Top 100 Campanian Foods

Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito’s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy’s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.Expand

Though there are many buffalo mozzarella cheeses made with a combination of buffalo and cow's milk, to be labeled as such, the genuine mozzarella di bufala campana must be made from 100% domestic water buffalo milk and produced either in Campania or the neighboring Lazio, Apulia and Molise regions. Buffalo milk is known to be higher in calcium and protein while lower in cholesterol, which makes this mozzarella cheese particularly prized and sought after. Buffalo mozzarella always comes packaged in brine; it has a mild yet slightly sour taste, and goes well with various Italian antipasti dishes, especially with classics like the Caprese salad.Expand

Sugo alla Genovese is a traditional sauce that, despite its name, originates from Naples, but it was likely brought over to the city from Genoa by Genovese immigrants during the Renaissance period. The sauce is prepared by sautéeing veal or beef in olive oil with large amounts of onions, carrots, and celery for a long time, usually from 2 to 10 hours. White wine or stock are often added to the sauce to enrich its flavors. Once done, sugo alla Genovese is served either as it is or the meat is served separately from the sauce. It's traditionally paired with pasta types such as ziti or rigatoni, and the dish is then garnished with tomatoes and topped with grated pecorino.Expand

This version of eggplant parmigiana is the most popular outside of Italy. Hailing from Campania, this variation on a dish is made with eggplants, olive oil, onions, basil, tomatoes, mozzarella or fior di latte cheese, and grated Parmigiano-Reggiano. The eggplants are peeled, sliced, and shortly fried, then arranged in a baking dish over the tomato sauce along with the cheese, basil leaves, and grated Parmigiano-Reggiano. The layers are repeated, and the final one should end with tomato sauce and grated cheese. The dish is baked until the surface becomes crisp, and it is then served, ideally at room temperature.Expand

One of Italy's all-time favorites, linguine allo scoglio, often also dubbed linguine ai frutti di mare is a typical southern Italian seafood dish or piatto di mare. Back in the 1980s in the wider Neapolitan area, as well as along the entire southern Italian coast, there was reportedly not a single restaurant that didn't offer some version of such a timeless classic on its menu. This pasta entrée is made with either linguine or spaghetti, and a combination of seafood and shellfish, preferably coming from fresh local catch of the day. Considering seafood seasonality, what Neapolitan and any other scoglio (lit. reef; rock) has to offer varies from month to month, so there is no precise recipe for this dish, and there are countless variations in existence, but the most traditional ones always include clams, mussels, shrimps, and sometimes even calamaretti or baby squids. Pasta allo scoglio is typically flavored with white wine and garlic, and it can be prepared either in rosso or in bianco, meaning in red or white - with or without tomatoes, respectively.Expand

Ricotta di Bufala Campana is a product obtained through the processing of the 'first whey' (sweet) obtained in the cheese-making process which uses milk from the Mediterranea Italiana buffalo breed. The production area is within the provinces of Benevento, Caserta, Naples and Salerno in Campania; the provinces of Frosinone, Latina and Rome in the Lazio region; the Province of Foggia in the Apulia region and Isernia in the Molise region. Since the arrival of buffalo in Southern Italy in the XVI century, the production of Ricotta di Bufala Campana and Mozzarella di Bufala Campana has been very closely linked. Ricotta di Bufala Campana is different from other ricotta cheeses due to its creamy consistency, softness, color and sweet milky aromas, characteristics which are given to the fact that buffalo whey is richer in fats and free from lipase, an enzyme that can influence the sensory properties of fat. The ricotta is porcelain white, rindless, with a grainy but not sandy consistency that is soft and creamy. The flavor is characteristic, fresh and slightly sweet, whilst the aroma is reminiscent of milk and cream. It can be eaten on its own or used as an ingredient in many recipes and stuffed dishes. The product is generally used to prepare local sweet and savory dishes from the Neapolitan cuisine. Amongst the most famous recipes, there is the Pastiera Napoletana, a typical Easter cake.Expand

Produced since the 1700s by the shepherds who lived on the Lattari Mountains, the largest milk production area around Naples and Vico Equense, Provolone del Monaco is a melon-shaped, semi-hard cheese made from raw cow’s milk. Since the shepherds of Lattari used to wear long, hooded cowls, it was believed that Provolone was produced by monks, hence its name. With at least 20% of milk for the cheese production coming from the endangered Agerolese dairy cattle breed, Provolone del Monaco is characterized by the exceptional quality of its spun paste. It has a sweet and buttery flavor, with a pleasantly piquant aftertaste that becomes stronger with aging. Provolone is used as one of the basic ingredients of Neapolitan cuisine, but it also makes for an excellent table cheese that's typically paired with aged red wines.Expand

