Top 12 Campanian Appetizers

Bruschetta alla caprese is a traditional type of bruschetta originating from the island of Capri, hence the name. This tasty appetizer consists of bread, cherry tomatoes, basil leaves, mozzarella cheese, olive oil, garlic, and salt. The bread is sliced, toasted, rubbed with garlic, and topped with pieces of mozzarella, cherry tomatoes, basil, and a drizzle of olive oil. A pinch of salt is added before serving in order to elevate the flavors, and the bruschetta is ready to be enjoyed. Expand

Nothing embodies the essence of summer in southern Italy like vibrant colors of the flavorful insalata Caprese, a true classic of Neapolitan cuisine. The perfect combination of ripe, sun-kissed tomatoes, creamy mozzarella and fresh basil - this simple salad is believed to have originated on the island of Capri, hence the name. Caprese was originally made with the Re Umberto or Fiascone tomatoes, traditionally grown along the beautiful Amalfi coast, and treccia di Sorrento, a type of braided mozzarella cheese. Also, contrary to popular practice, the authentic Caprese salad recipe doesn't call for balsamic or any other type of vinegar. Instead, mozzarella and tomatoes are thickly sliced, arranged on a plate and garnished with basil leaves, sprinkled with some salt and white pepper, then finished with a generous drizzle of extra virgin olive oil.Expand

Impepata di cozze is a traditional dish originating from Naples. These Neapolitan-style mussels are usually made with a combination of mussels, garlic, hot peppers, parsley, olive oil, and lots of freshly ground black pepper. The garlic and chili peppers are sautéed in olive oil, and the mussels are then cooked in the same pan until they open up. Once done, the dish is sprinkled with parsley and black pepper, then served with lemon wedges and toasted bread slices that should be used to mop up the tasty juices. Impepata di cozze is often served as an appetizer for Sunday lunch in seaside restaurants of Campania. Interestingly, the original recipe only calls for mussels and black pepper, and everything else is just a welcome addition.Expand

Decorative casatiello is a traditional Easter bread. It is prepared with leavened dough, made with lard or olive oil, which is then filled with meat and cheese, rolled, and baked in a large ring mold. The stuffing is made with pork salumi, Italian-style cured meat, and diced semi-hard cheese. Although the choice of meat is variable, Neapolitan salami, ham, prosciutto, and pancetta are the most common varieties. Before baking, casatiello is decorated with hard-boiled eggs which are put on top of the bread, then adorned with cross-shaped strips of dough. This rustic bread is usually prepared for Easter and has a strong symbolic and religious importance for the Italians. The use of leavened bread symbolizes new life, the shape of the bread is a symbol of the crown of thorns, while the eggs illustrate the act of rebirth. The tradition of preparing casatiello comes from Naples, but today, this authentic Italian creation is usually sold during Easter in bakeries across Italy. It is usually served warm or at room temperature, most commonly as an appetizer during Easter dinner.Expand

Uova alla monachina is a traditional dish originating from Campania. The dish consists of stuffed and fried boiled eggs. Once boiled, the eggs are shelled and the whites are separated from the yolks. The yolks are mixed with bechamel sauce, salt, pepper, nutmeg, and grated Parmigiano-Reggiano cheese. The mixture is placed into egg white halves, and it's topped with the other egg white halves. The eggs are then sprinkled with flour, dipped in beaten eggs, rolled in breadcrumbs, and fried in olive oil until golden and crisp. Once prepared, these stuffed fried eggs are drained on paper towels and served while still hot. Uova alla monachina is traditionally served as an appetizer, and it's especially popular during the Easter festivities.Expand

Babà rustico is a Neapolitan savory bread consisting of flour, milk, yeast, eggs, and oil. Once prepared, the dough is filled with salami, prosciutto cotto, grated parmesan or grana padano, and cubes of provolone, scamorza, or fontina cheese. The concoction is left to rise until it doubles in height, and it is then baked until golden brown. Babà rustico is often seen at parties, and it is traditionally prepared for similar events and various festivities.Expand

Danubio napoletano is a traditional stuffed bread originating from Naples. This pull-apart brioche is usually made up of small buns that are filled with provola cheese and prosciutto cotto. However, there are also sweet versions of Danubio, often filled with pastry cream or fruit jam. The traditional version is made with a combination of milk, flour, sugar, yeast, eggs, salt, butter, provola cheese, and prosciutto cotto. Once assembled, the Danubio is baked in an oven until golden brown on top. It's then served as an appetizer or a snack in the afternoon.Expand

Mozzarella milanese is a traditional dish that, despite its name, originates from Naples. The milanese part in the name of the dish refers to breadcrumbs. In order to prepare the dish, mozzarella is cut into slices, dusted with flour, dipped in beaten eggs, then rolled in breadcrumbs. It’s fried in hot oil, then drained and served immediately. If desired, the breadcrumbs can be enriched with a bit of parsley and pepper. When served in Naples, the dish is sometimes accompanied by a bit of salt and pepper and a squeeze of lemon juice, but marinara dipping sauce is absolutely forbidden.Expand

Peperoncini verdi fritti is a traditional dish originating from Campania, and it's very popular in Naples. The dish is usually made with green peppers called friggitello, tomatoes, basil, garlic, olive oil, and salt. The peppers are washed, dried, and sautéed in olive oil with garlic, basil, and tomatoes. Once done, the dish is seasoned with salt to taste, and it's then served, either hot or cold. Peperoncini verdi are often served as a filling for sandwiches and focaccia, and they can also be incorporated into a bruschetta. If desired, peperoncini fritti can be enriched with aromatic herbs.Expand

Impepata di cozze con pomodoro is a traditional dish that combines mussels (cozze) with tomatoes (pomodoro) in a flavorful and aromatic preparation. Originating from the southern regions of Italy, particularly Naples, this dish is a variation of the classic "impepata di cozze", which typically features mussels cooked in a simple broth of garlic, olive oil, white wine, and plenty of black pepper (pepe). The version with tomatoes introduces an additional layer of richness and acidity from the tomatoes, giving the dish a heartier and more robust flavor. The broth created from the mussels, tomatoes, and seasonings becomes a delicious sauce that is often enjoyed with crusty bread to soak up the flavorful liquid.Expand