Naples, NY is officially the Grape Pie Capital of the World. This unique dessert, made with local Concord grapes, was invented here in the early 1960s. The labor-intensive process creates a rich, tart-sweet, jammy filling unlike any other pie.
Jeni’s Pies is a three-time winner of the Naples Grape Festival’s World’s Greatest Grape Pie Contest. They are exclusively available in-person at Joseph’s Wayside Market in Naples, NY
Held annually on the last full weekend of September on Main Street in Naples. The festival features live music, wine tastings, vendors, and the famous “World’s Greatest Grape Pie” contest.
Plan Your Visit
Naples is about 1.5–2 hours south of Syracuse — an easy and scenic day trip or weekend getaway through the beautiful Finger Lakes region.
Other Iconic Upstate NY Regional Foods
Spiedies – Binghamton Specialty
Cubes of chicken, pork, or lamb marinated for days then grilled on skewers and served on Italian bread.
Address: Otsiningo Park, Binghamton, NY 13905
Phone:(315) Website:Spiedie Fest
This signature three-day community event brings in over 100,000 visitors for its world-class hot air balloon launches, live music, craft vendors, and iconic local skewered meat dishes (spiedies).
Popular spot known for flavorful, marinated spiedies (especially chicken and pork), ribs, cheese steaks, and classic sides. Highly rated for great service and generous portions.
Long-time favorite in Endwell famous for excellent spiedies and hot, crispy fries. A classic Binghamton-area spot that locals recommend for authentic charcoal-grilled spiedies.
Legendary producer of the famous Lupo’s spiedie marinade. Known across the region for the best-tasting marinade in the state — perfect for making authentic spiedies at home.
1.5 to 2 lbs small whole baby potatoes (new potatoes, yellow or white)
½ to 1 cup salt (fine sea salt dissolves best)
Water (enough to cover potatoes by 2 inches)
½ cup melted butter (for serving)
Instructions
Boil the brine: In a large pot, combine water and salt. Bring to a boil, stirring until the salt is fully dissolved.
Add potatoes: Carefully add the washed, unpeeled potatoes into the boiling salted water.
Cook: Boil uncovered for 15–25 minutes (depending on size) until the potatoes are fork-tender.
Dry: Drain the potatoes thoroughly in a colander. Do not rinse. Let them steam-dry for 2–3 minutes until a light, crystalline salt crust forms on the skins.
Serve: Serve hot, drizzled with or alongside plenty of melted butter.
