This master thesis deals with the analysis of the Neapolitan dialect, based on the cookbook "Cucina Teorico-pratica" written by Ippolito Cavalcanti in 1839. The present analysis is based on the second part of the book, entitled "Cucina casareccia in dialetto napoletano", which was written in Neapolitan dialect. Goal of this study is the presentation of various aspects of the dialect in this cookbook. The thesis starts with an introduction to recipes, their textual structure, definition and origin, followed by historical aspects of Naples in the first half of the 19th century. Then the author?s achievements as well as an indepth analysis of the cookbook are described. Also the history of origin of the book as well as linguistic characteristics of "Cucina casareccia in dialetto napoletano" are explored. Moreover an examination of the cookbook, especially in respect to phonetic and lexical features of the Neapolitan dialect, is given. The phonetic analysis deals with the features of the Neapolitan dialect and presents different examples taken from the cookbook. The central idea is to give explanations of distinctive features in Cavalcanti?s book and an examination of the author?s depiction of the phonetic features. The roots of the Neapolitan dialect are discussed in more detail in the chapter including lexical analysis. Here, a glossary shows selected words taken from the cookbook that are being examined according to their origin. The glossary puts a major interest in the Latin and Greek influence on the language and subsequently the development of the Neapolitan lexicon. During the development of the cook-book, French influence was very present in Naples and this thesis is also intended to clarify, if these influences can be recognized in the cookbook, respectively in the Neapolitan dialect used.