Ragù del Portinaio. Thanks to the position of the territory, Campania is also one of the world leaders in wine production. Campania cuisine is made from inexpensive, fresh ingredients like […] Made with lentils and broccoli rabe, this dense soup is best enjoyed with generous amounts of crunchy bread. news@thelocal.it @thelocalitaly. We also use third-party cookies that help us analyze and understand how you use this website. Sartù. The cuisine of this region has the undisputed merit of contributing to the birth of the Mediterranean diet thanks to the use of essential products such as tomatoes, olive oil, vegetables, and seafood. Choice of a variety of hand-applied finishes. The colors of the Italian flag are replicated in a Caprese Salad and this dish is served either as an appetizer, an entrée or as a side order. This dessert doesn’t have a definite recipe and each family has its own version, yet the key ingredients are semolina, ricotta, eggs, and orange zest. Though this sweet that has entered into the current lexicon [“ you are a baba ” is the most common local compliment], is actually of Polish origin. If you are visiting Naples and the surrounding area, one of the most delicious main dishes to taste is trippa alla napoletana, a dish made with beef tripe, local lemons, vegetables, and usually served with a slice of tasty local bread. Add a Comment. In the province of Salerno, specifically the Cilento area, a typical cured meat is called sopressata cilentana e del Vallo di Diano. Video presentation of 5 video turorials about how to cook typical dishes from Campania Region. Copyright © Trips 2 Italy, LLC 2003—2020. Perhaps Campania's most famous appetizer is the refreshing caprese, made with sliced tomatoes, sliced mozzarella di bufala, basil, and drizzled with extra virgin olive oil. Da Gelsomina, Anacapri Picture: signature ravioli dish - Check out Tripadvisor members' 10,608 candid photos and videos of Da Gelsomina Campania (/ k æ m ˈ p eɪ n i ə /, also UK: / k æ m ˈ p æ n i ə /, US: / k ɑː m ˈ p ɑː n i ə /, Italian: [kamˈpaːnja], Neapolitan: [kamˈbɑːnjə]) is an administrative region of Italy.Located on the south-western portion of the Italian Peninsula, with the Tyrrhenian Sea to the west, it includes the small Phlegraean Islands and Capri for administration as part of the region. The tart is filled with ricotta and orange flower water. Moving onto soups, there is one Neapolitan dish that mixes pasta and soup. A complex dish that requires a significant amount of time to prepare, this rich sauce comes together by slowly cooking beef muscle, pork ribs, onions, and tomato sauce over low heat for at least three hours. You can choose either from pizza a portafoglio, pizza that is folded to eat on the go, or a pizza fritta, made with fried pizza dough and filled with tomato sauce, mozzarella, and other ingredients. To conclude, we must mention the divine torta caprese, a flourless chocolate cake made with almonds, chocolate, eggs, butter, and sugar. The night of the re-launch, the restaurant is packed. Fried Sage Leaves (Salvia Fritta) are my son’s favorite new snack. One prosciutto of choice is prosciutto di Venticano, a typical product made in the province of Avellino. Houston, TX 77057 USA. The most famous is the calzone, which can be fried or baked. Although famous worldwide for its wine, Campania's offerings are formed by a small oenological elite; nonetheless, these wines are of an absolute excellence. Must try dishes, the ultimate food bucket list for your travel to Campania. If Naples has pizza, Sorrento and the Amalfi Coast are famous for their lemons. Mit Flexionstabellen der verschiedenen Fälle und Zeiten Aussprache und … Campania is mainly a territory of the sea, however the region does boast products that are typical to the inland territories, which make delicious appetizers. In all coastal areas, fried anchovies are another popular street food. Parmigiana. Design by cre8d. Acquapazza, Cetara Picture: the signature dish! Copyright 2020 Tina Ciccia. Photo: Filippo Monteforte/AFP. Among popular hot appetizers is mozzarella in carrozza, made with bread and mozzarella. In late autumn and winter, the artichoke of Paestum is the protagonist of many side dishes, such as carciofi gratinati con caciotta or carciofo ripieno. However, some of the best reasons to love Campania are its iconic foods and dishes, ... Sign up for our Fresh Fridays newsletter by clicking the Subscribe button at the bottom of this page! Another excellent local prosciutto is called prosciutto di Trevico, which is aged for at least 16 months. The main characteristic of this prosciutto is its tenderness that is preserved despite the long aging process, while the flavor is mild and somewhat sweet. Typical dishes of Campania: recipes envied from all over the world. To add flavor, the salami is enriched with pork fat, black pepper, and spices. These wines are characterized by flavorful bodies and astonishing aromas, pairing well with a wide variety of foods and cheeses from the region. Dried fruits and nuts, such as the hazelnuts of Giffoni, are also popular. 