From excellent street food (much more than great pizza) to Michelin star restaurants, you’ll never be at a loss for great food. And each is the absolute best! The sandwich version is common on Capri and along the Amalfi Coast, where made at Salumeria da Aldo in the port of Capri. Paestum artichokes have a strong creamy flavor and are super tender. Campania was a full-fledged part of the Roman Republic by the end of the 4th century BC, valued for its pastures and rich countryside. Babà, struffoli, sfogliatelle – just a few of the sweets and pastries that have come to represent the sweet-toothed of Campania. Please don’t add cheese, though. Discover the best regional recipes and enjoy the traditional cuisine in Campania: authentic recipes, homemade dishes and easy how-to step by step! 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. A base of traditional short pastry, filled with a mix of ricotta, sugar, lard, duram wheat, eggs, perfume flower water and vanilla; the top is decorated with short pastry stripes positioned to look like lozenges. Many Americans will recognize the food in Naples Italy as some of the most traditional Neapolitan food you’ve had in America. It is stuffed with mozzarella, tomatoes, vegetables. A little help can make all the difference. Check out Luciana Squadrilli's fantastic deep-dive on the history of Neapolitan pizza and what makes it so special. 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. Chestnuts, bread, extra-virgin olive oil, and cured meat like prosciutto are common on … by Ivana De Innocentis Contributor. The vendor also had a few that were stuffed with cold meats but we opted for the eggplant and were glad we did. A speciality of Calabrian chef Pasquale … This is a small ball or egg shaped mozzarella style cheese made from either buffalo's milk or buffalo and cow’s milk combined. The pieces are sauteed then slow-cooked with tomatoes, white wine, basil, rosemary, and often capers. Yikes — now that’s hot! Stroll along the stunning Amalfi Coast and you'll see stepped hillsides covered in lemon groves. The typical food products from Campania are as wide as they are varied and not simply limited to dairy products - the volcanic zone is full of valuable agricultural raw materials and gastronomic treasures. From pizza-loving Naples in the north to fresh fruits, vegetables and cheeses in the countryside and along the stunning Amalfi Coast, discover the cuisine of Campania and why it should be at the top of your must-visit list. We could write an entire post on Italy’s best desserts — so we did. While risotto is often associated more with central and northern Italy, Risotto … Colorful clams and cockles, Naples. Pizza is considered to have originated in Naples, and it’s important to understand what’s so great about it, and why it’ll ruin you forever on pizza (sorry!). At Carnival time in Italy there’s a fun Italian expression, “A Carnevale ogni scherzo vale!” (“During Carnival anything goes!”), which perfectly sums up the fun and lively atmosphere you’ll discover in Italy before Quaresima, or Lent. Naples, with its Greek language and customs, made it a centre of Hellenistic culture for the Romans, creating the first traces of Greco-Roman culture. These tomatoes are hung in bunches and left to dry. In particular, Aglianico red wines and those made from vines grown in the foothills of Vesuvius are certainly worth seeking out. The sauce is put over spaghetti or linguini. You may not realize that you’re already rather acquainted with Campania — well, at least its most famous dishes. Great traditional … Where to go, what to look out for and when to find them in season. They’re a delicious regional food unique to Campania. No written content or photography may be used without express written permission. 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. Saddle of Pork with Milk and Giffoni Hazelnut. There are several varieties eaten here with the favorite of Campania cooks being the long dark purple eggplant. Campania is renowned all over the world for its delicious pasta, of which there are many different varieties. 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. Explore 108 national, regional and local dishes and products of Campania. And voila! It resembled our mouse-mash , but with eggplants instead of peppers. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). Even the lemon leaves can be used to impart a citrusy note to smoked mozzarella cheese or meats. The foods and traditional dishes of Naples and Campania are at their heart simple and healthy, and as rich and spicy as the culture they represent. But have you heard of the white figs grown in Cilento and southern Campania? Fresh figs are everywhere in Campania, and are often served cut in half and drizzled with olive oil or balsamic vinegar. 1. To fully enjoy add just a dash of salt and maybe a squeeze of lemon. Locals dry them in the sun, and sometimes fill them with nuts, almonds, grapes, citrus peels and add cinnamon, fennel and other aromatic spices. The Neapolitan version is traditionally made with tomatoes, garlic, spices, capers, black olives, crushed red pepper, and anchovies. Ragù del Portinaio. The traditional dish can also be flavored with garlic and rosemary. Campania Food & Drink in Campania ... At the other end of the spectrum, the elaborated sartù (a typical Neapolitan baked dish made with seasoned rice, baby meatballs, sausages, chicken liver, mozzarella, and mushrooms) matches the difficulty of its preparation with the satisfaction of eating it. Tempting treats like the ubiquitous sfogliatelle pastry, and perhaps the most famous Napoli dessert of them all, Baba Napoli, are beloved by dessert (and rum) lovers around the world. The Vesuvio Piennolo has been designated as a DOP product since 2009. 