CUISINE
Discover the many gastronomic excellences of Campania
The gastronomy of Campania has conquered the world thanks above all to pizza. Neapolitan people, who are very ingenious, invented pizza which is a poor but at the same time a nutritious dish. Pizza was originally white: it was made only with baked dough and mozzarella. Tomato was added as an ingredient only after it was imported from America.
In the Caserta area, however, we suggest you go in autumn: here, in particular in the Roccamonfina Regional Park, chestnuts are the most popular.
Cilento is rich in typical and prestigious productions: artichoke of Paestum, white fig and extra virgin olive oil. Even buffalo mozzarella especially in the area of Paestum, buffalo milk makes sweets and ice cream.
In the Sorrento Peninsula you’ll find production of Provolone del Monaco, made with the milk of the cows of Agerola, one of the main ingredients of a delicious Campania first course: Spaghetti alla Nerano.
if you are near the Amalfi Coast and love the scent and flavor of lemon, then you just have to choose between sorbet or lemon delight, or for a sip of Limoncello, the liqueur made from Sorrento or Amalfi lemons.
Some famous pastries: Pastiera, Easter cake made with ricotta and oranges, and babà. But among the desserts we cannot fail to mention the lemon delight, Amalfitana, the chocolate and pear cake typical of Positano as well as the sfogliatella (pastry or curly) in Naples.