50 most popular, famous and iconic traditional Italian national and local dishes, original recipes, pairing tips, and the best authentic restaurants with Italian cuisine in Campania. The first time that I have been in Campania i thought: leave me here, leave me between Buffalo mozzarella and Neapolitan pizza, sfogliatelle and babas. Similar to the other Italian regions, Campania’s side dishes are inspired by local products and peasant traditions. The cheese is placed between two slices of bread, dipped in a mixture of egg and milk, and then fried until crispy and golden brown. We’re talking about pizza, a dish invented to welcome Queen Margherita of Savoy to Naples. This signature dish is identified to be meatballs. Among the most popular soups, we can mention the zuppa di lenticchie e friarielli. The dish’s origin is still being disputed, but the most probable hypothesis is that it is of Southern Italian origin, both Campania and Sicily. Tuscany and Campania declared Covid red zones as Italy records 40,000 new cases. Campania is renowned all over the world for its delicious pasta, of which there are many different varieties. This category only includes cookies that ensures basic functionalities and security features of the website. Thin slices of eggplant are fried and then layered with tomato sauce, mozzarella and basil, and when baked the flavors meld in an irresistible and comforting dish. Among the most famous is the supreme mozzarella di bufala. Thought about making french fries, but not a single potato in the house. This type of lemon is usually implemented in seafood dishes, though it can also be eaten raw or used to flavor desserts as well as make limoncello. This rustic dish encompasses the genuine nature of Campania’s cuisine. Other famous mains are polpi veraci affogati, made with small octopus, tomato sauce and parsley, maiale al latte (milk-braised pork), marinated anchovies, and various types of baccalà (salted cod) dishes. Caprese Salad. Around the world, Campania is famous for its delicious Mediterranean food. Your name * Comment * CAPTCHA. Then there is also the salame Napoli, which can be produced throughout the region using pork meat cut from the shoulder, neck, and loin. Another soft texture and buttery flavored cheese is fior di latte, which follows a similar technique as mozzarella di bufala, except it is made with cow milk. Campania is the land of sun, sea, and culture; an area that has distinguished itself since ancient times for its vast culinary heritage that is rich in unique delicacies. Italy Travel Guide | Facts and History of Italy | Best Trips to Italy, Italy Culture Travel Guide | Plan the Best Trip to Italy, History of Italy Guide | Rome, Pomepii and Pisa, Food and Wine of Italy | Culinary Guide of Italy, Guide of Things to Do while on vacation in Italy. Receive my latest seasonal recipes and posts, including local life and slow food stories, as well as Campania travel tips. Campania sits on the western edge of the Italian durum wheat belt, alongside Puglia, Molise and Abruzzo. For this dish, the dough is stuffed with sautéed escarole, black olives, capers, pine nuts, and anchovies. In fact, it’s very simple to prepare in theory – you just need pecorino romano cheese and black pepper. Who knew that lockdown was capable of providing such a pleasant surprise? The restaurant is revamped with appropriate equipment and staff instructions. 2. The Amalfi Coast and Sorrento are not widely known for their wines, yet they are famous for limoncello, an alcoholic beverage produced from the local species of lemons, which is a must-try! Out of all the areas in the region, Gragnano is among the most famous when it comes to food. In Campania, no food goes to waste and leftover spaghetti, together with eggs and cheese, is used to make a dish called frittata di spaghetti. They are a signature dish of Pasquetta (little Easter), the Italian holiday that is celebrated on the Monday following Easter Sunday, which…, Marinated fresh anchovies are always a special part of the traditional cold seafood antipasto spreads served in coastal restaurants throughout the Campania region. The three prominent DOCG wines of the region are Greco di Tufo, Taurasi and Fiano di Avellino. In addition to pasta, there are other first courses that stand out, such as the traditional soups. The Local. Here are the top 10 most famous Venetian Dishes. - Check out Tripadvisor members' 5,939 candid photos and videos of Acquapazza Outside of cured meats and cheeses, there are a variety of tasty appetizers enjoyed in Campania. The babà is one of the few desserts, or dishes, as a