I recently managed to buy a book I wanted to have for a quite long time, "la cucina Napoletana" (Neapolitan cuisine) written by Jeanne Carola Francesconi. This is sort of a "bible" in regards to classical Neapolitan cooking, full of classic, curiosities and information. This means you'll probably find a bit more Neapolitan cooking on this pages in the future :-). Francesconi, as her first name hints, comes from a family with French roots. This should not surprise there is a strong connection between Naples and France since (maybe even before) the Anjou dynasty ruled in southern Italy. Neapolitan cuisine was also dramatically influenced. Famous chefs were called Monzu (from Monsieur) and many French classics were adapted to the Neapolitan taste. I took inspiration from the book to prepare one of these "French" dishes, stuffed brioches, also called Danubio in Naples (Danube, as the river, no clue why). There are a few stuffed brioche recipes in the book (salami and cheese, vegetables, financiere). They might look like modern inventions: all are actually adapted from an early XIX century book, "Cucina Teorico Pratica", written by Ippolito Cavalcanti. It would be interesting to know if something similar is also baked in France. I went for the salami and cheese ones, because I like them and because I didn't have the ingredients for the other recipes.