Editing Neapolitan sauce

{{Short description|Tomato-based sauce derived from Italian cuisine}}
{{Infobox food
| name             = Neapolitan sauce
| image            = Vegetarian Neapolitan sauce15.JPG
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| caption          = Vegetarian Neapolitan sauce
| alternate_name   = 
| country          = 
| region           = 
| creator          = 
| course           = 
| type             = [[Sauce]]
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| variations       = 
}}

'''Neapolitan sauce''' is the collective name given (outside Italy) to various basic [[tomato]]-based [[sauce]]s derived from [[Italian cuisine]], often served over or alongside [[pasta]].
 
In [[Naples]], Neapolitan sauce is simply referred to as '''''salsa''''', which literally translates to 'sauce'. [[Basil]], [[bay leaf]], [[thyme]], [[oregano]], [[Black pepper|peppercorns]], [[clove]]s, [[olive]]s, and [[Edible mushroom|mushrooms]] may be included depending on taste preferences. Some variants include [[carrot]]s and [[celery]].<ref>{{cite web| url = https://www.youtube.com/watch?v=L5A9HR4hQ3M| title = La passata di pomodoro fatta in casa| access-date = 2016-11-27| archive-date = 2023-03-05| archive-url = https://web.archive.org/web/20230305182907/https://www.youtube.com/watch?v=L5A9HR4hQ3M| url-status = live}}</ref> Outside Italy, the basic sauce is [[Vegetarianism|vegetarian]], although meat such as minced beef or sausage can be added. By contrast, in Italy, the sauce dish carrying Naples in its name is a sauce called [[Neapolitan ragù]].

==Origin==
Historically, the first Italian cookbook to include a tomato based sauce,<ref name=autogenerated1>[[Elizabeth David]], ''Italian Food'' (1954, 1999), p. 319, and John Dickie, ''Delizia! The Epic History of the Italians and Their Food'', 2008, p. 162.</ref> ''Lo Scalco alla Moderna'' (''The Modern Steward''), was written by Italian chef [[Antonio Latini]] and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples.<ref>Alan Davidson, "Europeans' Wary Encounter with Tomatoes, Potatoes, and Other New World Foods" in ''Chilies to Chocolate: Food the Americas Gave the World'' (University of Arizona Press), 1992.</ref><ref name=autogenerated1 /><ref>{{cite web |url=http://www.foodtimeline.org/foodsauces.html#tomato |title=Origins of Italian tomato sauce |work=[[The Food Timeline]] |first=Lynne |last=Olver |author-link=Lynne Olver |access-date=23 April 2011 |archive-date=11 February 2021 |archive-url=https://web.archive.org/web/20210211174257/http://www.foodtimeline.org/foodsauces.html#tomato |url-status=live }}</ref>

==References==
{{Reflist}}

{{Tomato sauces}}

{{DEFAULTSORT:Neapolitan Sauce}}
[[Category:Tomato sauces]]