In Campania you travel with your fork too. Every province has its own products, recipes and festivals, and often the best way to get to know a town is to sit down at the table. In this guide we suggest a route by area, in the spirit of slow food: seasonal produce, short supply chains, time to taste and to listen to the people who make it.
Irpinia and Sannio: the land of great wines
Campania has four DOCG wines: Taurasi, Fiano di Avellino, Greco di Tufo and Aglianico del Taburno. The first three are in Irpinia, the fourth in Sannio, also home to Falanghina del Sannio. Visiting the wineries during the harvest, in September and October, is a special experience. See our page on the wines of Campania.
The Sele plain and the Caserta area: buffalo mozzarella
Mozzarella di Bufala Campana PDO is made mainly on the Sele plain around Paestum and in the Caserta area. Visiting a dairy in the morning, when the mozzarella has just been made, and tasting it still warm is one of the simplest and greatest pleasures of the region.
Naples: pizza, sfogliatelle and street food
In Naples the art of the Neapolitan pizzaiuolo is UNESCO intangible heritage. But the city is also sfogliatella, babà, fried snacks, taralli and, at Easter, pastiera. Our advice: explore the neighbourhoods on foot and eat where the locals eat.
Amalfi Coast and Sorrento peninsula: lemons, oil and colatura
Between Sorrento and Amalfi grow the lemons used for limoncello. In Cetara they make colatura di alici, an anchovy sauce descended from the ancient Roman garum. On the Sorrento peninsula and the hills around Salerno, extra virgin olive oil has several PDO designations.
Cilento: the Mediterranean diet
In Cilento the study of the Mediterranean diet found one of its homes: pulses, vegetables, oily fish, olive oil and figs. Here slow food is not a trend but everyday life. In the small villages look for local specialities and the summer festivals dedicated to traditional dishes.
Tips for a food and wine trip
- Book your visits to wineries and dairies: many welcome visitors by appointment only.
- Follow the seasons: chestnuts and mushrooms in autumn, artichokes in spring, mozzarella and tomatoes in summer.
- Village festivals (sagre) are a great way to taste: check our events calendar.
- Drink responsibly and use a driver or an organised tour if you plan several tastings.
