Naples traditionally in a wood-burning oven, the ingredients of Neapolitan pizza have been strictly regulated by law since 2004, and must include wheat flour type "00" with the addition of flour type "0" yeast, natural mineral water, peeled tomatoes or fresh cherry tomatoes, mozzarella cheese, sea salt and extra virgin olive oil. Spaghetti is also associated with the city and is commonly eaten with the sauce "ragù": a popular Neapolitan folkloric symbol is the comic figure Pulcinella eating a plate of spaghetti. Other dishes popular in Naples include "Parmigiana di melanzane", "spaghetti alle vongole" and "casatiello". As a coastal city, Naples
Bouillabaisse bouillabaisse vary depending upon what fish are available that day and the taste of the chef. These are the typical ingredients used in one of the most traditional Marseille restaurants, the Grand Bar des Goudes on Rue Désirée-Pelleprat: Four kilograms of fish and shellfish, including, on a typical day, "grondin" (English sea robin), "Rascasse" ("Scorpaena scrofa"), "rouget grondin" (red gurnard), "congre" (English conger), "baudroie" (lotte, or monkfish), "Saint-Pierre" (English john dory), "vive" (English weever), and sea urchins. Other ingredients in the broth include a kilogram of potatoes, seven cloves of garlic, onions, ripe tomatoes, and a cup of olive oil.