Salame Napoli is an Italian salami produced throughout the Campania region in various sizes. It's made with pork shoulder, leg, neck, loin, and ham, black pepper, and spices. The combination is placed into a natural pig intestine casing, and it's then dried and aged according to the size of the salami, but the aging and drying period never takes less than 30 days. The salami has a firm and dense texture, while the flavors are piquant and full-bodied. It can be eaten on its own, paired with other cold cuts and cheese, or used on pizzas.Expand

Mozzarella in carrozza (lit. mozzarella in a carriage) is an Italian fried sandwich that's especially popular in Campania, although it's eaten in various parts of Italy. The sandwich is made with crustless, slightly stale bread, mozzarella cheese (ideally di bufala variety), flour, milk, and beaten eggs. Apart from this version, there's also a version with added anchovies. Once assembled, the sandwiches are dipped in flour and cold water (so that the cheese doesn't leak out), then in the beaten eggs, and they're finally fried until nicely browned and crisp on the exterior. This sandwich was invented by housewives in Southern Italy who wanted to make use of leftover mozzarella and stale bread. Nowadays, its popularity has crossed borders, so it's even popular in a few eateries in New York City.Expand

This simple yet delicious dish comes from Campania, more precisely from the beautiful coastal village of Sorrento, hence the name. Gnocchi alla Sorrentina, a Neapolitan classic in the local dialect known as strangulaprievete alla Sorrentina, are tender little potato pillows smothered in a rich, velvety, basil-flavored tomato and mozzarella sauce. They are topped with some more mozzarella or pecorino cheese, sometimes even parmesan, and then oven-baked until bubbly and oozing or until the melted cheese forms a lovely golden crust on the top. Gnocchi alla Sorrentina are traditionally baked in a small single-portion clay pot called pignatiello and served sizzling hot. When prepared using homemade gnocchi, mozzarella di bufala, and the amazingly aromatic homemade sauce made preferably with fresh tomatoes in season, the delicious Sorrento-style gnocchi make for a perfect summer dish.Expand

Pietro Macellaro Pasticceria Agricola Cilentana is located in the Cilento region of Italy, known for using organic and locally sourced ingredients in their chocolate productions. Pietro Macellaro, the founder, integrates traditional Italian chocolate-making techniques with innovative approaches to create unique chocolate products.

The business emphasizes a farm-to-table philosophy, ensuring high-quality, fresh ingredients.Expand

Pastificio dei Campi is a renowned pasta producer from Gragnano, Italy, with a rich tradition of crafting high-quality pasta. Founded in 2007 by Giuseppe and Giovanna Di Martino, the company is dedicated to preserving the ancient art of pasta-making, which has flourished in Gragnano for over 500 years.

Giuseppe Di Martino, a third-generation pasta maker, recognized the importance of full traceability of raw materials. He initiated a collaboration with farmers in Apulia, particularly from the Tavoliere and Sub-Apennine Daunia regions, to secure high-quality durum wheat grown without chemical fertilizers or glyphosate, using only ancient grain varieties.

Their commitment to quality and authenticity has earned them global recognition, and their pasta is considered one of the finest Italian pastas.Expand

Caseificio Il Casolare is a family-run dairy located in Alvignano, in the Campania region of southern Italy. It was founded in 1984 and is now managed by members of the La Vecchia family, who proudly continue the tradition of artisanal cheesemaking.

The dairy specializes in the production of Mozzarella di Bufala Campana DOP, a cheese protected by designation of origin. The milk they use comes from water buffalo raised on local farms just a few kilometers from the dairy.

The milk is processed within 16 hours of milking, ensuring freshness and high product quality. Their mozzarella is known for its elastic texture, delicate flavor, and milky aroma.

All of their products are handmade, without the use of industrial additives, preserving the authentic taste. Il Casolare has received numerous awards, and their mozzarella is featured in top restaurants throughout Italy.

The dairy’s facilities and shop are located in a natural setting and are open to visitors who wish to buy cheese directly from the producer.Expand

Marsicani is a renowned Italian olive mill located in the heart of the Cilento National Park near Morigerati, currently led by Nicolangelo Marsicani. The family tradition of olive oil production dates back to the early 1900s, and today combines modern technology with local olive varieties such as Frantoio, Pisciottana, Rotondella, and Leccino.

