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Explora los sabores auténticos de Campania en una experiencia gastronómica inolvidable.
Campania is a region of overwhelming intensity and beauty, where history, art, gastronomy and nature intertwine in spectacular ways. Dominated by the imposing silhouette of Vesuvius, this land was the 'Campania Felix' (Happy Land) of the Romans. Its capital, Naples, is a city with a unique soul, full of life and artistic treasures. From the ruins of Pompeii that transport us back in time, to the glamorous islands of Capri and Ischia, to the picture-postcard villages perched on the cliffs of the Amalfi Coast, Campania is a feast for the senses and an unforgettable travel experience.
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Talking about Campania is talking about Italian cuisine at its best. It is the birthplace of pizza and many iconic dishes, based on simple ingredients of exceptional quality: San Marzano tomato, Mozzarella di Bufala, olive oil and fresh fish.
The authentic, the original. Made of tender, thin dough with thick edges (cornicione), traditionally in its Margherita (tomato, mozzarella, basil) or Marinara (tomato, garlic, oregano) versions. World Heritage Site.
A fresh and juicy cheese made with buffalo milk. It is enjoyed alone, with a drizzle of olive oil, or in the famous Caprese salad, with tomato and basil.
A simple and delicious dish of spaghetti with fresh clams, garlic, olive oil, chilli and parsley. A classic of Neapolitan coastal cuisine.
Soft and fluffy potato gnocchi, baked in a clay pot with tomato sauce, melted mozzarella and fresh basil. Pure comfort food.
A dish of mussels cooked in their own steam with garlic, parsley and a generous amount of black pepper (hence the name 'impepata'). It is served with slices of bread to dip in the broth.
A crispy fry of various small fish and seafood (squid, shrimp), typical of coastal areas. It is eaten hot with a splash of lemon.
Although disputed by other regions, Campania's version is iconic. Layers of fried eggplant, tomato sauce, mozzarella and parmesan, all baked until tender and golden.
The quintessential liquor of the region, especially the Sorrento Peninsula and the Amalfi Coast. A sweet and powerful digestive made with the peel of local lemons. It is served very cold.
The region has excellent wines. Aglianico is a robust red from the interior (Taurasi DOCG), while Falanghina and Greco di Tufo are fresh and aromatic white wines, perfect to accompany fish.
Having a coffee in Naples is a ritual. Strong, short, creamy and served in a hot cup. It is considered one of the best coffees in all of Italy.
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Ver guía completaThe authentic, the original. Made of tender, thin dough with thick edges (cornicione), traditionally in its Margherita (tomato, mozzarella, basil) or Marinara (tomato, garlic, oregano) versions. World Heritage Site.
A fresh and juicy cheese made with buffalo milk. It is enjoyed alone, with a drizzle of olive oil, or in the famous Caprese salad, with tomato and basil.
A simple and delicious dish of spaghetti with fresh clams, garlic, olive oil, chilli and parsley. A classic of Neapolitan coastal cuisine.
The quintessential liquor of the region, especially the Sorrento Peninsula and the Amalfi Coast. A sweet and powerful digestive made with the peel of local lemons. It is served very cold.
An iconic sweet. The 'riccia' has a crunchy shell-shaped puff pastry dough, while the 'frolla' is round and made of shortcrust pastry. Both are filled with a mixture of ricotta, semolina and candied fruit.
The Amalfi Coast road is very narrow and suffers from major traffic jams in high season; Consider using the ferry as an alternative. To visit Pompeii, Herculaneum and the main museums, it is highly recommended to buy tickets online in advance. Be careful of pickpockets in busy areas of Naples and on public transport such as the Circumvesuviana train. There is a tourist tax that is paid per night directly at the accommodation.
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