The traditional cuisine of Campania offers endless possibilities to pair its recipes with local wines. Campania is one of Italy’s regions with the oldest culinary traditions. Since the time of the Romans, this region has been one of the richest in terms of gastronomy, home to Pizza, Pasta, Lasagna, Tomato sauce, Buffalo mozzarella, as well as many other culinary specialties. Campania boasts a variety of typical products, such as Mozzarella and Ricotta from Campana buffalo, San Marzano tomatoes, Paestum artichokes, Amalfi Coast lemons, Annurca apples, Giffoni hazelnuts, and Limoncello.

Appetizers in Campanian Regional Cuisine

In addition to traditional Pizza, with its soft and puffy edge, Campania offers other appetizers or street foods, including wallet-shaped pizza and fried pizza, as well as Bruschetta, potato Crocchè, Zeppole (small dough fritters), and Mozzarella in Carrozza (mozzarella between two slices of sandwich bread, dipped in egg and milk, and then fried).

First Courses in Campanian Regional Cuisine

When it comes to “first courses” in Campania, Pasta is a staple. Pasta drying, a technique of Arab origin, became widespread in the region in the 18th century as a low-cost food item. Today, pasta is a symbol of Campania, with that of Gragnano being a regional pride. There are dozens of different shapes of dry pasta, as well as many types of fresh pasta, including Scialatielli from the Amalfi Coast and Cicatielli from Irpinia. Famous dishes include Spaghetti alle Vongole and Maccheroni col Ragù, Gnocchi alla Sorrentina, with tomato sauce and mozzarella, and Ziti alla Genovese, with meat sauce, onions, and herbs. Pizza and pasta with tomato toppings can be paired with a Sannio rosé sparkling wine, while fried food dishes go well with the acidity of an Asprinio di Aversa, also sparkling. Sartù di riso is a timbale with ground meat, peas, cheeses, eggs, salami, and tomato sauce. Among soups and stews are Soffritto soup, Pasta e patate, Pasta and bean soup with mussels, and Minestra maritata, with various types of meat and vegetables, and finally, the renowned fish soup.

Second Courses in Campanian Regional Cuisine

Among the meat-based second courses in Campanian regional cuisine, notable dishes include Coniglio all’Ischitana, with garlic, olive oil, salt, chili pepper, white wine, cherry tomatoes, and spices, to be paired with an Ischia red wine, Sausages with friarielli, to be tried with a Falerno del Massico DOC red wine, and pork or veal cooked in pizzaiola sauce. Among fish dishes are Cod in sauce, stewed with potatoes or fried, Anchovies or Sardines, marinated, breaded and fried, stuffed or baked, and Polpo alla Luciana, octopus with tomato, garlic, parsley, and chili pepper. Eel, or Capitone, is consumed during the Christmas period, cut into chunks and fried. Mixed fried fish and shellfish can also be served as an appetizer. A characteristic dish is Impepata di cozze, stewed mussels served with slices of toasted bread, to be paired with a white Lacryma Christi white wine.

Desserts in Campanian Regional Cuisine

Among the characteristic desserts of Campanian Regional Cuisine, we find the famous Babà and the Torta Caprese, with almonds, chocolate, eggs, and sugar. Delizie al limone from Sorrento are small cakes filled with lemon cream and covered with a cream glaze; Graffa is a fried doughnut sprinkled with granulated sugar. The very famous cake Pastiera is a tart made of shortcrust pastry filled with a mixture of ricotta, sugar, eggs, and wheat boiled in milk, covered with strips of the same pastry woven on top, which can be paired with a Fiano Passito from the Irpinia DOC , while other ideal wines to pair with desserts include Moscato di Baselice from Benevento, or a Falanghina passito from Sant’Agata dei Goti, a subzone of the Sannio DOC .