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'
Via Benedetto Croce 2
Salerno (SA)
+39 089 763 3687
OSTERIA
ARBUSTICO
Via Francesco Gregorio 40 Capaccio
Paestum (SA)
+39 0828 851525