Nicolangelo is also the founder of a local “school” for olive growers and actively contributes to improving production quality throughout the region through education and collaboration with other producers. The flavors of their oils combine pleasant bitterness and fresh pungency, with herbal and spicy notes that pair perfectly with fresh vegetables, salads, and even strongly flavored dishes such as tomatoes or game. They are committed to innovation in pressing, storage, and education of local farmers, which makes Marsicani one of the most respected and sustainable producers in the region.Expand

Pastificio Gentile is a renowned Italian pasta producer from Gragnano, a city known as the "pasta capital" in the Campania region. Founded in 1876, Pastificio Gentile is one of the historic pasta makers that continues to use traditional methods in its production.

Their pasta is made from high-quality durum wheat and shaped using bronze dies, which give it a rough texture that helps sauces adhere better. A key feature of their process is the slow drying at low temperatures, known as the Metodo Cirillo, which preserves the pasta’s nutritional value and authentic flavor.

Their product range includes handmade varieties like Fusilli Fatti a Mano, as well as classic formats such as Spaghettone and Lumaconi.Expand

Strega Alberti Benevento is a historic family-owned distillery from Benevento, in the Italian region of Campania, founded in 1860 by Giuseppe Alberti. Since its establishment, it has remained in the hands of the same family, which, over five generations, has preserved the original recipe and traditional production methods.

The company is best known for its famous herbal liqueur, Strega, which is still produced in the same historic distillery located near the city’s railway station. Strega is distinguished by its golden-yellow color, derived from saffron, and its complex aromatic profile created through the infusion of around 70 different herbs and spices sourced from various parts of the world.

Notable ingredients include mint from Sannio, fennel, iris from Florence, Apennine pine, and Ceylon cinnamon. With an alcohol content of 40%, the liqueur offers a balance between herbal freshness, gentle sweetness, and subtle menthol and spicy notes, making it an ideal digestif as well as a versatile ingredient in cocktails and gastronomy.

Today, Strega Alberti Benevento remains a symbol of quality, tradition, and Italian identity, with its Strega exported and appreciated worldwide.Expand

Tenuta Vannulo is a prestigious organic buffalo farm and artisanal dairy located in Capaccio Paestum, in the Italian region of Campania. It is renowned for its top-quality Mozzarella di Bufala Campana DOP, which is made entirely by hand using only fresh buffalo milk from the farm. In addition to cheese, Tenuta Vannulo produces a variety of other dairy delicacies made from buffalo milk - including yogurt, butter, and gelato - and also houses a traditional leather workshop on the estate. Beyond dairy, Tenuta Vannulo is also known for its production of buffalo milk chocolate, which serves as the base for their exclusive pralines and chocolate bars.

These chocolates combine creamy richness with authentic Italian flavors, adding a gourmet touch to their range of luxury delicacies. Tenuta Vannulo is open to visitors and offers guided tours of the farm and dairy, as well as tastings in their on-site café. Through a unique combination of tradition, innovation, and deep respect for nature, this farm stands out as a model of sustainable quality and genuine luxury rooted in simplicity and authenticity.Expand

La Tenuta Bianca is an Italian family-owned producer of buffalo milk cheeses and dairy products based in Altavilla Silentina, Campania. The origins of the family farm date back to 1850, when the Di Masi family began livestock farming in the fertile Piana del Sele. Today, the company operates a fully integrated production system, managing every stage from cultivating its own animal feed and raising Mediterranean water buffalo to processing fresh milk into artisanal dairy products. Its range includes buffalo mozzarella, ricotta, caciocavallo, scamorza, yogurt, aged cheeses, buffalo meat specialties, and extra virgin olive oil. In 2017, La Tenuta Bianca opened its artisanal dairy and tasting facility, further expanding its farm-to-table concept. The company is recognized for its strong focus on animal welfare, sustainable farming, and traditional cheesemaking techniques combined with modern quality standards. Several of its cheeses have received recognition at the Italian Cheese Awards, highlighting the quality of its handcrafted buffalo dairy products.Expand

Madonna dell’Olivo is an olive oil producer based in Salerno, Italy. They are known for their high-quality, extra virgin olive oil, produced using traditional methods.

The olives are often handpicked to ensure the best quality. Their production process emphasizes the freshness and purity of the oil.Expand

Caseificio Barlotti is a family-run dairy with a rich tradition dating back to the early 1900s, located in Paestum, in the Campania region of Italy. The Barlotti family has been raising buffalo and producing dairy products for five generations.

This artisanal cheese producer uses milk from their own herd of Italian Mediterranean buffalo, ensuring control over the entire production process from feeding the buffalo to cheese making. Caseificio Barlotti is best known for its Mozzarella di Bufala Campana DOP, but also offers a wide range of other buffalo milk products.

Visitors can enjoy guided tours of the farm and production facilities, as well as tastings of their fresh products.Expand