Top 31 Campanian Pasta

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

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

Quick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish consisting of only two key ingredients: vongole clams and pasta. However, there is a heated debate considering secondary ingredients, primarily the tomatoes. Purists adore the original dish, made without tomatoes, known as bianco version, while the others prefer a version with crushed tomatoes, or a version with a tomato sauce, known as spaghetti alle vongole con la salsa di pomodoro. Similar issues arise regarding the addition or omission of peperoncino and pepper in the dish. Regardless of these issues, everyone agrees that the pasta should be cooked al dente. Although the dish is best in the summer, when all of the ingredients are as fresh as they might be, it is also one of the most important meals of the traditional Neapolitan Christmas Eve dinner, known as Cena della vigilia di Natale.Expand

A classic Neapolitan entrée locally known simply as aulive e chiappariell (lit. olives and capers), spaghetti alla puttanesca is a southern Italian pasta dish, often accompanied by wildly inappropriate and mostly inaccurate theories on the origin and meaning of its name. While the Italian word puttana literally translates to prostitute and many people believe that this pasta dish was created at the beginning of 20th century in the brothels of Naples to be served to guests after their tiring sexual encounters, in colloquial Italian, the word puttanata is used to describe something worthless or good-for-nothing, reflecting the fact that puttanesca is so quick and easy to make, using simple and humble ingredients and often even leftovers. Moreover, this dish falls into the so-called spaghettata category, which refers to a quick meal, usually–but not necessarily–made with spaghetti, and put together at the last minute for unexpected guests. In fact, spaghetti alla puttanesca is said to have been invented in the 1950s by Sandro Petti, then a co-owner of Rancio Fellone, a famous Ischian restaurant and nightspot. Petti claims he came up with this down-and-dirty recipe one night when his friends showed up after closing time, asking him to make "una puttanata qualsiasi," meaning anything he could whip up with the little he had left in the pantry. He then cooked some spaghetti and tossed them with the zesty garlic and oregano flavored sauce made with tomatoes, olive oil, black Gaeta olives, and capers. The dish was allegedly received so well that Petti later decided to add it to the restaurant menu, naming it puttanesca in memory of that night. Today, spaghetti alla puttanesca is a dish that is commonly found not only in Naples and throughout Campania, but also in the neighboring Lazio region, where puttanesca sauce is made with the addition of salted anchovies and sometimes even chili peppers. With all these tangy ingredients, spaghetti alla puttanesca packs quite an aromatic punch, making southern Italian reds such as Nero d’Avola, Negroamara and Primitivo the perfect accompaniments to this flavorful pasta dish.Expand

Pasta alla caprese is a traditional pasta dish originating from Capri. The dish is usually made with a combination of pasta (fusilli or spaghetti), tomatoes, mozzarella, basil, oregano, extra-virgin olive oil, salt, and black pepper. The pasta is cooked until al dente, and the cooking water is reserved. The diced tomatoes and cubed mozzarella are mixed in a bowl, drizzled with olive oil, sprinkled with oregano and basil leaves, and seasoned with salt and pepper. The pasta is then added to the bowl with some of the cooking water. The ingredients are mixed well and the dish is served immediately. There are also variations with garlic and sliced red onions for those who want a bit more flavor.Expand

Spaghetti alla Nerano is a traditional pasta dish originating from Nerano. The dish is usually made with a combination of spaghetti, zucchini, olive oil, garlic, butter, Provolone del Monaco cheese, basil, and salt. The zucchinis are thinly sliced, fried in oil, and drained. The spaghetti are cooked until al dente. The garlic is sautéed in olive oil, removed from the pan, and the spaghetti are finished cooking in the same oil. A dab of butter is added to the pan along with the zucchini, and the dish is finished with grated provolone cheese and fresh basil before serving. If Provolone del Monaco is unavailable, it's recommended to use caciocavallo. This vibrant dish was invented in 1952 at Ristorante Maria Grazia Nerano.Expand

Colatura is a unique preparation made by the fishermen of Cetara in Campania. It's a byproduct of preserving anchovies – they are packed in sea salt in wooden barrels, and occasionally a hole is made in the barrel so that the liquid can drip out of it. When distilled, the liquid develops a translucent sheen and acts as a strong fish sauce. When spaghetti are dressed with some of the colatura, olive oil, and sautéed chili peppers and garlic, it becomes a delicious traditional dish known as spaghetti alla colatura.Expand

