Arts & Culture
50 years

3 January, 2021

Fish baked in salt crust and Neapolitan Insalata Rinforza

In the kitchen with Vito and Chef Alois

Unlike most Western traditions of meat roasts for Christmas dinner, in Napoli, fish and a variety of seafood are traditionally served on the 24th of December. In keeping with the local tradition, Vito and Chef Alois are preparing a fish based menu for you today, together with the popular Insalata Rinforza (Reinforced Salad), a Neapolitan cauliflower salad served around the Christmas / New Year celebrations. Buon appetito and Buon Natale.

The colourful “reinforced” salad uses seasonal cauliflower grown in gardens everywhere and pickled or salted vegetables like olives, peppers and capers harvested over the summer. The name comes from the fact that the salad was made in large quantities around Christmas and eaten throughout the week of festivities, so the flavours naturally mingled and intensified over time.



  • 1 whole cauliflower
  • Black and green olives
  • Capers
  • Salted anchovies (optional)
  • Dried tomatoes or pickled peppers
  • Parsley (in large leaves)
  • Garlic (in large slices)
  • Lemon juice

Fish cooked in a salt crust is something most will only see served in a restaurant but it makes for an impressive presentation when brought to your dinner table at home. It is surprisingly easy to make, not to mention how soft and delish your fish.



  • 1 whole fish with scales, cleaned but not descaled.
  • 1 kilo of sea salt
  • 300 – 400g flour
  • ½ cup of white wine
  • 2 egg whites

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