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. Look for the DOP designation, Denominazione d' Origine Protetta (Protected Designation of Origin) which guarantees that the tomatoes are indeed San Marzano tomatoes. Since Campania is mainly coastal, some of its best cuisine is based on seafood. This is what to eat and drink on your next trip to this Italian paradise. Citrus plays a major role in the areas economy and its cuisine, and no regional fruit is more renowned than the lemon. Pizza in Napoli will take you to a new pizza dimension, in the best possible way. After stuffing they are breaded or battered and fried in olive oil. It’s shaped into a ball and then hung to age. With  a high level of nutrients, artichokes are essential to the Mediterranean diet. In addition to pasta, there are other first courses that stand out, such as the traditional soups. The pizzas of Naples are famous and it is said that Naples is the birthplace of this … Panuozzo are a delicious mash up between a sandwich and a pizza. Ragù alla Napoletana - this beloved Sunday sauce is what most Italian-Americans think of when they think of traditional pasta. Cuoppo is a popular Napoli street food and generally includes crispy fried sardines and squid (calamari). Mozzarella di Bufala Campana DOP - Buffalo mozzarella is without doubt the most famous of Campania’s cheese specialties. Octopus is cleaned and boiled then sauteed in olive oil with tomatoes and hot peppers. Pasta alla Genovese, a famous food in Naples. The street food in Naples is some of the best in southern Italy! Travel along Campania's coastline and you'll find some of the best fish and seafood in Italy. Direct from Naples Bay, the local clams are sweet and succulent, and a little garlic, olive oil, parsley and lemon is all you need to make the dish sing. As an Amazon Associate, we earn from qualifying purchases. Some cooks bread and fry the eggplant while others, us included, first salt the slices to remove excess water then fry them before assembling the layered dish. Another staple in Campania and part of a healthy Mediterranean diet are nuts. In spring and summer, a popular side dish is asparagi alla pietrelcina, made with asparagus, prosciutto cotto and parmesan cheese. Eggplant is most abundant in the summer and into September. Campania produces a cornucopia of fruits such as peaches, apricots, grapes, strawberries, pears, apples, and olives (yes, they’re a fruit). It’s delicious. 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.. Spaghetti alla Puttanesca -  Translated loosely it means ‘spaghetti in the style of a prostitute’. TheFork, a Trip advisor company. The customs of Campania reign in the kitchen producing traditional dishes like Spaghetti alla puttanesca, ziti with a meat sauce, fish soup, and squid with potatoes, in addition to the famous buffalo mozzarella. Seafood is often fried, enjoyed with pasta, added to soups and stews, and included in an antipasto. Out of all the pasta shapes, spaghetti is among the most beloved in Campania and it is used in many traditional dishes. Pizza Neapolitan! 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. Octopus is a favourite in Campania, with boatloads of the cephalopods caught off its coast every day. He was never recognised for his invention but the pizza is now popular world wide and is known as the 'ultimate street food'. Pastiera is the most typical Easter Neapolitan cake of all; famous all around the world and ever-present on every table in Campania. They are usually stuffed with either cheeses, sausage, or a combination of what the cook may have on hand. The local bakeries are filled with a huge variety of treats whose origins often have a legend or story behind them. 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. 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. What makes it so popular? 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. In fact, the name of the dish literally means ‘peppered’. If you're planning a trip to Naples, you're likely heading there for the pizza – the city itself is actually a UNESCO World Heritage site, protected as the birthplace of what is considered one of the world's most culturally important foods. 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. Vesuvius which towers over Naples. 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. Here are the traditional dishes, with advice on the best places to eat them in Naples. PIZZA! Campania is one of our favorite regions of Italy, rich in tradition and authentic culture. A popular cake to create during Easter all over Italy, pastiera evokes all the typical aromas of Campania with candied peel and orange flower water. 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. Polipetti affogati – Neapolitan octopus and tomato... Polipetti affogati – Neapolitan octopus and tomato stew. Indeed, Campania is the capital of emblematic Italian food such as spaghetti, maccheroni, and, of course, pizza, glorious pizza!But to reduce it to these internationally famous dishes would be tragic, so let’s dig our forks in a little deeper. So what local food is the region known for? Neapolitan pizza, or pizza Napolitano is serious business and thankfully so. 