . . . . . . "La gastronom\u00EDa de N\u00E1poles (en italiano mencionada como cucina napoletana) es un conjunto de platos y costumbres culinarias t\u00EDpicos de la ciudad de N\u00E1poles, en Italia. Tiene ra\u00EDces hist\u00F3ricas muy antiguas que se remontan al per\u00EDodo greco-romano, y a lo largo de los siglos se ha enriquecido con la influencia de las diferentes culturas y dominaciones que se han sucedido en la ciudad y en el territorio circunstante. Adem\u00E1s, es posible a\u00F1adir a la memoria hist\u00F3rica culinaria de N\u00E1poles la creatividad propia de sus habitantes, que ha permitido 'fusionar' diferentes estilos y tradiciones, todos ellos guardados por su poblaci\u00F3n a lo largo de la historia con rigor. El primer recetario con platos de la cocina napolitana se remonta a la \u00E9poca angevina y se titula Liber de coquina, escrito de forma an"@es . . . . . . . . . . . . . . . . . . . . . . . . . . "\u0645\u0637\u0628\u062E \u0646\u0627\u0628\u0648\u0644\u064A"@ar . . . . . . . . . . . . . . . . . . . . . . . . . . . . "Neapolitan cuisine"@en . . . . "Die kampanische K\u00FCche ist eine Regionalk\u00FCche Italiens. Durch die Lage Kampaniens am Golf von Neapel ist sie reich an Fisch und Meeresfr\u00FCchten. Eine weitere wichtige Rolle spielen Mozzarella und Tomaten. Die kampanische K\u00FCche wurde von Griechen, R\u00F6mern und Spaniern gepr\u00E4gt."@de . . . . . . . . . . . . . . "\u30CA\u30DD\u30EA\u6599\u7406\u306B\u306F\u3001\u30A2\u30E9\u30B4\u30F3\u3084\u30D5\u30E9\u30F3\u30B9\u306E\u5834\u5408\u306E\u3088\u3046\u306B\u3001\u30CA\u30DD\u30EA\u3084\u738B\u56FD\u3092\u652F\u914D\u3057\u305F\u7570\u306A\u308B\u6587\u5316\u306E\u5F71\u97FF\u306B\u3088\u308A\u4F55\u4E16\u7D00\u306B\u3082\u308F\u305F\u3063\u3066\u8C4A\u304B\u306B\u3057\u305F\u3001\u53E4\u4EE3\u30AE\u30EA\u30B7\u30E3\u30FB\u30ED\u30FC\u30DE\u4E16\u754C\u6642\u4EE3\u306B\u9061\u308B\u53E4\u4EE3\u306E\u6B74\u53F2\u7684\u306A\u6839\u6E90\u304C\u3042\u308B\u3002 \u30CA\u30DD\u30EA\u304C\u30CA\u30DD\u30EA\u738B\u56FD\u306E\u9996\u90FD\u3067\u3042\u3063\u305F\u3053\u3068\u304B\u3089\u3001\u8FB2\u6751\u90E8\u306E\u6750\u6599\uFF08\u30D1\u30B9\u30BF\u3001\u91CE\u83DC\u3001\u30C1\u30FC\u30BA\uFF09\u3084\u6D77\u9BAE\u6599\u7406\uFF08\u9B5A\u8089\u3001\u7532\u6BBB\u985E\u3001\u8EDF\u4F53\u52D5\u7269\uFF09\u306E\u9593\u3092\u53D6\u308A\u6301\u3061\u306A\u304C\u3089\u30CA\u30DD\u30EA\u306E\u6599\u7406\u306F\u3001\u30AB\u30F3\u30D1\u30CB\u30A2\u5DDE\u5168\u57DF\u306E\u6599\u7406\u306E\u4F1D\u7D71\u304B\u3089\u591A\u304F\u3092\u53D6\u308A\u5165\u308C\u305F\u3002\u81A8\u5927\u306A\u30EC\u30B7\u30D4\u306F\u3001\u30C6\u30A3\u30F3\u30D0\u30C3\u30ED\u3084\u975E\u5E38\u306B\u5165\u5FF5\u306B\u8ABF\u7406\u3057\u305F\u30D1\u30B9\u30BF\u3084\u7C73\u306E\u6599\u7406\u3001\uFF08\u8C46\u5165\u308A\u30D1\u30B9\u30BF\uFF09\u306A\u3069\u306E\u91CE\u83DC\u5165\u308A\u30D1\u30B9\u30BF\u6599\u7406\u306E\u3088\u3046\u306B\u9AD8\u304F\u306A\u3044\u304C\u6804\u990A\u5B66\u7684\u306B\u5065\u5EB7\u306A\u98DF\u6750\u3067\u8ABF\u7406\u3059\u308B\u5927\u8846\u306E\u4F1D\u7D71\u304B\u3089\u6765\u308B\u6599\u7406\u306E\u3088\u3046\u306B\u5730\u5143\u306E\u8CB4\u65CF\u306E\u6599\u7406\u306B\u5F71\u97FF\u3055\u308C\u3066\u3044\u308B\u3002"@ja . . . . . "La cucina napoletana ha antichissime radici storiche che risalgono al periodo greco-romano, e arricchitesi, nel corso dei secoli successivi, attraverso l'influsso cortigiano delle differenti dinastie che si sono susseguite al governo della citt\u00E0 e del territorio circostante."