Campania

The food and wine of Campania is famous throughout the world.
Everybody must be familiar with such delicacies of the Neapolitan cuisine as the pizza, spaghetti with fresh tomato sauce, buffalo mozzarella, and the famous San Marzano tomato, grown in the provinces of Salerno, Avellino and Naples.
However, equally typical are the classic Neapolitan desserts, such as the "babà" (cream cake), the "sfogliatelle" (puffs), the famous "pastiera napoletana" (pastries); as well as the "limoncello" liqueur.

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FOOD AND WINE ROUTES ... THROUGH LE MARCHE

A holiday in Campania is not just an opportunity to explore the beautiful coastline and the colourful towns and cities such as Amalfi, Sorrento, Caserta, and Naples. It is also a chance to get to know the flavours of an authentic cuisine, firmly rooted in the past but still passed on from one generation to the next.
Our virtual itinerary begins at Gragnano, famous for its bronze wire-drawn pasta, which is enjoyed and exported all over the world.
If you are on holiday in Sorrento and Amalfi, you are sure to taste the excellent "limoncello", made from the best and tastiest local lemons.
If you visit Vico Equense, you should not miss the chance of trying the "provolone del monaco" (monk's cheese), the "caprignetti" – goat's cheese balls covered in aromatic herbs – and the typical Neapolitan salami, made from pork and beef and flavoured with garlic, wine and orange peel.
Cetara is famous for its salted anchovies and for an excellent pecorino cheese which is not too sharp.
Avella produces the very best Campania hazelnuts, like those from Giffoni Valle Piana.
At Caserta, apart from the wonderful Palace, you will also be delighted by the famous Campania buffalo mozzarella. Benevento has a considerable reputation for its traditional food and wine. Particularly worthy of note are such fine wines as the red or rosé Aglianico del Taburno, and the white wines Taburno Bianco and la Coda di Volpe. Typical local products include the delicious "capocollo" (salted, smoked pork) and the "torrone" nougat.
Finally, Naples, with its historic squares and monuments, will delight both your heart and your taste-buds with its "sfogliatelle" puffs and typical Neapolitan pastries. In fact, the old saying can be justifiably applied to this city: "See Naples and die".

The tastiest recipes

Egg pasta with sausage sauce

Ingredients for 4 people:
- 1 onion
- chopped basil
- 6 fresh sausages
- 1 spoonful of pork fat
- 1,5 kg of tomato pulp
- egg pasta
- salt to tast

Preparation:
Prepare the egg pasta. Roll it out thinly and cut it into irregular shapes. Prepare the sauce by melting the pork fat in a pan. Put in the chopped onion and allow it to wilt for a few minutes. Add the crumbled sausage meat and let it brown, turning it from time to time. Add the tomato pulp and let the mixture cook for one hour. Cook the pasta, drain it, and dress it with the sauce.

Octopus Lucian style

Ingredients:
- 600 g of octopus
- 400 g of fresh tomatoes
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- 1 tablespoon of red wine vinegar
- 2 tablespoons of olive oil
- salt and pepper

Preparation:
Clean the octopus and put it in a pan with 1.5 dl of water, the oil, the chopped tomato and the garlic. Cover the pan, and allow the mixture to cook for half an hour. When the cooking is complete, add salt and pepper to taste, the parsley and the vinegar.

Rich puff pastries

Ingredients:
- 250g of puff pastry
- 100g of ricotta cheese
- 30g of chopped candied fuit
- 10g of melted butter
- 40g of sugar
- 20g of icing sugar
- 2 tablespoons of milk
- 1 teaspoon of cinnamon
- a pink vanillin

Preparation:
Sieve the ricotta and combine it with the candied fruit, vanillin, sugar and cinnamon. Roll out the puff pastry and cut it into lozenges 10 cm long. Spoon some of the ricotta mix into the centre of each shape; wet the edges with cold milk, fold over the pastry, and press down the edges to seal. Put the puffs on a baking tray, puncture them lightly, and brush them with a little of the melted butter. Cook them in the oven at 180° for 30 minutes. Serve the puffs with a sprinkling of icing sugar.