Neapolitan (autonym: nnapulitano; Italian: napoletano), also known as Neapolitan–Calabrian, is the language of southern continental Italy, including the city of Naples. It is named not after the city, but after the Kingdom of Naples, which once covered most of this area and of which Naples was the capital.Neapolitan has had a significant influence on the intonation of Rioplatense Spanish, of the Buenos Aires region of Argentina.
The rest of southern continental Italy speaks a language that is catalogued as Sicilian. The reality is that a long while back, the two languages were one. Then historical reasons have favourited a faster latinisation in the regions that now speak Neapolitan; the remaining continental regions and Sicily remained more isolated in their Greek influence. 
Today the two languages have still many features in common, but also very distinctive features. The language spoken in Terra d’Otranto (Salento) serves beautifully as a bridge between the two. 

Neapolitan (autonym: nnapulitanoItaliannapoletano), also known as Neapolitan–Calabrian, is the language of southern continental Italy, including the city of Naples. It is named not after the city, but after the Kingdom of Naples, which once covered most of this area and of which Naples was the capital.
Neapolitan has had a significant influence on the intonation of Rioplatense Spanish, of the Buenos Aires region of Argentina.

The rest of southern continental Italy speaks a language that is catalogued as Sicilian. 

The reality is that a long while back, the two languages were one. Then historical reasons have favourited a faster latinisation in the regions that now speak Neapolitan; the remaining continental regions and Sicily remained more isolated in their Greek influence. 

Today the two languages have still many features in common, but also very distinctive features. The language spoken in Terra d’Otranto (Salento) serves beautifully as a bridge between the two. 

Pizza di scarola napoletana (with recipe). 
Christmas is approaching and it’s time to talk about what used to be mainly a Christmas-only dish in Naples. It is a rustic pie typical of the Neapolitan peasant cuisine: it’s stuffed with tasty endive and black olives amongst other things. Great warm and rich taste!
Shame this kind of stuff has not been exported abroad, but I found a recipe in English for it!
On Christmas eve, many people in Naples still have this as their “light lunch” waiting for the «big dinner» (cenone) that is due in the evening.

Pizza di scarola napoletana (with recipe). 

Christmas is approaching and it’s time to talk about what used to be mainly a Christmas-only dish in Naples. It is a rustic pie typical of the Neapolitan peasant cuisine: it’s stuffed with tasty endive and black olives amongst other things. Great warm and rich taste!

Shame this kind of stuff has not been exported abroad, but I found a recipe in English for it!

On Christmas eve, many people in Naples still have this as their “light lunch” waiting for the «big dinner» (cenone) that is due in the evening.

Ecomuseum of the iron-works and iron-foundries of Calabria.
This museum has been built by refurbishing the ruins of the historical iron foundries of Mongiana. Here, during the golden age of the Two Sicilies under the Bourbon family, was produced all it was required for the first bridges and railways of the Neapolitan nation. 
The factory was shut down shortly after the so called “unification of Italy”, in order to favour the economy in the northern part of the new state. 
More info in Italian about the opening of this museum on Il Mattino.

Ecomuseum of the iron-works and iron-foundries of Calabria.

This museum has been built by refurbishing the ruins of the historical iron foundries of Mongiana. Here, during the golden age of the Two Sicilies under the Bourbon family, was produced all it was required for the first bridges and railways of the Neapolitan nation. 

The factory was shut down shortly after the so called “unification of Italy”, in order to favour the economy in the northern part of the new state. 

More info in Italian about the opening of this museum on Il Mattino.