A region to be enjoyed at the table

It is known that in Italy you eat well everywhere and Campania is certainly no exception. And just think of Pizza to understand the level of the Campania food and wine tradition. To this is added the Genovese, the Pasta e fagioli with mussels, the Babbà, the Sfogliatella, the Pastiera, the Limoncello, just to give some examples.

A tradition so rich and varied that it has entered the UNESCO Intangible Heritage of Humanity with the art of Neapolitan Pizza Makers and the Mediterranean Diet.

In addition, Campania boasts over 20 PDO and PGI agri-food productions among which Gragnano pasta, buffalo mozzarella, Provolone del Monaco, San Marzano tomatoes, various extra virgin olive oils and Sorrento lemons stand out for their fame.

Obviously at the table can not miss a good glass of wine and even here Campania can have its say. In addition to the famous DOCG Taurasi, Greco di Tufo, Fiano di Avellino and Aglianico del Taburno, the Region can offer 25 other productions between DOC and IGP among which Falanghina del Sannio, Falerno del Massico, Casavecchia di Pontelatone and Roccamonfina stand out.

Finally, over 40 starred restaurants work in Campania, including those of celebrated television stars such as Gennaro Esposito and Antonino Cannavacciuolo, and pastry shops of the caliber of Sal de Riso, inventor among other things of the wonderful ricotta and pear cake, and Giovanni Scaturchio, king of sfogliatella.

In short, if you come to Campania do not go on a diet. Maybe later, calmly.