Campania

CAMPANIA

TERRITORY

 AND HISTORY

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.

 

CUISINE

AND TRADITIONS

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.

 

TYPICAL DISHES

Pizza

Pizza is a savory gastronomic product that consists of a dough made from flour, water and yeast that is leveled and typically seasoned with tomato, mozzarella and other ingredients and cooked in a wood-fired oven. Originally from the Neapolitan cuisine, it is today, together with pasta, the best known Italian food abroad.

In 2017 UNESCO declared the art of the Neapolitan pizzaiuolo as an intangible heritage of humanity.

Buffalo Mozzarella

Produced above all in the provinces of Caserta and Salerno, but also in other parts of Campania as well as in southern Lazio, in upper Puglia and in the municipality of Venafro in Molise,

The term mozzarella derives from the name of the cutting operation performed to separate the dough into individual pieces. It is often called the queen of Mediterranean cuisine, but also white gold or table pearl.

Caprese

Caprese is a tomato, mozzarella and basil based salad that is preferably consumed as a first course and can sometimes be served as a main course, usually in the summer season. Traditionally it is part of Neapolitan cuisine and the name of this fresh dish comes from the island of Capri.

Spaghetti alla Puttanesca

Spaghetti alla puttanesca is a typical first course of Neapolitan cuisine, also called simply aulive and chiapparielle (olives and capers). They are prepared with a tomato-based sauce, olive oil, garlic, black Gaeta olives, capers and oregano. Of the same dish there is also a variant from Lazio that sees the addition of salted anchovies.

Carnival Lasagna 

Baked first course, rich and succulent, typical of the Neapolitan tradition, which is prepared for Carnival and on holidays! It is a hot pan made with layers of fresh egg pasta, stuffed with Neapolitan ragout of pork, soft fried meatballs, ricotta and provola cheese. It seems to date back to 1700, at the time of Frencesco II, the last king of the two Sicilies, affectionately called "King Lasagna", so much he loved this dish so much!

Babà

The babà, or babbà, is a leavened baked cake with brewer's yeast, typical of Neapolitan pastry. Its diameter can vary from 5–7 cm up to

35-40 cm. It is also divided into two and filled with chocolate or cream. Furthermore, there is also a version with bergamot essence.

Sfogliatelle

The sfogliatella is a typical sweet of the Campania pastry and comes in two main variants: it can be curly, if prepared with puff pastry, or shortbread, if prepared with shortcrust pastry. Especially widespread in the Campania region but also throughout Italy, where it is prepared over Christmas.

STARRY RESTAURANTS

TAVERNA

ESTIA

Via Guido De Ruggiero 108

Brusciano (NA)

+39  081 519 9633

QUATTRO

PASSI

Via Amerigo Vespucci 13N

Nerano (NA)

+39 081 808 1271

L'OLIVO

 Via Capodimonte 14

Anacapri (NA)

+39 081 978 0560

DON ALFONSO

1980

Sant'Agata sui Due Golfi, Corso Sant'Agata11 

Massa Lubrense (NA)

+39 081 878 0026

DANI' 

MAISON

Via Montetignuso 4

 Ischia (NA)

+39 081 993190

TORRE DEL

SARACINO

9 Via Torretta Marina d'Aequa 

Vico Equense (NA)

+39 081 802 8555

OASIS

SAPORI ANTICHI

Via Provinciale 8

Vallesaccarda (AV)

+39 0827 97021

LE

COLONNE

Viale Giulio Douhet 7

Caserta (CE)

+39 0823 467494

IL RICCIO

Via Gradola, 4

Anacapri (NA)

+39 081 837 1380

IL MOSAICO

Piazza Bagni di Gurgitello 4

Casamicciola Terme (NA)

+39 081 994722

RELAIS

BLU

Via Roncato 60

Massa Lubrense (NA)

+39 081 878 9552

VERITAS

Corso Vittorio Emanuele 141

 Napoli (NA)

+39 081 660585

IL BUCO

2ª Rampa Marina Piccola, 5

Piazza S.Antonino, Sorrento (NA)

+39 081 878 2354

ANTICA OSTERIA

NONNA ROSA

Via Privata, Via Bonea 4

Vico Equense (NA)

+39 081 879 9055

LA CARAVELLA

Via Matteo Camera 12

Amalfi (SA)

+39 089 871029

IL PAPAVERO

1 piano, Salita Ripa

Eboli (SA)

+39 0828 330689

LE TRABE

Via Capo di Fiume 4 

Capaccio (SA)

+39 0828 724165

ZASS

Via Laurito 2 

Positano (SA)

+39 089 875455

MARENNA'

Localita Cerza Grossa

Sorbo Serpico (AV)

+39 0825 986666

VAIRO DEL

VOLTURNO

Via IV Novembre 60

Vairano Patenora (CE)

+39 0823 643018

KRESIOS

Via San Giovanni 59

Telese (BN)

+39 0824 940723

INDACO

Piazza Santa Restituta 1

Lacco Ameno (NA)

+39 081 994322

IL

COMANDANTE

 Via Cristoforo Colombo 45

Napoli (NA)

+39 081 017 5001

SUD

Via S. Pietro e S. Paolo 8 

Quarto (NA)

+39 081 020 2708

TERRAZZA

BOSQUET

Piazza Torquato Tasso 34

 Sorrento (NA)

+39 081 877 7111

MAXI

Via Luigi Serio 8

Vico Equense (NA)

+39 081 801 5757

LOCANDA

SEVERINO

Largo Re Galantuomo 11

 Caggiano (SA)

+39 0975 393905

IL FARO DI

CAPO D'ORSO

Strada Statale Amalfitana 44 

Maiori (SA)

+39 089 877022

LA SERRA

Via G. Marconi

 Positano (SA)

+39 089 875733

ROSSELLINIS

Via S. Giovanni del Toro 28

Ravello (SA)

+ 39 089 818181

LOCANDA DEL BORGO

Strada Statale Telesina, 1

Telese Terme (BN)

+39 0824 941878

CARACOL

Via Faro 44 

Bacoli (NA)

+39 081 523 3052

PIAZZETTA

MILU'

Corso Alcide de Gasperi 23

Castellammare di Stabia (NA)

+39 081 871 5779

TAVERNA DEL

CAPITANO

 Piazza delle Sirene 10 

Nerano (NA)

+39  081 808 1028

PALAZZO 

PETRUCCI

 Via Posillipo 16 C

Napoli (NA)

+39 081 575 7538

DON GEPPI

Corso Marion Crawford 40 

Sorrento (NA)

+39 081 807 2050

PRESIDENT

 Piazzale Schettini 12

Pompei (NA)

+39 0966 878800

MAMMA'

Via madre Serafina 6

Capri (NA)

+39 081 837 7472

IL REFETTORIO

Via Roma 2

Conca dei Marini (SA)

+39 089 832 1199

CASA DEL 

NONNO 13

Corso Francesco Caracciolo 13

Sant'Eustachio (SA)

+39 089 894399

LA SPONDA

Via San Sebastiano 2

Positano (SA)

+39 089 875066

RE MAURI'