Naples, April 2, 2026 – Amidst a recent surge in Hepatitis A cases in Naples, primarily attributed to the consumption of raw shellfish, a renowned local restaurant, ‘A Figlia d’ ‘o Marenaro’ on Via Foria, has publicly affirmed the safety of its traditional mussel soup. The declaration comes as the city prepares for Holy Thursday, a day when the dish is a customary culinary staple.
Restaurant Prioritizes Safety and Tradition
Assunta Pacifico, the owner of ‘A Figlia d’ ‘o Marenaro’, a establishment synonymous with the Neapolitan mussel soup, has taken a proactive stance against the public’s apprehension. Her restaurant, which has elevated the dish beyond its traditional Holy Thursday role, is now campaigning to reassure customers. “At this time, when there are still concerns about food safety,” Pacifico stated, “we can only say that our mussel soup is safe. The trust of our customers is, and always has been, my absolute priority and the foundation on which we built ‘A Figlia d’ ‘o Marenaro’.”
Strict Cooking Protocols Ensure Sterilization
The precautionary message from Pacifico directly addresses the guidelines issued by local authorities, which advise against consuming raw mussels but permit cooked ones, provided they reach a temperature of over 60-80 degrees Celsius for 4-5 minutes. Pacifico confirmed that her restaurant meticulously adheres to these standards. “I just want to remind everyone that our mussels are cooked in boiling water, according to tradition and the strictest hygiene and health regulations,” she explained. “This process ensures complete sterilization and the elimination of any potential risk, making them perfectly safe for consumption.”
Furthermore, Pacifico emphasized the rigorous selection process for all ingredients. “Every ingredient that makes up our soup is selected with the utmost care and attention to quality. In addition, we ensure that every component of the soup is fully cooked, guaranteeing not only a superior taste but also maximum food safety.”
The Rich History of Neapolitan Mussel Soup
The Neapolitan mussel soup boasts a history spanning over two centuries, with its origins commonly traced back to the latter half of the 18th century. Popular legend attributes its creation to King Ferdinand I, who, advised by Father Gregorio Maria Rocco to observe a lean diet during Lent, requested his chefs to prepare the dish. However, the mussel soup has long been a widespread delicacy among the common people, traditionally prepared in the streets, particularly in areas like Porta Capuana and Via Foria, starting in the spring.
Evolution of a Culinary Classic
Today, the Neapolitan mussel soup often features a more elaborate preparation, incorporating additional ingredients such as octopus tentacles,
