Stone fruits, melons, citrus, figs and grapes grown here are lush and picked at the peak of ripeness. But in this region it’s lemons and figs that really steal the show. Far more than it's written on this blog. They are sweet and meaty with a thick skin and have fewer seeds than other varieties. Paestum artichokes have a strong creamy flavor and are super tender. Friarelli is a popular green found in Campania that’s similar to broccoli rabe, and delicious sauteed with olive oil and garlic (aglio oil). If there's one thing you should eat whilst you're in Campania, it's spaghetti with colatura di alici – the incredible semi-fermented anchovy liquid from Cetara. Lazio: Roasted Lamb and Potatoes. The cheese must be made completely from the milk of domestic water buffalo and produced in Campania or the neighboring regions of Apulia and Lazio. To fully enjoy add just a dash of salt and maybe a squeeze of lemon. Fishing was a Roman staple too – the ancient towns of Amalfi, Cetara, Positano and Amalfi are famous today as picturesque UNESCO World Heritage Sites, but they started life as Roman fishing villages. Seafood is often fried, enjoyed with pasta, added to soups and stews, and included in an antipasto. Lemons are indeed a fruit, but in Campania, they deserve their own food category. Streets of Napoli. Here’s what to eat in Naples, Sorrento, Capri, the Amalfi Coast, and all of Campania. His margherita – though not entirely traditional – is iconic, bringing together all the recognisable flavours of a classic margherita in a new form. Colorful clams and cockles, Naples. It is said that the most delicious apricots sprout along the ridges of Vesuvius and the fields of Celé . The legacy of the ‘leaf eaters’ is today enjoyed through a variety of greens grown locally and eaten mostly in salads, but also added to soups and stews or sauteed as a side dish -  chicory, escarole, broccoli, iceberg lettuce, romaine, kale, chard, spinach for its sweetness compared to the more bitter greens, and the best rocket (arugula) on the planet. Vesuvius, the San Marzano tomato is a favored plum tomato for making tomato sauce both for pasta and Pizza Napoli. Whether you're exploring the jaw-dropping coasts, the busy hectic thrum of Naples or venturing inland, Campania never disappoints. Principe Borghese Tomatoes - If you like sun dried tomatoes, look for these in local markets. Mild temperature, fertile soils, favorable exposure. More meat tends to be eaten further inland. Find the Typical Products flavours and tastes on Caserta: read about the recipes, the typical gastronomic traditions and contact directly the local producers. You simply can't talk about Campania without mentioning pizza – arguably Italy's greatest gift to mankind. Dining in Campania. Always. Neapolitan baristas are true coffee experts, grinding beans differently depending on changes to the daily temperature and humidity, whilst customers maintain an old culture of buying espressos for the poor and homeless of the city. Capri Tomatoes - Capri tomatoes are large and heavy and deeply pleated. These large tubular pasta shapes originally hail from the famous seaside town of Sorrento, and are most commonly served with the iconic combination of tomato, basil and mozzarella. Carnevale is a fun time to visit Campania to see the traditional parades, costumes and enjoy the typical foods and sweet treats! Even today, in Naples and its surroundings you can go in search of a unique personal shopping list, rich in excellent products. Raised on Ischia, the rabbits are native to the island. But have you heard of the white figs grown in Cilento and southern Campania? Look for the DOP designation, Denominazione d' Origine Protetta (Protected Designation of Origin) which guarantees that the tomatoes are indeed San Marzano tomatoes. Seafood in Campania The Campani, as the people of Campania are called, are renowned for their fish and seafood specialties. Campania and Sicily are still arguing for this delicious dish . And each is the absolute best! Here are some of the most traditional local dishes and what to eat in Naples, Sorrento, Capri, and the Amalfi Coast. Make sure you have some crusty bread and a glass of local red wine. And passing from the earth to the Tyrrhenian Sea, remember that the traditional Campania recipes is also famous for its delicious dishes based on fish and seafood. The Sorrento style comes with tomatoes and basil sauce, mozzarella, and also grated parmesan cheese. As they dry, their rich flavor becomes more intense. A separate category deserves, however, pizza. Despite the increasing tourism trade, a significant portion of Italians still make a living from fishing along the