Top 11 Campanian Seafood Dishes

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

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

One of Italian classics, acqua pazza (lit. crazy water) is a traditional Neapolitan way of poaching fish whose origins date back to the Middle Ages. Originally, because of the high duty on salt which was back then an unavailable commodity, the local fishermen used to prepare acqua pazza by poaching the day's catch in seawater. This simple broth was flavored merely with some olive oil and tomatoes if they were at hand. Over time, the recipe has evolved, and acqua pazza became a much sought after dish all along the Italian coast, especially popular with tourists on the island of Capri during the 1960s. Today, aside from various white fish such as bass, cod, perch, and halibut, the ingredients used to make this light, yet filling soup typically include pomodorini or cherry tomatoes, fennel, olives, peppers, celery, carrots, and sometimes even capers. Flavored with olive oil, white wine, garlic, and parsley, the delicious broth is spooned over the fish. Acqua pazza was once a poor man's staple but nowadays goes a long way when dipped with bread and paired with some light Italian white wines.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

Scialatielli all'amalfitana is a seafood pasta dish prepared with scialatielli, a special pasta variety from the Amalfi region, nowadays popular throughout the coastal area of Campania. Compared to other Italian pasta shapes, scialatelli is a rather recent innovation, created in 1978 by the chef Enrico Cosentino, who has been developing his own pasta variety since the 1960s. He substituted a part of the eggs in the dough with milk, enriched his creation with basil leaves, extra virgin olive oil, and Parmigiano, then shaped the dough in thick, short, linguine-like pasta with a rectangular cross-section. The invention was an instant success and it was even recognized at a local culinary contest. Nowadays, one of the most popular way to enjoy scialatielli is all'amalfitana - served with typical seafood from the Amalfi coast – usually clams, mussels, prawns, and cuttlefish. The dish is best enjoyed warm, decorated with finely chopped parsley.Expand

Spaghetti al ragù di polpo is a traditional dish featuring spaghetti served with a ragù sauce made from octopus (polpo). This dish originates from coastal regions of Italy, particularly in the south, where seafood is a central part of the cuisine. It’s a flavorful combination of tender octopus and a rich tomato-based sauce, creating a unique take on the classic ragù. The preparation involves slowly cooking octopus until tender, often with ingredients like garlic, onions, and white wine to enhance its natural flavor. The octopus is then chopped into small pieces and simmered in a tomato sauce made with San Marzano tomatoes or similar high-quality varieties. Aromatic herbs such as parsley, basil, or oregano are often added, along with a touch of chili for subtle heat. The sauce is cooked slowly to develop its flavors, allowing the octopus to infuse the tomato base with its briny, slightly sweet essence. The spaghetti is cooked al dente and then tossed with the ragù, ensuring each strand is coated in the flavorful sauce. The dish is often garnished with a sprinkle of fresh parsley and a drizzle of high-quality olive oil, enhancing its freshness and richness.Expand

Polpo alla luciana is a traditional dish originating from the district of Santa Lucia in Naples. The dish is made with a combination of octopus, tomatoes, garlic, parsley, lemon juice, hot peppers, red chili flakes, olive oil, salt, and pepper. The octopus is washed, cleaned, and placed into a deep earthenware pot with tomatoes, olive oil, chili peppers, garlic, parsley, salt, and pepper. The pot is covered and the dish is simmered for about two hours over low heat. Once done, the octopus is left in the covered pot to cool down, and it's then served straight out of the pot – each person gets a piece, and the dish is seasoned with some chili flakes and a few drops of lemon juice.Expand

Totani e patate is a traditional dish originating from the Amalfi coast. It's made with totani (red squid) and potatoes. The squids are cut into strips, then sautéed with onions and garlic in olive oil. The potatoes are fried in the same pan, seasoned with salt and chili. The most popular recipes come from Positano and Praiano, and the only difference is that the squids are cooked with tomato sauce in Positano.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