Campania is a region in the south-west of Italy known for its ancient ruins and spectacular coastline. Naples, the regional capital, is a very lively city surrounded by an extraordinary natural environment, with Vesuvius in the background and the deep blue waters of the Gulf of Naples. To the south, on the Amalfi Coast, there are pastel colored towns such as Positano, Amalfi and Ravello, set among the rocks and the sea.
Campania is a region rich in historical heritage. There you can find Sannite, Roman, Greek, Norman remains as well as many other cultures. The region was in fact very populated since ancient times due to favorable climatic-environmental conditions, as well as to its importance in commercial traffic.
Campania can boast one of the oldest culinary traditions, as well as the richest, of the entire world gastronomic scene. Gastronomic delicacies that have become universal, born from a land renowned since ancient times for its peculiar climatic characteristics which were added, over the millennia, to the fertilizing work of the numerous volcanoes present in the area. In addition, being a privileged crossroads of peoples and cultures of the Mediterranean has made this part of the peninsula a territory in many ways unique in the world from an agri-food point of view.
However, the Campania cuisine has a wide variety of typical products, among which the best known are the buffalo dop mozzarella, the San Marzano tomatoes, the Campania buffalo ricotta, the lemon from the Amalfi coast, the Gragnano pasta , Sorrento walnuts, friarielli and Limoncello. Also famous are the typical dishes based on fish and crustaceans, such as marinated eel, mussels impepata or spaghetti with seafood. Among the meat dishes, the paccheri with ragù, the maritata soup or among the vegetable-based dishes the aubergine parmigiana, the caprese, the Sorrentine gnocchi. The cuisine of Campania, together with the Tuscany region, holds the record in Italy.
Campania stands out for its ancient winemaking tradition, so much so that Campania wine was already famous in ancient Rome: particularly famous was the Falerno, now relaunched in a modern version (vinified in white with Falanghina base and in red with Aglianico base or Primitivo) from some local producers of the Caserta area, on the hills of Mondragone and Sessa Aurunca.