The region has an immense array of delightful produce including lemons, fruits of the forest, truffles, mushrooms, hazelnuts, figs, chestnuts and fantastic local cheeses and sausages. The best-known cheese has to be Mozzarella di Buffala.
However, Campania's trademark must be the pizza. It originates from here, but the region has much more to offer besides pizzas. Needless to say lovely fresh fish is a firm favourite. In the more central parts of Campania game and other meats are often served. Otherwise lamb and pork is much enjoyed as in the rest of
Italy.
If you are looking for exquisite gourmet cuisine do pay a visit to Don Alfonso and Torre del Saracino on the Sorrentine peninsula. They are among some of the best restaurants in
Italy.
Fish and seafood: The fact that a lot of fish and seafood is consumed in Campania should not come as a surprise. In the area around
Naples big fat saltwater eels called “Capitone" are very popular. They are prepared in different ways but smaller eels cooked with fresh bay leaves are also a delicacy.
Anchovies are also a favourite in Campania, salted, fresh or fried. “Gamberetto di nassa" is a particularly popular type of prawn. Some gourmands prefer it raw without the classic hint of lemon.
Mussels, squid and other fish and seafood typical to the Mediterranean are naturally often to be found on the menu.
Meat, game and poultry: Suckling pig, lamb, goat and the special type of rabbit from Ischia are amongst the favourites in Campania. Game, such as wild boar, is mostly eaten in the central and northern parts of the region.
Sausages and ham: Campania has plenty to offer in this area as well. The wonderful cured ham “Prosciutto di Pietraroja" comes from the mountains around Benevento. Campania's best-known sausage is the one bearing the name of the region's capital “Salame Napoli". Other good sausages deserving a mention here are “Salame di Agerola" from the southern part of Campania, “Salame di Mugnano" from the wine province of Avellino, “Soppressata di Gioi Cilento" from the wonderful Cilenta Nature Reserve and from the Salerno area “Soppressata di Ricigliano".
Cheese: Mozarella is Campania's most famous cheese and rightly so. The true mozzarella is made from buffalo milk, and is exquisite with a few drops of good olive oil, Campania's cherry tomato “Pomodorino al piennolo" and, of course, a few basil leaves.
Sweets: Cakes and ice cream are excellently produced in Campania. Ice cream made from the fantastic lemons growing on the
Amalfi coast is truly great. It has been scientifically proven that the lemons from the
Amalfi coast contain double the flavour of other types of lemons.
Wine and vineyards: In the last few years, a series of very exciting and efficient vineyards have appeared with fantastic wines made from local grape varieties. Among the best known is the Taurasi, a red wine made from the Aglianico grape. The best ones are quite sensational and offer a delightful complexity and elegance. Taurasi is often called the Barolo of the south because of certain similarities with this great wine, especially as far as acidity and tannins are concerned.
Among the white wines Greco di Tufo and Fiano di Avellino demand attention. The wine has a fine bouquet with many different impressions; it has a crisp and clean taste and is well suited to the excellent fish dishes on offer in Campania.
Below is a list of some of the best vineyards in Campania: Feudi di San Gregorio, Mastroberardino, Salvatore Molettieri, Antonio Caggiano, Terredora di Paolo, Cantina del taburno, Villa Matilde, Caputo, Luigi Maffini, Marisa Cuomo.
