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Popular in Sicily and Campania, gattò is a dense pie of creamy potatoes stuffed with lots of cheese and Italian deli meat. If buttery potato pie doesn’t quite fit in with your ideas of typical Italian cuisine, we can explain. An ancient recipe, gattò originated in the late 18th century in Naples under the rule of King Ferdinand of the House of Bourbon. Story has it that gattò was created by French chefs for the wedding of King Ferdinand and Maria Carolina. Adapted from the French word gâteau, gattò is a staple of Neapolitan cuisine that delivers as much flavor as it does calories. This rich and filling dish is served as a piatto unico and, once you’ve tried it, there is no question as to why it’s not accompanied by any other course. Get the recipe for gattò…
Where to find gattò
Palermo: A family-run bakery and deli that’s been around over half a century, Panificio Graziano has a loyal following backed by a reputation for delicious sfincione and the excellent quality of their food.
Naples: Antonio Tubelli, champion of Neapolitan cuisine, author and the eccentric owner of Timpani & Tempura (Vico della Quercia, 17) is happy to share his love of historic recipes and streetfood with anyone lucky enough to happen upon his tiny storefront.