When the other butcher shops in Naples are closing for lunch and at the end of the day, activity at D'Ausilio Macelleria is just picking up. The cooktops are lit, sandwiches are being made and this Italian butcher shop becomes a quality burgeria. “I come from Vomero (the hill district) to buy Raffaele’s hamburgers. My children love them,” says customer Rosaria Esposito at 8 p.m., when the macelleria is an hour into its transformation as a burgeria. But this is no trendy burger bar; the menu is steeped in local heritage. Rosaria leaves the burgers to the kids, choosing for herself the delicious home-style dishes created at D’Ausilio. Parmigiana alla Genovese stands out among those on display. Here are two sacred words of Neapolitan cuisine – Parmigiana and Genovese, a simple yet miraculous sauce made of meat (veal, beef or pork) and a heap of onions (red or white) – cornerstones in the history of local cooking.