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. Here’s what to eat in Naples, Sorrento, Capri, the Amalfi Coast, and all of Campania. When young it has a mild flavor, but the longer it is aged the deeper and sharper the flavor. Far more than it's written on this blog. Tomato lovers, rejoice! The flavor is mild. The polpo is tender prepared in this manner. With the addition of pancetta, tomatoes and garlic, this is a hearty dish that satisfies the senses. Parmigiana di Melanzane (Eggplant Parmigiana) - Recipes abound for this dish. You may have visited Naples for the pizza, but why not stay for the coffee? Sfogliatelle . The ricotta is used in stuffed pasta and in a variety of dishes. There's no reason why you can't eat it year-round though – it makes a great breakfast or snack with afternoon tea. … One-upping the traditional lasagne most of us are familiar with, the Neapolitan version contains rich ricotta, a silky ragù, tiny little meatballs and hard-boiled eggs. Pizzeria da Michele in Naples, and Basilico in Sorrento! Crostini are similar to bruschetta--both are finger foods based on crisp bread--but crostini are baked rather than grilled, and they emerge crustier than bruschetta. Friarelli is a popular green found in Campania that’s similar to broccoli rabe, and delicious sauteed with olive oil and garlic (aglio oil). Still, there’s something new to love every time. THESE EMBER ROASTED ARTICHOKES are one of the great pleasures of the spring season in the Campania region. Cuore di Bue - The Ox Heart tomato is huge in size and considered a delicacy among tomato lovers. Traditionally attributed to Neapolitan origins, this dish is also found around Campania and Lazio regions. But the bulk of Sorrento Lemons are used to make the delicious liquor unique to the area, Limoncello. Long before we ever started traveling to Italy, let alone dream of writing about it, we were eating the local food of Naples and Campania, like many 1st and 2nd generation Italian-Americans. Traditional dishes, meat dishes, pasta, breads and many other local traditional foods of Campania Where’s the BEST PIZZA in NAPLES and SORRENTO? It’s one of the most popular foods al passegio (foods to go) in Italy, and one of the best Naples street foods you can have in Napoli. Get a load of these famous varieties of Campania tomatoes: San Marzano Tomatoes DOP - Grown in the Sarno Valley in the rich soil of Mt. Of course, Carnival in Campania wouldn’t be complete without good food … and lots of it! No matter the meat or seafood, all ingredients are seasonal and fresh. If you’ve got a sweet tooth and want to visit Italy, don’t miss Naples and the Amalfi Coast for some of the most delectable sweet treats in all of Italy! The dish tends to be spicy from crushed red pepper and is enjoyed with crusty bread for dipping in the broth. You’ll also find it on menus as Polpo Affogato or poached octopus. The sides are usually made of seasonal vegetables and vary widely between summer and winter. 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. Best Cities for Emilia-Romagna Cuisine. Our favorite way to eat it is plain with a drizzle of honey. Roman history has had a profound effect on the food eaten across the region too. The vines with tomatoes are harvested and hung vertically to be eaten at a later time or just dried in the sun. Panuozzo - We had this amazing Napoli street food in Amalfi one afternoon and fell in love with it. His margherita – though not entirely traditional – is iconic, bringing together all the recognisable flavours of a classic margherita in a new form. Food and History. Find out more below about the ingredients, flavours and dishes that make up the cuisine of the region. This is just a brief mention of some of the more well-known traditional dishes of the region. Raw, roasted, sauteed in olive oil and added to the dish d’jour, or minced and added raw to pizzas, soups, salads, and sauces, garlic is a basic, albeit necessary, element to the zesty foods of Campania. 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. 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. Not only did it give us pizza, mozzarella and colatura, it also gave us cannelloni! Nuts are used in baking and in many dishes as well as sweet liqueurs, Nocino made from walnuts is considered an excellent digestivo after a meal. They are sweet and meaty with a thick skin and have fewer seeds than other varieties. 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. 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! Dining hours tend to be later in Campania than in the United States and the U.K: Lunch is between 1:30 and 4pm and dinner between 8:30 and 11pm. In no way is this list comprehensive of the foods of Naples and Campania! The fresher your seafood, the better your fritto misto will taste, but there are a few other tricks to getting a really crispy finish. ingredients. What to eat in Campania? As you get inland, there is ample grazing land available for livestock, making meat dishes more common. by Editorial staff. A main course made from lamb braised with garlic, rosemary, … It is said that the most delicious apricots sprout along the ridges of Vesuvius and the fields of Celé . Check out his recipe here, or go for something more traditional. In Italy, adding cheese to seafood is like drinking cappuccino after 10am! This is Campania, a region of southern Italy where staples are handmade pastas, fresh mozzarella, locally-grown tomatoes and local seafood. As you get inland, there is ample grazing land available for livestock, making meat dishes more common. Seafood, unsurprisingly, makes up the majority