@it . . . . . . . . . . . "Neapolsk\u00E1 kuchyn\u011B (italsky: Cucina napoletana, neapolsky: Cucina napulitana) je d\u016Fle\u017Eitou sou\u010D\u00E1st\u00ED italsk\u00E9 kuchyn\u011B. Kuchyn\u011B Neapole vych\u00E1z\u00ED z tradi\u010Dn\u00ED kuchyn\u011B oblasti Kamp\u00E1nie, byla ale ovlivn\u011Bna mj. tak\u00E9 \u0159eckou kuchyn\u00ED. Mezi typick\u00E9 suroviny neapolsk\u00E9 kuchyn\u011B pat\u0159\u00ED t\u011Bstoviny, raj\u010Data, zelenina, s\u00FDr, mo\u0159sk\u00E9 plody a maso. Neapol je zn\u00E1ma tak\u00E9 jako m\u011Bsto, odkud poch\u00E1z\u00ED pizza."@cs . . . . . . . . . . . . . . . . . . . . "Neapolsk\u00E1 kuchyn\u011B (italsky: Cucina napoletana, neapolsky: Cucina napulitana) je d\u016Fle\u017Eitou sou\u010D\u00E1st\u00ED italsk\u00E9 kuchyn\u011B. Kuchyn\u011B Neapole vych\u00E1z\u00ED z tradi\u010Dn\u00ED kuchyn\u011B oblasti Kamp\u00E1nie, byla ale ovlivn\u011Bna mj. tak\u00E9 \u0159eckou kuchyn\u00ED. Mezi typick\u00E9 suroviny neapolsk\u00E9 kuchyn\u011B pat\u0159\u00ED t\u011Bstoviny, raj\u010Data, zelenina, s\u00FDr, mo\u0159sk\u00E9 plody a maso. Neapol je zn\u00E1ma tak\u00E9 jako m\u011Bsto, odkud poch\u00E1z\u00ED pizza."@cs . . "1104724860"^^ . . . . . . . . . . . . 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"Cuisine napolitaine"@fr . "16591942"^^ . . . . . . . . . . . . . . . . "38299"^^ . . . . . . . . . . . . . . . . . . . . . . . "La cuisine napolitaine poss\u00E8de des racines qui remontent \u00E0 l'Antiquit\u00E9 grecque et romaine. Elle a \u00E9t\u00E9 enrichie, au cours des si\u00E8cles, par l'apport des diff\u00E9rentes cultures qui ont, tour \u00E0 tour, domin\u00E9 la ville et son arri\u00E8re-pays. La cr\u00E9ativit\u00E9 des Napolitains eux-m\u00EAmes a \u00E9t\u00E9 cruciale dans le d\u00E9veloppement d'une vari\u00E9t\u00E9 de plats et de recettes qui composent aujourd'hui le patrimoine culinaire parth\u00E9nop\u00E9en."@fr . . . . . . . . . "La gastronom\u00EDa de N\u00E1poles (en italiano mencionada como cucina napoletana) es un conjunto de platos y costumbres culinarias t\u00EDpicos de la ciudad de N\u00E1poles, en Italia. Tiene ra\u00EDces hist\u00F3ricas muy antiguas que se remontan al per\u00EDodo greco-romano, y a lo largo de los siglos se ha enriquecido con la influencia de las diferentes culturas y dominaciones que se han sucedido en la ciudad y en el territorio circunstante. Adem\u00E1s, es posible a\u00F1adir a la memoria hist\u00F3rica culinaria de N\u00E1poles la creatividad propia de sus habitantes, que ha permitido 'fusionar' diferentes estilos y tradiciones, todos ellos guardados por su poblaci\u00F3n a lo largo de la historia con rigor. El primer recetario con platos de la cocina napolitana se remonta a la \u00E9poca angevina y se titula Liber de coquina, escrito de forma an\u00F3nima en lat\u00EDn a comienzos del siglo XIV."@es . . . . . . . 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"Die kampanische K\u00FCche ist eine Regionalk\u00FCche Italiens. Durch die Lage Kampaniens am Golf von Neapel ist sie reich an Fisch und Meeresfr\u00FCchten. Eine weitere wichtige Rolle spielen Mozzarella und Tomaten. Die kampanische K\u00FCche wurde von Griechen, R\u00F6mern und Spaniern gepr\u00E4gt."@de . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "Cucina napoletana"@it . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "Gastronom\u00EDa de N\u00E1poles"@es . . . . . . .