Among the various districts in Naples, Posillipo is often mentioned as one of the most beautiful. In reality, Naples is a multifaceted city and each area has characteristics that make it unique and entice tourists to visit.
In Naples you breathe history and culture, walking around the city makes you discover the true Neapolitan essence and gives you a unique experience.
Posillipo is certainly special for its pebble beaches, rocky inlets and picturesque streets. Here you will discover the true soul of Naples and admire the beauty of nature handed down through history. Art, manifested in the sumptuous villas and imposing palaces, creates a magical atmosphere that has been and continues to be a source of inspiration for artists, writers and musicians.
The Posillipo district is historic, full of attractions that make excursions to its discovery magical. The numerous grottos along the coast were once used as shelters for boats and as places of recreation for the Neapolitan nobility. Posillipo is accessible on foot, but also deserves to be admired from the sea to understand the beauty of nature in this landscape. It is also possible to experience this area by bicycle by following certain paths.
We suggest an itinerary to discover one of the most fascinating places in Naples.
Start at the Pausilypon Park, where you can visit the imperial villa that was built by the governor Publius Vedio Pollione. It is a majestic residence, including a villa, two theatres and other buildings, all surrounded by a wonderful panorama.
Continue down the Gaiola descent, along a scenic road that leads to the lucullian knoll. Here you can choose to go right to the grotto of Seiano or left to Gaiola, a small fishing village with a lovely beach. Beyond the grotto of Seiano is a tunnel leading to the Trentaremi cove. In this cove is the submerged park of Gaiola. This is an archaeological area that allows excursions among the underwater antiquities. It includes kayaking, diving and snorkelling trips. The boat with the transparent bottom is very suggestive, also recommended for children.
The Virgiliano Park is one of several panoramic viewpoints. It is accessed from the Discesa Coroglio and Viale Virgilio. It has two entrances, the main one with a monumental fountain and a side entrance. The entrance is free and offers splendid walks with views of the Gulf of Pozzuoli and the islands of Procida, Ischia and Capri.
On the seafront, a visit to Marechiaro, the village from which the alleys leading to the sea branch off and reach Mergellina, Naples' seafront promenade, is a must. Lo Scoglione, accessible by small boats for a fee, is a small beach where relaxation reigns, surrounded by crystal-clear waters.
Another exclusive spot with breathtaking views is the Green Rocks Bay. You can access a lido with two seawater swimming pools for a fee.
CLAMS POSILLIPO "FRANK SINATRA'S FAVORITE
Clams Posillipo gets its name from a residential area that is part of the city of Naples. The Neapolitans love their seafood just as much as their pizza and famous Neapolitan meat ragu dishes. This dish was one of Frank Sinatra’s favorites, he just loved it. So if you want to eat like Sinatra, or simply relive memories of Naples or the Amalfi Coast, here’s the recipe. Every nonna in Naples knows how to make it very well. Make it and enjoy.
Ingredients :
3 dozen Littleneck Clams, washed and scrubbed
5 tablespoons Olive Oil
6 cloves of Garlic, peeled and cut into 4 pieces each
1 - 28 ounce can San Marzano Plum Tomatoes
¼ cup fresh Parsley, washed and chopped
1 teaspoon Red Pepper Flakes
Bay Leaf
¼ cup dry White Wine
9 slices of Italian Bread
5 cloves of Garlic, peeled and left whole
Toast all the bread on both sides under the broiler in your oven. Be careful not to burn. Remove the bread and set on a plate. Take one whole clove of peeled garlic and rub each side of the bread with the garlic.
Place the Olive Oil and the chopped Garlic in a large frying pan. Cook for 3 minutes on medium heat.
Lower the flame to low, add the Red Pepper and cook on low heat for 1 minute, stirring with a spoon.
Turn heat to high. Remove the tomatoes two at a time with a fork and place into the pan. Cook on high heat for 5 minutes, stirring with a wooden spoon. Add the Sea Salt and Black Pepper, and mix with the spoon.
Add the juices from the tomato can into the pan. Fill the empty tomato can with water and pour into the pan. Turn the heat to medium and cook for 12 minutes. Make sure you stir from time to time with a wooden spoon.
Put a large pot that has a cover on the stove. Add the wine and 4 cloves of whole garlic to pot and turn heat on to high.
Add ½ cup of water and the Bay Leaf to the pot. Bring the water up to the boil. Add all the Clams to the pot and cook on high heat until all the Clam Shells open (about 4-5 minutes). Turn the heat off and remove all the clams to a large bowl.
Add the tomatoes and all the juice to the pot with the clam liquid. Cook on high heat for 4 minutes. Add half of the chopped parsley and mix.
Place 3 slices each of the toasted bread around 3 pasta bowls. Divide half of the tomatoes among the 3 plates.
Place 12 clams in each of the 3 bowls. Pour the remaining tomatoes over the 2 plates of clams. Sprinkle a little olive oil over each plate. Sprinkle the remaining parsley over all the calms. Serve immediately. “Enjoy, you’re eating like Frank. Sinatra that is.”
Note : You can make Mussels Posillipo, simply by substituting Mussels for the Calms. Or you can make the dish using half Clams and half Mussels.
Note II : If you like your dishes spicy hot, add more Red Pepper Flakes to the recipe.
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