of the coastal diet, alongside a bevy of fresh fruit and vegetables – typical Mediterranean fare. Seafood is often fried, enjoyed with pasta, added to soups and stews, and included in an antipasto. A perfectly delicious combo of meat and vegetables, this hearty soup is quite popular not only in Italy, but also in North America. Piennolo del Vesuvio - The Vesuvio Piennolo is a small oval shaped tomato with a unique point at the bottom. Campania is Italy’s leader in the production of tomatoes and with good reason. All ingredients must come from the local Campania region, and baking takes place in a domed wood fired open oven at a temperature no less than 905°F (485°C). As they dry, their rich flavor becomes more intense. Today there are many dishes and recipes simple or complex that give a very specific identity to Neapolitan cuisine and that can be divided into first and second courses, side dishes, delicacies, desserts and drinks. 350gr white flour, 150gr sugar, 4 eggs, 100gr butter, 30gr yeast, milk, lemon, rum, salt Finally, the Baba, a very iconic and regional dish from Campania cuisine: a soft and buttery paste soaked in rum, which is as synonymous with Campania as the view of Naples is with Vesuvius. Finally, the Baba, a very iconic and regional dish from Campania cuisine: a Bocconcini - The name means ‘little bites’ and that’s just what bocconcini is. A true peasant dish, it’s one of Campania’s most comforting dishes. Discover the best regional recipes and enjoy the traditional cuisine in Campania: authentic recipes, homemade dishes and easy how-to step by step! 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. Come and dream Southern Italian food dreams with us: 16 Must Try Southern Italian Foods 1. It’s hard to talk about the dishes in Campania without first looking at the local Napoli food staples and ingredients that make Neapolitan cuisine unique among Italian food. Panuozzo di Gragnano: An Extra Special Sandwich from Campania. With so many famous raw ingredients, is it any wonder that traditional Neapolitan cuisine is some of Italy’s most beloved? Walking the markets in Sorrento you’ll find all things lemon — preserves, marmalade, jam and jelly, lemon honey, soaps, scents, ceramics, decorative towels, an array of bottles from local limoncello producers, gelato, and granita, refreshing shaved ice drizzled with a generous amount of lemonade. Provolone del Monaco - This  semi-hard cheese made from unpasteurized cow’s milk is a staple in the local cuisine. 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 … Slices of eggplant are deep fried and then layered with onions, tomatoes, basil and mozzarella before being topped with more cheese and baked. Pomodori Pachino - The Sicilian cherry tomato is a favorite in salads and excellent when added to garlic, olive, oil, and basil over pasta. What. That same Caprese Salad in placed in a ciabatta roll and it’s absolutely heavenly. They’re particularly great with seafood. If you would like to comment and let me know of anything that you feel should be mentioned, please let me know and I will be more than happy to edit this post upon my return from Italy. It's a labour of love to produce, requiring hours of slow-cooking to achieve, but it's one of Naples' most beloved dishes and perfect for a family get-together. Today, Naples and nearby Sorrento and the Amalfi Coast are world-class travel destinations and two of Italy’s best cities for food. 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. Both have earned protected status from the EU thanks to their unique characteristics, and they're one of the most iconic images of Campania's coastline. Street Food: Naples. 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. Unlike Venice, where, if you remember, eating bean paste, here the pork is replaced with mussels. Campania and Sicily are still arguing for this delicious dish . Stone fruits, melons, citrus, figs and grapes grown here are lush and picked at the peak of ripeness. Fresh seafood appears on menus and in homes all through Campania especially in Naples, Sorrento, and the Amalfi Coast. But in this region it’s lemons and figs that really steal the show. More meat tends to be eaten further inland. This versatile squash is used in stews, with pastas, and in sauces, and the zucchini’s squash blossoms are a favorite local delicacy and absolutely yummy. Gnocchi is a type of pasta containing more potatoes than flour. Campania has a fascinating culture of pastries and desserts certain to capture the heart and taste buds of any visitor with a sweet tooth. Here in Campania, he is called Fajoli . In late autumn and winter, the artichoke of Paestum is the protagonist of many side dishes, such as carciofi gratinati con caciotta or carcioforipieno. While Campania is a major exporter of wine, olive oil, pasta, and tomatoes, some of the most spectacular food of the region can only be experienced when you’re there. The foods and traditional dishes of Naples and Campania are at their heart simple and healthy, and as rich and spicy as the culture they represent. In some areas the greens are cooked and eaten but it’s the cloves of the bulb that steal the spotlight in Campania cooking. Either way this is an easy to make delicious and filling dish.Coniglio all’Ischitana - Take a day trip out to the island of Ischia, Capri’s neighbor and order this Ischian style rabbit for dinner. The region known for with its addition depending only on the desired typical dishes in campania. 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