Riso e verza alla napoletana

​Riso e verza alla napoletana is a hearty winter dish that combines rice and savoy cabbage (verza), slowly cooked together to create a thick, nourishing soup that warms both body and soul.​ A distinctive feature of this Neapolitan specialty is the inclusion of "tracchie"—succulent pork ribs—that infuse the broth with rich, meaty depth.

The preparation begins by boiling chopped cabbage until tender, then adding rice and a piece of Parmigiano-Reggiano rind, which imparts a subtle umami flavor as it softens during cooking. Meanwhile, a flavorful soffritto is prepared by sautéing garlic, onion, and pork ribs or pancetta in extra-virgin olive oil until golden and aromatic.

This savory mixture is then combined with the rice and cabbage, allowing the flavors to meld into a harmonious and satisfying dish.​ The result is a rustic, creamy soup where the starchiness of the rice blends seamlessly with the sweetness of the cabbage and the savory richness of the pork.

Often enjoyed during the colder months, riso e verza alla napoletana is a testament to the ingenuity of Neapolitan home cooking, turning modest pantry staples into a dish that is both deeply comforting and steeped in tradition.