Amalfi Coast, returning with hauls of seafood ranging from anchovies and sardines to squid and octopus. We’ve never visited a pizzeria in Naples, Sorrento, or the Amalfi Coast that didn’t serve excellent pizza. He was never recognised for his invention but the pizza is now popular world wide and is known as the 'ultimate street food'. with different cold cuts or cooked foods. Fresh seafood appears on menus and in homes all through Campania especially in Naples, Sorrento, and the Amalfi Coast. These violet artichokes shouldn’t be confused with those grown on the lagoon island of Sant’Erasmo near Venice, which are smaller in size and not as meaty. Cooking Campanian: learn to cook with the best authentic Campanian recipes. Pasta alla Genovese -  It’s a funny thing that one one of the most famous of all Napoli pasta dishes sometimes goes by the name Genovese — in the style of Genoa — because the dish is not made with basil pesto as in Pesto Genovese. You can try mild goat cheese instead of Mozzarella for a sharper flavor. With so many famous raw ingredients, is it any wonder that traditional Neapolitan cuisine is some of Italy’s most beloved? Pastiera Napoletana: the True Story Italian Dishes. Campania has a fascinating culture of pastries and desserts certain to capture the heart and taste buds of any visitor with a sweet tooth. A lot goes into making an authentic Naples style pizza, which is why it’s among the very best pizza in the world! Babà, struffoli, sfogliatelle – just a few of the sweets and pastries that have come to represent the sweet-toothed of Campania. Still, there’s something new to love every time. Typically served as a first in the Campania region, this dish is filling enough for a whole meal and it goes really well with a fresh green salad alongside. A perfectly delicious combo of meat and vegetables, this hearty soup is quite popular not only in Italy, but also in North America. Slices of eggplant are deep fried and then layered with onions, tomatoes, basil and mozzarella before being topped with more cheese and baked. 1. The Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association) dictates exactly how pizza dough must be made from the type of flour (type 0 or type 00 flour) and yeast used in the mixture, to the pH of the water. Today it's one of the world's favourite cheeses, but if you want to taste real, fresh buffalo mozzarella, you simply have to go to the source. PIZZA! Following, we’ve outlined over 25 staple foods of Naples, Italy, and the traditional Neapolitan dishes made from them. Customary crescentina is made in Modena. If you’re an Italy Foodie (and we know you are if you’re reading this Naples food blog), this Napoli food guide has the typical Italian foods to look for when you’re visiting Naples, Sorrento, Capri, Ischia, Positano, the Amalfi Coast, or any of the many small hill towns around Mt. It’s longer than the Sorrento lemon and two to three times larger than other lemons. Risotto alla Pescatora. As the story goes, in the eighteenth century Queen Margherita, wife of Italy’s King Umberto I, enjoyed Pizzeria Brandi’s simple combination of tomatoes, mozzarella, and basil so much that on each subsequent visit she had the pizza maker make it just for her. Locals dry them in the sun, and sometimes fill them with nuts, almonds, grapes, citrus peels and add cinnamon, fennel and other aromatic spices. Discover the best regional recipes and enjoy the traditional cuisine in Campania: authentic recipes, homemade dishes and easy how-to step by step! Used in just about every dish imaginable in the region (we’ve even seen garlic gelato), garlic lends that distinctive wonderful flavor that blends so nicely into the local cuisine. With the countless pizza toppings offered in pizzerias all over the world, the fact that the margherita – a simple combination of tomato sauce, fresh basil and cheese – still reigns supreme is testament to the pizza chefs of Naples. A sweet syrup called melassa is also made from the dried figs and is so yummy served with fresh ricotta cream and other types of cheese. These are enjoyed fresh and raw in Insalata Caprese with mozzarella, basil, a drizzle of olive oil, and maybe a twist from the black pepper grinder. by Editorial staff. Previous Post: « The Traditional Food … While risotto is often associated more with central and northern Italy, Risotto … Lasagne was traditionally served in Naples to celebrate the city's carnival, but these days it's a common sight all across Italy (and the world). It’s shaped into a ball and then hung to age. Pasta ai Fagioli (Pasta and beans) - You may have heard this traditional Napoli dish called Pasta Fazool — that’s what happens