This squeeze of a place just off the Spaccanapoli with a young, friendly vibe, specializes in ragù, the rich, slow-cooked meat sauce that is one of the mainstays of traditional Neapolitan cooking. Here it is served on every kind of pasta shape - spaghetti, ziti, rigatoni, manfredi, gnocchi – or, if you don’t fancy pasta, you can just order a little ceramic bowl of it to be scooped up with a hunk of the rustic local bread known as ‘pane cafone’. There are vegan and vegetarian versions of ragù too plus gluten-free options.

Thank heavens for Tandem, where dedicated epicureans can tuck into the extraordinarily rich and meaty ragù napoletano (Naples’ meat and tomato sauce, made with beef cut in chunks rather than minced like bolognese) any day of the week – not just on Sunday as city tradition dictates. Slowly simmered for hours on end, Tandem’s signature sauce appears on its increasingly elaborate menu in myriad ways. Stick with tradition: atop fresh pasta or in a bowl with crunchy bread to dunk.

Tandem is renowned for its excellent pasta ragú, and with good reason. Choose whether you’d like it served with spaghetti or gnocchi, both pair excellently with the dish’s rich red wine sauce. Tandem’s ragú may taste elite, but it’s available to all: vegan, vegetarian and gluten free guests are all catered for.

Il primo locale completamente dedicato al ragù napoletano è stato aperto nel 2013, per poi espandersi fino a raggiungere le sei sedi attualmente sul suolo partenopeo. Qui il ragù viene fatto come veniva fatto dalle nonne una volta: dopo essere stato cotto per almeno sei ore, viene fatto riposare una notte intera e poi servito con vari formati di pasta tipica, come i manfredi con la ricotta e gli gnocchi con la provola. Il locale è piccolo ma accogliente e presenta anche qualche tavolino esterno, ma nulla può superare la sensazione di ordinare un panino con le polpette e addentarlo mentre si passeggia per il centro.

Tandem – Via Giovanni Paladino 51; Tandem – Via Sedile di Porto, 51; Tandem Piazza del Gesu’- Calata Trinita’ Maggiore 12; Tandem Vomero – Via Bernini 74; Tandem To Go (D’Asporto) – Via Mezzocannon, 75. No visit to Naples is complete without indulging in a huge, steaming plate of Ragu’ Napolitano. Compared to Ragu’ Bolognese, the Neapolitan version is red-wine based, contains more meat (often an entire braciole simmered in the sauce eight hours for flavor and then served separately as a secondo), plenty of herbs, fresh tomatoes and a thickly chopped soffritto base.

Cuzzetiello” is a Neapolitan sandwich that consists of using the end of a loaf of bread (called pane cafone), and stuffing it with Italian specialties such as Genovese, Ragù with meatballs, Neapolitan sausage and fried friarelli, eggplant parmigiana…. In the Neapolitan tradition, Cuzzetielli were eaten for lunch on Mondays, using up the big Sunday meal leftovers. Tandem serves all sorts of Cuzzetielli and is a popular lunch stop among Neapolitans, but that’s not all.

Having only been open for just over a decade, Tandem is one of the newest restaurants on the list, yet the menu is still resolutely traditional. Now, with seven venues throughout the city, Tandem was launched as Naples’ first restaurant dedicated to ragù alla Napoletana. A dish that’s woefully underappreciated outside the region of Campania, Neapolitan ragù features a sauce rampant with tomatoes, plus a variety of meats slow-cooked in the sauce.

While Tandem is renowned for its authentic pasta dishes, other eateries like Trattoria Da Nennella offer a lively atmosphere paired with a traditional Neapolitan pasta menu. Another gem is Hosteria Toledo, known for its cozy ambiance and delicious pasta varieties. For those seeking a fine dining experience, Palazzo Petrucci presents a sophisticated take on classic pasta dishes, combining traditional flavors with modern culinary techniques.

Is there anything more inviting than a restaurant that only serves ragù?. Tandem is dedicated solely to the region’s traditional ragù with a choice of pasta, gnocchi, ricotta, provola or simply mopped up with fresh bread (known in Italy as ‘scarpetta’). A real Naples success story, it has four casual restaurants and one take-away across the city and there’s even a Tandem pizzeria coming soon.

The specialty of this place, which now counts well 4 locations in Naples, it is the ragout. The first venue, Tandem Ragù, was born with a very original idea: eat ragù paying it 1 euro per minute. Upon arrival of the dishes at the table, the waiter brings a stopwatch and, once finished eating, you can stop it by paying only for the minutes actually spent.

The ragù served at Tandem is generally considered to be the best in all of Naples. And that’s saying a lot, because ragù is a real institution in this city and is the quintessential Sunday meal for most Neapolitans. While ragù in Bologna is made with meat, the ragù in Naples is often meatless.

If you’re looking to dive into more traditional Neapolitan cuisine, Tandem Ragù is the place to go. Famous for its rich and hearty ragù, this spot offers a variety of dishes that are slow-cooked to perfection. Their ragù is a symphony of flavors, often served with pasta or in a sandwich.

Slow cooked thick ragu with your choice of pasta, sure the tourists have discovered this place but it's popular for a reason. If you're in a hurry grab one of their take-away sandwiches which are basically hollowed out bread stuffed with rich meatballs and sauce.

Tandem Ragù, as the name suggests, is specialized in Neapolitan ragù. Neapolitan ragù is different from the ragù with ground meat you might first think of, which actually comes from Bologna. The variety here contains larger chunks of meat and sometimes sausage.

Tandem offers rich, authentic ragù sauce in a low-key trattoria with sidewalk tables. We had to try the Cuzzetiello, which is half a loaf of bread stuffed with delicious ragu (different from Bolognese).

If you’re looking for a pizza paradise, you need to visit Tandem — an Italian restaurant in Naples that's perfect for immersing yourself in the local culture.

Got there early without a reservation and I think we got the last available spot. And they can accommodate gluten free, for anyone who may be interested.

Why Visit: Tandem is a hidden gem, celebrated for its inventive pasta creations that marry tradition and innovation. It's a haven for pasta enthusiasts.

These dishes can be found at virtually every restaurant but my two favourites are Tandem and La Taverna di Santa Chiara.

This place is a cozy gem in Naples, known for its diverse ragù options and bustling atmosphere—reservations are a must!