There’s absolutely no questioning the beauty of Campania – thousands and thousands of us head there every year to snap the pastel-hued villages of the Amalfi Coast, immerse ourselves in the hectic buzz of Naples, soak in the azure waters of the Tyrrhenian Sea and gaze longingly through the windows of designer shops on the idyllic island of Capri. Most of us go for the views and stumble upon delicious things to eat when we get there, but if you’re travelling with food in mind, Campania is a veritable playground of flavour.
Campania sits on the western edge of the Italian durum wheat belt, alongside Puglia, Molise and Abruzzo. Though wheat is grown all over the country, this specific latitude provides ideal conditions for some very specific and delicious ancient wheat varieties. As a result, the Campanese are experts when it comes to pasta and bread. Head to the provincial capital of Naples of course, and you’ll find yourself in the birthplace of pizza – a quintessential Italian dish that lays a solid claim to being the most popular food in the world.
Food in Campania isn’t just about pizza though. Naples has a thriving food scene of its own (and a brilliant coffee culture too), but head out into the the countryside around the city and you’ll find meals revolve around fresh fruit and vegetables, seafood, local cheeses and salumi. The temperate conditions make this region a paradise for fruit and vegetable growers, with the coastal breeze providing a unique microclimate for famous Amalfi and Sorrento lemons. Fishermen bring in huge hauls every day, with everything from the tiny anchovy to the giant octopus in their nets. This is also the home of mozzarella di bufala – casefici (cheesemakers) milk their buffalo herds on the marshy plains and create smooth pearls of mozzarella – the freshest you’ll ever eat in your life. Get yourself prepared for the delights of Campania with our guide below and read more about this incredible region, before recreating some of its most iconic dishes at home.
The pretty coastal town of Cetara is famous for colatura – a fishy liquid that's produced from the by-product of curing anchovies. Tiny quantities of this delicious fish sauce are produced each year, which is used to flavour all sorts of seafood and pasta dishes.
Campanese food is all about making the most of fresh produce; bringing together a few distinct flavours to create something delicious. Get stuck into some of our favourite recipes with these classic Campanese dishes.
Mozzarella is popular all over the world, but for a true taste of this delicate cheese you'll have to head to Campania – where cheesemakers have been making mozzarella di bufala for a thousand years.
Unquestionably one of Europe's great food cities, Naples is the home of pizza – but the food scene in this historic city is just as famous for its coffee. Get the lowdown on both before you visit.
The people of Campania have a serious sweet tooth – after all, this is the birthplace of classic Italian pastries such as babà, sfogliatelle and struffoli. Take a look at ten of the best delicacies on offer in the bakeries of the region.
Aged thirty-one, Francesco Sposito became Italy’s youngest two-star chef, cooking his unique reinterpretation of Naples cuisine, with modernist international flair, at his family’s restaurant near Mount Vesuvius.
Cooking at her family’s restaurant near Naples, Rosanna Marziale is spearheading the new Southern Italian cuisine, creating dishes which celebrate the traditions and specialities of the region with modern technique and imagination. ‘The Queen of Mozzarella’, she specialises in repurposing this buffalo cheese into creative new dishes.
Despite working under some of Europe’s most celebrated chefs, Andrea Migliaccio’s greatest mentor was his grandmother. Now, Capri’s only two Michelin-starred chef takes the flavours of the island’s traditional dishes and presents them in an elegant, evolved and stylish fashion.
In Cetara, the village he grew up in, Pasquale Torrente creates simple dishes that champion the flavours of the Amalfi Coast – with anchovies and his beloved colatura sauce at their core.
Not all pizzas are made equal, but those that grace Franco Pepe’s pizza oven are the best in the world. His family have been baking in Campania for three generations, and his pizza restaurant is now internationally recognised.
Taking over from his father meant there was a lot of pressure on Ernesto Iaccarino's shoulders when he became a head chef. Fortunately, his natural talent in the kitchen meant he easily retained the family's two Michelin stars at the legendary Don Alfonso 1890 restaurant.
With a menu dictated by what fish has been caught that morning, Salvatore Elefante’s style of cooking is spontaneous, simple and based on the flavours of his childhood. Being based on the island of Capri means some of the best seafood in Europe is brought to shore right on his doorstep.
By choosing to use simple, humble ingredients and adding her own twist to classic dishes, Marianna Vitale has managed to turn her quiet suburban restaurant into a Mecca for inventive, modern cuisine. She is recognised as a pioneer of Naples’ evolving food culture, and her ambitious cooking has resulted in countless national awards.