after generations of the Italian language loses its meaning in the New World. Find out more below about the ingredients, flavours and dishes that make up the cuisine of the region. The typical street food from various provinces of Campania is made with baked bread made from pizza cooked in the wood-burning oven and then cooked a second time with the dressing. They are a signature dish of Pasquetta (little Easter), the Italian holiday that is celebrated on the Monday following Easter Sunday, which… Read More » Fried Eggplant with Tomato and Basil. Fresh figs are everywhere in Campania, and are often served cut in half and drizzled with olive oil or balsamic vinegar. Campania Food Land of Truffles Irpinia in the province of Avellino is a territory where every small town has preserved its distinct typical local products and associated cookery traditions (last … In fact, the name of the dish literally means ‘peppered’. They handed down to us the traditions and culture of Neapolitan cuisine that we still celebrate today. Even though the heartier food of Northern Italy is so well known for its prosciutto, parmigiana, and balsamico ingredients, what is known as ‘ Mediterranean Cuisine’ , and that which is much healthier for us, is from the Southern part of Italy, including the food of Naples and Campania. The region’s climate along with rich volcanic soil and fertile coastal plains make the variety of Napoli tomatoes a beautiful red and indescribably delicious. This Naples specialty is a tomato based sauce and is an institution in Neapolitan cuisine: every Sunday, when the family gathers for lunch, this dish is on the tables of many homes in Naples! The Genovese pasta or Ragù alla Napoletana consists in a first course of ziti – long-shaped pasta, broken in half – topped with a white sauce of beef, pork, or veal and soft almost caramelized onions, which requires a long preparation. You may not realize that you’re already rather acquainted with Campania — well, at least its most famous dishes. This traditional Campanese dish shows how simple it is to prepare, searing baby octopi in garlic-infused olive oil before braising them in a chilli-flecked tomato sauce until meltingly soft and tender. Making the most of Campania's fantastic citrus fruits and dairy products, they're some of the best in all of Italy. Food and History. It’s suggested that for the best experience, it be eaten within a few hours of production. A main course made from lamb braised with garlic, rosemary, … What to eat in Campania? The sides are usually made of seasonal vegetables and vary widely between summer and winter. A true peasant dish, it’s one of Campania’s most comforting dishes. The tomato has vertical ridges with a very rich taste, few seeds, and firm rich flesh. In no way is this list comprehensive of the foods of Naples and Campania! You can’t start a Naples Food Guide or a Naples Street Food Guide — especially Naples street food — with anything other than Neapolitan pizza (Neapolitan is pronounced NOP-o-lit-tahn not NEE-a-pol-i-tan), otherwise known as … The sugar level of this famous dessert from Naples might be high, but this version is flavored with lemons of the Amalfi coast to give it a taste all of its own.. Making it at home could be a huge disappointment, but there's no excuse for not giving it a go. Similar to the other Italian regions, Campania’s side dishes are inspired by the local products and by the peasant traditions. You’ll find it in antipasto, on pizza, in sandwiches, and it’s an absolute must in Caprese salad. This traditional Campanese dish shows how simple it is to prepare, searing baby octopi in garlic-infused olive oil before braising them in a chilli-flecked tomato sauce until meltingly soft and tender. The book, available now for pre-order, offers a culinary tour with recipes from each of Campania’s five provinces—check out a sneak peek below. The artichoke of choice is Carciofi di Paestum PGI (Protected Geographic Origin), and is a dark green to a bright purple or violet color. The sandwich version is common on Capri and along the Amalfi Coast, where made at Salumeria da Aldo in the port of Capri. Citrus plays a major role in the areas economy and its cuisine, and no regional fruit is more renowned than the lemon. The local bakeries are filled with a huge variety of treats whose origins often have a legend or story behind them. Fresh citrus, an ever-present Campania food. 350gr white flour, 150gr sugar, 4 eggs, 100gr butter, 30gr yeast, milk, lemon, rum, salt First off it tastes great, a little sweet and a little sour. Another staple in Campania and part of a healthy Mediterranean diet are nuts. The distinctive flavors