Lasagne di Carnevale is a traditional lasagna dish originating from Naples, usually prepared during the Carnival season (especially on Fat Tuesday). Created sometime in the early 18th century, it is especially hearty and rich, symbolizing abundance that the common folks in those days could afford only during a very short period of the year. It was the season of celebration deeply rooted in pagan traditions, and every family honored it with such a gluttonous feast. Although there is more than one traditional recipe, the dish is usually made with a combination of lasagne pasta, ragu Napoletano juices (not the meat!), olive oil, salsiccia sausage, white wine, meatballs, grated Parmigiano-Reggiano, ricotta, mozzarella, eggs, herbs, and spices. The sausages are fried, sliced, and added to the ragu with white wine. The meatballs are made with a combination of soaked stale bread, ground pork, Parmigiano-Reggiano, eggs, parsley, salt, and pepper. Once shaped, the meatballs are browned in oil and added to the meat sauce. Some of the meat sauce juices are mixed with ricotta in order to make a thick cream. The lasagne sheets are boiled and layered in an ovenproof dish, and then topped with the meat sauce juices, ricotta, Parmigiano-Reggiano, mozzarella, meatballs, and sausage. The process is repeated, and the final layer should consist of the meat sauce and grated cheese. These carnival lasagne are baked in the oven until golden and bubbly, and the dish is then ready to be enjoyed. If desired, add pieces of hard-boiled eggs in the lasagna layers.Expand

This Italian specialty is the Neapolitan version of the classic peasant dish called pasta e fagioli or pasta with beans. It is the addition of mussels (cozze in Italian), the liquid in which they’ve been cooking, and the simple combination of pasta and beans that sets this variation apart from a plethora of regional variations on the dish. Pasta e fagioli con cozze typically consists of mixed pasta or ditalini pasta, white cannellini beans (also borlotti or cranberry beans), mussels and their cooking liquid, garlic, white wine, olive oil, peperoncino or chili flakes, tomatoes, herbs, and seasonings. Traditionally, the dish is characterized by a thick and creamy consistency, although it may sometimes be a bit more on the soupy side. Often flavored with diced pancetta, this specialty is typically associated with the cuisine of the villages of the Sorrento peninsula. The pasta is usually enjoyed as a primo piatto (first course) and it's typically garnished with freshly chopped parsley, mussel shells, and a drizzle of extra virgin olive oil.Expand

Pasta, patate e provola is a classic Neapolitan comfort dish that blends creamy, starchy potatoes with mixed short pasta and melty, smoked provola cheese. Traditionally cooked all in one pot, it’s a rich, rustic recipe that highlights the soul of southern Italian home cooking. The base begins with a sauté of onions and pancetta, deglazed with white wine, followed by cherry tomatoes added for color. Yellow potatoes are sliced thin and cooked with the pasta, releasing starch that thickens the dish into a naturally creamy sauce with an almost risotto-like consistency known in Naples as "azzeccata". The final flourish is cold cubed provola, stirred in off the heat to create luscious, smoky strands of melted cheese. The result is hearty, satisfying, and unmistakably Neapolitan—a warm embrace in a bowl. Pasta, patate e provola is a historic Neapolitan dish, first documented in 1773, born from the need to create rich, satisfying meals using affordable, readily available 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

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

Pastificio Liguori is renowned for its tradition dating back to 1795, specializing in the production of authentic pasta from Gragnano. Their pasta carries the prestigious IGP certification, ensuring quality and a strong connection to local traditions. Pasta production at Liguori follows strict methods, including slow drying at low temperatures, which ensures perfect texture and flavor. All products are made with carefully selected grains and water sourced from the Monte Lattari springs. The company utilizes blockchain technology to ensure full transparency and traceability of all ingredients. Liguori is committed to preserving natural resources and implementing sustainable practices in production. Pasta Liguori recognizes the importance of time as its "secret ingredient" in achieving exceptional quality.Expand

Pastificio Setaro is an esteemed Italian pasta manufacturer located in Torre Annunziata, near Naples. Established in 1939, this family-run business has been dedicated to the art of pasta-making for three generations. They specialize in producing artisanal pasta using traditional methods, including bronze die extrusion and slow drying at low temperatures, which contribute to the pasta's unique texture and ability to absorb sauces effectively. Setaro offers a diverse range of pasta shapes, catering to both local and international markets, and is highly regarded by gourmet enthusiasts and chefs worldwide. Their commitment to quality and tradition has solidified their reputation as a leading producer of authentic Italian pasta.Expand

