Naples food

When speaking of Naples and the region of Campania, it is impossible not to mention two fundamental aspects: the land and the sea. From the rich waters of the coast and from the extremely fertile plains, there are the lemons from Sorrento and Vesuvian apricots, artichokes from Paestum and lobsters from the Gulf of Salerno. This territory, where quality, nature and history live together, is a treasure to be discovered.
Spaghetti, pizza and buffalo mozzarella have made Neapolitan cuisine famous all over the world, but there are many surprises awaiting those who wish to go beyond the beaten track. The dishes of our popular traditions such as linguine ai frutti di mare or the legendary ragù, live alongside the aristocratic dishes of times past, such as sartù di riso and timbales of pasta created by the 'monzù', the French chefs who came to Naples in the 18th century.
The rest of Campania has all this and much more: the seafood from of our coast, the islands and small towns of the Cilento area that have made the Mediterranean diet famous, the peasant cuisine from the Benevento area and the inland Caserta area, and the strong flavours of lrpinia, with its mushrooms, truffles and meat.
Of course we mustn’t forget the production of extra virgin olive oil and wine, a strong tradition ever since the era of the Ancient Greeks and Romans: from Lacryma Christi to Solopaca, and the three DOCG (Denomination of Origin Controlled and Guaranteed) wines Taurasi, Fiano di Avellino and Greco di Tufo, the excellence of a wine-making tradition that is rich in autochthonous vines and has made great progress in recent years.
The perfumes are unmistakable, like that of baking bread, which still holds a particular importance, particularly in the culture of local communities, taking on different forms and consistencies in every town. The flavours and colours are of the primary products that have been associated with the sunshine of Campania for millennia.
All over the region “Le Strade del Vino” (The Roads of Wine) have been set out. These are itineraries of open wineries, vineyards, typical restaurants, trades and crafts workshops, to taste the typical products of the historical centres surrounded by the natural environment. The Roads are a ‘transversal’ way to enjoy the territory.

Naples, the sea in the kitchen

The close relationship between Naples and the sea, is made clear not only in classic songs and popular sayings, but also through its cuisine, which without neglecting the land dishes (timballi, parmigiana, braciole, ragù, casatiello ecc.), puts the sea in first place as far as choice, quality and creativity are concerned.
Our seafood cuisine has already experimented with original combinations for some time now. This is the case with scialatielli (freshly pasta) with prawns and zucchini, or paccheri with mussels and broccoli, which have taken their place alongside the more traditional dishes.
In Naples there is no such thing as a tourist dish because the impepata di cozze, the risotto alla pescatora, spaghetti alle vongole, octopus alla luciana, and sea-bass all’acqua pazza, are not dishes that can be improvised, but are skilfully prepared with respect for tradition and quality.
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