FOOD IN CAMPANIA

The cuisine in Campania is just like his inhabitants: fresh and happy! It is a recurring joke for Campanians to be proud of “their sun and their sea”, and it is thanks to these that their cuisine can enjoy some of the tastiest ingredients you can find in the whole world! Neapolitan tomatoes are the juiciest, perfect for a traditional pizza, a calzone or Gnocchi alla Sorrentina, and Campanian wheat are divers and make for great pasta. Pasta alla Nerano or Pasta alle Patate, made right inside the Cheese block, are just some of the many pasta recipes that you should try in this region!

Pasta alle Patate

Alongside the obvious rich variety of seafood, topnotch is the production of dairy food! Renowned around the globe is the Campanian Buffalo Mozzarella, especially the one made in Mondragone, Battipaglia, Capua and Eboli. Not only mozzarella though, think of Caciocavallo cheese or of the light Ricotta that Campanians use to prepare their famous desserts such as Pastiera and Sfogliatella!

Mozzarella with pesto and tomatoes

Sfogliatella Riccia

Everyone also know how big and colorful are lemons in Sorrento, essential to make the famous Limoncello di Sorrento, and the production of alcoholic beverages does not stop here! Taurasi all’Aglianico, Greco di Tufo, Asprino d’Aversa, Lacrima Christi, Fiano and Solopaca are some of the names of Campanian wines that you can serve together with your Authentic Italian Dish! Imagine sipping one of these while eating some Linguine allo Scoglio on a terrace by the Amalfi Coast, a candle lit on the table, while the song Torna a Surrient’ plays on the background.

Lemons in Sorrento