Dolce and Gabbana Alta Moda in Naples


 Domenico Dolce and Stefano Gabbana chose Naples to present their Alta Moda collection, for Winter 2016.

Nothing too fussy for this catwalk was set, red Velvet chairs, uniformed attendants who helped guests to their seats, a marching band parade playing the Traditional Napolitan tune “Funiculi Funicula” and the picturesque Piazza San Gregorio Armeno. A stereotypical square of the Greek and Romans urbanistic architecture which, characterizes all the historic center of Naples. Today, Piazza San Gregorio Armeno is renowned for the beautiful church of San Gregorio Armeno, but mainly for ‘THE ARTE PRESEPIALE’.



La_via_dei_pastori_-__Napoli (1)

Dolce and Gabbana collection of Alta moda was a celebration of life the Neapolitan way, it was staged as it could have been one of the many popular Festa Del Paese’ in Naples. Sophia Loren, Dolce and Gabbana’s longtime Muse and , if I may humbly say one of Caprissima’s muses too, was of course in attendance.


The designers collection was once again rich of Italian meanings and in particular the Neapolitan ones: From religion to soccer, the models flowed through the cobbled street wearing lavishly embroidered Swarovski and needle- point dresses, as to honour the skilful craftsmanships of Naples; Red Silk and a corseted swimsuit with a white satin sash , the worlds Miss Eleganza sewn in gold beads; A reminder of Sophia Loren’s first step to Fame. Every outfit, had something to reference back to Naples.




The outstanding piece of this elaborate collection, was of course, the very gilded and chic clergy outfit, it felt almost like  a restyled San Gennaro, patron of Naples.



Caprissima is not a fashion blog and this post does not want to pretend to be as such, but I was very excited that finally the fashion world shined some fashion lights on Naples, the city of love music and wonderful craftsmanship.

Let me just say ‘THANK YOU’ Dolce and Gabbana!







The Ravioli Capresi are Capri’s signature dish. The Ravioli are filled with Caciotta Campana cheese and Parmigiano, served with a fresh tomato sauce called CHIUMMENZANA,


For 4 people

Time: 1hr and 15


  • For the Pasta:

500 gr of ‘00’ flour

a pinch of salt 

2 table spoon of olive olio

½ litre of boiling water

  • For the filling:

300g of Caciotta di Sorrento cheese (grated)

200g of grated Parmiggiano Reggiano

2 eggs


  • For the Chiummenzana

6 big succulent tomatoes

Clove of Garlic

Peperoncino (Red hot chilly)

Fresh Basil


 making pasta

To make the ravioli place the flour a flat surface. Make a crater in the middle and pour the olive oil ,hot water  and a pinch of salt into it. Work together to obtain compact dough. Beat the eggs in a bowl and add the caciotta, Parmesan cheese and the marjoram. On a floured surface, use a rolling pin to roll out a quarter of the mixture into a thin sheet. On half of the sheet, place teaspoonful of the cheese mixture, positioning the balls about 6cms apart. Take the other half of the sheet and cover the first half. Proceed to separate the ravioli, cutting around each ball with either a ravioli cutter or a glass, with a diameter of roughly 4 to 5cms. Repeat the procedure with each of the remaining quarters of the dough.


Once you have finished making the ravioli, place them to one side (taking care not to put them one on top of the other), on a flat surface, which has been dusted with flour or on clean teacloths. Cook the ravioli in boiling water for five minutes and serve with a fresh tomato sauce (see recipe for Chiummenzana), Parmesan cheese, and a few leaves of basil. Alternatively, the ravioli can be fried in hot oil until the pasta turns a light golden color. Serve hot.


Ravioli capresi

  Buon Appetito!