Food on the Amalfi Coast and Cilento fall under the greater category of Campania Food, since they are both parts of that Region. In general you will find out yourself that the ingredients are very fresh and the local kitchen is superb. An outstanding gourmet's paradise! The Mozzarella di Buffalo from this region is famous. As an appetiser select Caprese (not named after Capri for nothing) which is fresh Mozzarella with even fresher tomatoes and Basil. On the other hand let them serve you with fresh Rucola salad (this is really fresh) with equally fresh lemon juice. Lemons are available here like sand at the seaside, but you will be astonished at how big they sometimes grow. You'll think they are grapefruits!

Campania is best known around the world for its exuberant cuisine which relies on sun-kissed vegetables and herbs, salty capers, dried pasta, and fresh farmhouse cheeses (chief among them the water buffalo's Mozzarella).

During the nineteenth century, people living in the regional capital city of Naples were nicknamed Mangia Maccheroni (Maccheroni Eaters)and, to this day, Neapolitans remain devout pasta eaters. Their pasta is mostly home-made and remains among the most varied and best quality pasta in Italy.

Fertile volcanic soil around Mount Vesuvius and a thriving fishing industry combine to make Campania's cuisine one of themost flavoursome and varies in the whole of Italy. The seafood dishes are tasty, bright and vibrantly flavored whilst the various pastries derive from a Greek and Arabicinfluence and often contain honey, nuts, and spices.

The people of Campania are renowned for their fish and seafood specialties. All alongthe Amalfi and Cilento coasts cooks tenderise octopus by stewing it in a sealed clay pot with olive oil, garlic, capers, olives, and parsley or with chili and tomatoes. Squid and cuttlefish are boiled and served in salads, stuffed and baked, or fried into crunchy rings. Mussels and clams are cooked with a whisper of wine and tossed with handmade pasta or added to seafood salads.

Naples is the home of the 'pizza' and it is the birthplace of Pizza Margherita, which traditionally is made with mozzarella cheese, pomodoro (tomato) and basil - each representing the red, white, and green of the Italian flag. The pizza was created as a tribute to Queen Margherita when she visited the city.

Naples is also famous for its pasta dishes, where spaghetti is often served with sugo di pomodoro, a tomato sauce which gets its full flavour from sun-ripe Campanian San Marzano tomatoes. Another excellent Campanian dish found in Naples is melanzane alla parmigiana, which is fried slices of aubergine (eggplant) gratineed with tomato sauce and parmesan cheese.

For Italian Vegetarian recipes click on Italian Recipes


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