The Campania’s food and cuisine

Campania played a essential role in the history of Italian, and even European cooking.

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Here was born the tomato sauce, mozzarella cheese (made from buffalo milk), and pizza.

The pizza, inspired by ancient Greek and Roman flatbreads, was born in Campania, where in the 19th century acquired it present-day appearance. Legend has it that in June 1889 the Neapolitan pizza-maker Raffaele Esposito created the “Pizza Margherita” in honour to the Queen consort of Italy, Margherita of Savoy. It was a pizza with tomato, mozzarella and basil, to represent the colours of the new Italian flag.

The pizza contains the famous San Marzano tomato prospers in the rich volcanic soil of Campania, and is considered by many chefs to be the ultimate tomato for sauces because has less seeds, is less acidic, and has a full-bodied flavor. San Marzano tomatoes are exported all over the world, and are recognizable as authentic from the “DOP” labeling on the package.

: The typical Neapolitan Pizza

Typical Campanian dishes include gattò (potato casserole with ham, Parmesan and pecorino), insalata caprese (salad of tomatoes, mozzarella and basil), maccheroni alla napoletana (macaroni with a sauce of beef, carrot, celery, onion, garlic, white wine, tomato paste and fresh basil), mozzarella in carrozza (fried mozzarella with slices of toasted bread and olive oil), polipo (octopus with tomatoes sauce, chopped tomatoes, olives and garlic), sartù di riso (rice with peas, onions, tomato paste, meatballs, chicken liver, cheese, and olive oil), spaghetti alle vongole (with clams in a white sauce with garlic, olive oil and pepper), Parmigiana Melanzane or Eggplant Parmesan. Thin slices of eggplant are fried and then layered with tomato sauce, mozzarella and basil, and when baked the flavours meld in an irresistible and comforting dish, Polpette or meatball with tomato sauce or fried. Pepperoncino reigns king, fresh seafood is abundant and the pizza is the best in the world.

: The Caprese Salad

: The parmigiana of melanzane

If you head inland in the provinces of Salerno, Avellino, Benevento and Caserta, the focus changes from the sea to the earth. A day’s drive in Campania can take you from fresh caught seafood to wild boar hunted in the mountains.

Several different cakes and pies are made in Campania. Pastiera pie is made during Easter. Casatiello and tortano are Easter bread-cakes made by adding lard or oil and various types of cheese to bread dough and garnishing it with slices of salami. Babà cake is a well known Neapolitan delicacy, best served with Rum or limoncello (a liqueur invented in the Sorrento peninsula). It is an old Austrian cake which arrived in Campania during Austrian domination of the Kingdom of Naples and was modified there to became a “walking cake” for citizens always in a hurry for work and other pursuits. Sfogliatella is another cake from the Amalfi Coast, which is beginning to be known worldwide, as is Zeppole, which is traditionally eaten on Saint Joseph’s day. Struffoli, little balls fried dough dipped in honey, are enjoyed during the Christmas holidays.