This story-packed recipe for Pasta e Patate comes straight from my Naples-themed Simposio cookbook—a tribute to the Lazzaroni, the lost art of idleness, and the soulful dishes that fed generations.
Who Were the Lazzaroni? A Glimpse into Naples’ Most Misunderstood Souls
The Lazzaroni of Naples were the ultimate nonconformists. Ragged but proud, idle but resourceful, they lived on the edge of society, floating between necessity and whim, earning just enough for a plate of maccheroni before slouching in the sun with full bellies and no plans for tomorrow.
The term Lazzarone was originally meant as an insult—rooted in the Spanish word laceria (misery, leprosy)—but Neapolitans gave it flair. These streetwise souls didn’t chase power or progress. They had no savings, little clothing, and even less certainty about their next meal. But what they did have was ozio: the art of idleness, seasoned with sharp instincts, dark humor, and faith in San Gennaro.
They were the sons of a city shaped by endless domination, Church corruption, and systemic poverty—yet they found joy in the chaos. One day, a Lazzarone might fix shoes or hats, fish for snails, or hawk water in the market. The next day? Who knows. Maybe a stone-throwing battle (petriata), maybe dancing dressed as Pulcinella. Maybe just a nap in the sun.
What Is Pasta e Patate? A Poor Man’s Dish Rich in Soul
Simple, starchy, and utterly satisfying, pasta e patate is one of those quintessential Neapolitan dishes that proves comfort food doesn’t need frills. In true Lazzarone style, it’s made with scraps: a little pasta, a couple of potatoes, a spoonful of pancetta, and a touch of tomato.
Did Lazzaroni eat Pasta e Patate? Maybe not. But this dish—soft, starchy, warm—is something they could have eaten, if someone handed them a spoon. It’s humble food with big comfort energy. The kind of meal that fits into a life unburdened by ambition or schedules. A dish that says: take your time and don’t you dare rush digestion.
Nonna Clara approves. And she adds the recipe works with zucchini (just skip the celery) or even carrots. Because like any good Lazzarone, this recipe doesn’t need rules—just rhythm.
Pasta e Patate Recipe (Excerpt)
Ingredients
- 2 medium potatoes
- 3.5 oz short pasta (such as Ditaloni, broken spaghetti, Maltagliati, or Pasta Mista) 100 gr
- 1 tablespoon finely chopped onion
- 1 tablespoon finely cubed pancetta regular or smoked or prosciutto crudo
- ½ carrot
- 1 small piece of celery
- 2 tablespoons tomato passata
- 2 tablespoons grated Parmesan or finely cubed Provola cheese
- Extra virgin olive oil
- Salt
Instructions
-
In a medium saucepan, sauté the onion and pancetta until the pancetta is crispy, about 5 minutes on medium-low heat. If the pancetta is too dry, add a few drops of olive oil.
-
That’s just the beginning—want to see how the potatoes, pasta, and cheese come together in true Lazzaroni fashion?
Grab the full recipe in my Naples Simposio cookbook, available now on Amazon.
Inspired by Naple's symposium?
Taste Naples’ rich tradition—grab Napoli’s Simposio on Amazon.