La Fabbrica della Pasta di Gragnano, located in the heart of Gragnano, near Sorrento, Pompeii, and the Amalfi Coast, is a family-owned pasta manufacturer with a rich tradition spanning three generations. The company is a pioneer in the art of crafting artisanal pasta and was the first in Gragnano to receive the prestigious Protected Geographical Indication (PGI) certification, ensuring the authenticity and quality of their products. The company's product line includes over 100 pasta shapes, catering to both traditional and creative culinary needs. Their iconic "Paccheri" and "Scialatielli" are renowned worldwide, and they also produce gluten-free and organic pasta options to accommodate diverse dietary preferences. La Fabbrica della Pasta di Gragnano has earned international acclaim, with their products gracing the tables of fine dining establishments and gourmet shops globally. Their dedication to maintaining tradition while embracing innovation has solidified their reputation as one of the finest pasta producers in Italy, and a true ambassador of Italian culinary excellence.Expand

Located in Flumeri, within Italy's Campania region, Pasta Armando is renowned for its commitment to quality and tradition.​ The pasta is crafted exclusively from Italian durum wheat semolina, sourced directly from local farmers. This ensures a high-quality product with a minimum protein content of 13.5%. ​ Utilizing bronze die extrusion and slow drying processes, Pasta Armando achieves a texture that excellently absorbs sauces, enhancing the overall culinary experience. ​ Through the Armando's Supply Chain Plan, the company collaborates with approximately 850 farmers across nine regions in central and southern Italy. This initiative promotes sustainable agriculture and ensures complete traceability from field to table. ​ Expand

Premiato Pastificio Vicidomini is an esteemed Italian pasta manufacturer, founded in 1812 in Castel San Giorgio, located in the heart of Campania. For over two centuries, the Vicidomini family has been dedicated to producing artisanal pasta that reflects the excellence of traditional recipes. Known for its use of high-quality durum wheat semolina, the company specializes in bronze-extruded pasta, which gives the pasta a rough texture that perfectly holds sauces. With over 150 different shapes, from classic varieties to innovative ones like lemon-infused linguine, Vicidomini's pasta combines tradition and creativity. Their drying process preserves the unique flavor and texture, making each piece of pasta a true culinary experience.Expand

Pasta Rummo, founded in 1846 in Benevento, Italy, is distinguished by its unique production method called Lenta Lavorazione, or "slow processing". This technique allows the pasta to maintain optimal texture and flavor, even after prolonged cooking. A combination of high-quality durum wheat and pure water from local sources contributes to the superior quality of their products. In addition to classic pasta, Rummo offers organic, whole-grain, gluten-free, and legume-based options, catering to various dietary needs. Their commitment to tradition, innovation, and sustainability has made them a favorite among Italian cuisine enthusiasts worldwide.Expand

Pasta Garofalo is a historic pasta brand established in 1789, located in Gragnano, Italy, a town famous for its pasta production. The company is known for its high-quality pasta, which is made from the finest durum wheat, and has earned the prestigious IGP (Protected Geographical Indication) certification. Garofalo offers a diverse range of pasta types, including classic semolina, whole wheat, gluten-free, and legume-based varieties, catering to various dietary preferences. Their pasta is carefully crafted using traditional methods, ensuring excellent texture and flavor in every bite. In addition to pasta, Garofalo produces other Italian food products, such as extra virgin olive oil and flours, all made with the same commitment to quality. The company emphasizes sustainability and social responsibility in its operations. It continuously innovates while staying true to its roots in Italian culinary tradition. Garofalo’s dedication to quality and authenticity has made it one of the most respected pasta brands in the world.Expand

Voiello is a prestigious Italian pasta brand with a rich history, renowned for producing high-quality pasta that represents the authentic taste of Naples and the surrounding Campania region. Founded in 1879, Voiello initially began as a small family business in the city of Torre Annunziata, near Naples. Over the years, it became well-known for its premium pasta, made from 100% durum wheat semolina and crafted with traditional methods. Today, Voiello continues to be an important player in the pasta industry. While its production now takes place mainly in Marcianise, its historical connection to Naples and its commitment to quality still define its business. Voiello's focus on traditional pasta-making methods, use of quality wheat, and slow drying processes keep it a beloved brand in Italy and abroad, especially among those who seek a more artisanal pasta experience. Although Voiello is now part of the Barilla Group, the brand remains committed to preserving its tradition and high quality, producing pasta that reflects Neapolitan and Southern Italian culinary heritage.Expand