matter of fact, that wasn’t born on Italian territory. Here are some of the best traditional dishes of the Campania region. We can start with pizza alla marinara, which is made the same way as pizza margherita except the only toppings are tomato sauce, garlic, oregano, and olive oil. Acquapazza, Cetara Picture: the signature dish! Caciocavallo, which can be found throughout Southern Italy, is distinct in the Campania region due to a final smoking process that results in caciocavallo affumicato. Campania’s famous mozzarella cheese is an important ingredient in many traditional dishes, including the well-known Parmigiana Melanzane, or Eggplant Parmesan. Furthermore, the pasta is produced following traditional techniques, resulting in a pasta distinct in terms of texture, flavor, and shape. This is my absolute favorite dish, and also the very first one I ever cooked. 1.Cacio e Pepe. Just as the first dishes, Campania’s second courses can vary depending on whether you are tasting them in the coastal areas or further inland. Neapolitan Pizza. While Campania is the birthplace of pizza and renowned for its high-quality dried pasta, the region is also famous for a wide variety of typical cheeses, traditional salumi, and liqueurs. The sides are usually made with seasonal vegetables and vary widely between summer and winter. It's made with totani (red squid) and potatoes. Known for its thick consistency, pasta fagioli e cozze is made with short pasta shapes (sometimes featuring a mixture of different pasta shapes) plus beans, mussels, and tomatoes. As such, the appetizers feature healthy and high-quality ingredients. The sides are usually made of seasonal vegetables and vary widely between summer and winter. Then I thought about the gorgeous, big sage leaves we have in the garden—as they are exquisitely delicious fried. We'll assume you're ok with this, but you can opt-out if you wish. This website uses cookies to improve your experience while you navigate through the website. They are a signature dish of Pasquetta (little Easter), the Italian holiday that is celebrated on the Monday following Easter Sunday, which… Read More » Fried Eggplant with Tomato and Basil. Next, we have dishes that consist of stuffed pizza dough. Baked throughout the region, this delicious dessert has two versions and it is made either with multi-layered pastry or with shortcrust dough. Since its birth, many chefs have tried to reproduce the unique taste of the Neapolitan pizza without real success. One of the most famous types of lemons of Sorrento and the Amalfi Coast is called sfusato because of its elongated shape and distinct point. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. The dish is baked to achieve a golden-brown crust and served in slices. The first reci… Though wheat is grown all over the country, this specific latitude provides ideal conditions for some very specific and delicious ancient wheat varieties. In Naples and the surrounding area, a popular Sunday dish is calamari ripieni alla napoletana. Cuccia - Photo Credit: ©WikimediaCommons The customs of Campania reign in the kitchen producing traditional dishes like Spaghetti alla puttanesca, ziti with a meat sauce, fish soup, and squid with potatoes, in addition to the famous buffalo mozzarella.Chestnuts, bread, extra-virgin olive oil, and cured meat like prosciutto are common on the tables across Campania. Similar to the other regions of Italy, appetizers in Campania may consist of cured meats and local cheeses as well as hot appetizers. It is made by hand and is similar to large spaghetti, but with squared sides. Thanks to the almost constant sun and mild winters, the large lemons of Campania are characterized by a unique crisp flavor and are used as the main ingredient in many dishes and beverages. As it is easy to imagine, in the land of pizza this popular food is also a street food. If you want to taste a traditional seafood dish, the sauté di vongole is one of those mains that will conquer your taste buds forever. All the ingredients are readily available outside of Italy, but it is the quality of each which makes the dish that extra bit special. You also have the option to opt-out of these cookies. Home » Popular Italian Destinations » Italian Travel Guides By Region » Campania Travel Guide » Campania – Food & Wine. In the Sorrento area, a famous first dish is gnocchi alla sorrentina, potato gnocchi cooked in a typical ceramic bowl called pignatiello and served with tomato sauce, fior di latte, parmigiano, and basil. This elaborate dish consists of rice that is shaped like a timbale and filled with ragù napoletano, fior di latte, tiny meatballs, boiled eggs, peas, pancetta, and mushrooms. I didn’t remained, but I took away with me a big part of this land. Saddle of Pork with Milk and Giffoni Hazelnut. 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