of Emilia-Romagna’s cuisine derive from the unique terrain ranging from the Alps to the Apennines, the Po River delta to the waters of the Adriatic Sea. Named for the island of Capri, this heirloom tomato is a type of beefsteak tomato, and commonly found in the delicious Caprese sandwich (see below). Our favorite way to eat the Insalata Caprese is to simply add bread to it — everything is better with good Italian bread, right? Pizza in Napoli will take you to a new pizza dimension, in the best possible way. Pastiera is the most typical Easter Neapolitan cake of all; famous all around the world and ever-present on every table in Campania. We have a long standing love affair with carciofi, and we’ve had some of the best ever in Naples and the Amalfi Coast. The vendor also had a few that were stuffed with cold meats but we opted for the eggplant and were glad we did. Here in Campania there are two major lemon varieties, the Amalfi Lemon grown along the Amalfi Coast, and the Sorrento Lemon grown on the opposite coast of the Sorrentine Peninsula but only in Sorrento. As you get inland, there is ample grazing land available for livestock, making meat dishes more common. In Sorrento, you’ll find it served with tomatoes and mozzarella. The pizza is perhaps the best example of food in Campania – the simple combination of incredible fresh ingredients, where a few things come together to make something very special. The dish tends to be spicy from crushed red pepper and is enjoyed with crusty bread for dipping in the broth. Where. … Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.. FIND THE BEST Traditional restaurant in Giugliano in Campania on TheFork. The region of Campania is rich in history and flavour: working with products brought from the land, masterful cooks have developed a typical cuisine that enhances the quality of the raw ingredients and highlights the creativity of craftsmanship.The pastry of southern Italy holds within its layers the vitality of a territory warmed by the sun and refreshed by the sea. The town of Amalfi boasts it’s own special pasta on the Amalfi Coast — a long flat and somewhat thick pasta called Scialatielli served with seafood. This is a small ball or egg shaped mozzarella style cheese made from either buffalo's milk or buffalo and cow’s milk combined. Keep an eye out for fresh Stracciata, too – a soft milky cheese that's similar to the centre of a ball of mozzarella. There's no reason why you can't eat it year-round though – it makes a great breakfast or snack with afternoon tea. Sfogliatella. Ricotta di Bufala Campana -  This sweet soft curd cheese made from the whey obtained in the process of making Buffalo Mozzarella. After stuffing they are breaded or battered and fried in olive oil. Unlike Venice, where, if you remember, eating bean paste, here the pork is replaced with mussels. Typical of the Campaign is the eggplant, eggplant, parmesan and tomato sauce seasoned with basil . Finally, the Baba, a very iconic and regional dish from Campania cuisine: a Here in Campania, he is called Fajoli . Even the lemon leaves can be used to impart a citrusy note to smoked mozzarella cheese or meats. In late autumn and winter, the artichoke of Paestum is the protagonist of many side dishes, such as carciofi gratinati con caciotta or carcioforipieno. An easy-to-make dish is sauteed or fried zucchini with your pasta of choice — gnocchi, linguine, spaghetti — served without tomato sauce and sprinkled with fresh basil. There are several varieties eaten here with the favorite of Campania cooks being the long dark purple eggplant. Campania recipes (20) Browse our choice of traditional Italian recipes from Naples, Sorrento, the Amalfi Coast and the rest of Campania. Great traditional … We could write an entire post on Italy’s best desserts — so we did. Appetiser Although the name is associated with a Russian origin, ‘insalata russa’ was once called ‘insalata genovese’ due to it frequently being served as an antipasto for the Lingurian aristocracy for gala dinners. A little help can make all the difference. It came over during the Great Migration of the 20th century. THESE EMBER ROASTED ARTICHOKES are one of the great pleasures of the spring season in the Campania region. You’ll find cherry tomatoes in dishes at restaurants in Naples, Sorrento, Capri, and the Amalfi Coast. Polipetti affogati – Neapolitan octopus and tomato... Polipetti affogati – Neapolitan octopus and tomato stew. Ricotta cheese, candied peels, and spices: this is the essence of this traditional pastry. Buffalo mozzarella started life in Campania over 1,000 years ago, when Capuan monks would make it to feed passing pilgrims and travellers.