Campania Food

Campania’s food culture is grounded in its volcanic soil, Mediterranean climate, and centuries of artisanal production. The region is home to a diverse range of PDO and PGI products, as well as traditional specialties that define the local table. Below is a breakdown of the most important categories and examples.

Mozzarella di Bufala Campana (PDO) – Fresh, soft buffalo milk cheese primarily produced in Caserta and Salerno provinces.

Ricotta di Bufala Campana (PDO) – Creamy ricotta derived from buffalo milk whey.

Provolone del Monaco (PDO) – Semi-hard aged cheese from the Agerola area with a mild to piquant flavor.

Caciocavallo Silano (PDO) – Traditional stretched-curd cheese also made in Campania.

Pecorino di Carmasciano (PAT) – Hard sheep’s milk cheese from Irpinia, made using milk from the native Laticauda sheep.

Laticauda Pecorino – A regional pecorino variation linked to the Laticauda breed, especially in Sannio.

Caciocavallo Podolico – A traditional cheese made from the milk of Podolica cows.

Colline Salernitane (PDO) – Extra virgin olive oil from Salerno hills.

Penisola Sorrentina (PDO) – Olive oil from the Sorrento peninsula.

Irpinia – Colline dell’Ufita (PDO) – Olive oil from the Avellino area.

Terre Aurunche (PDO) – Olive oil from northern Campania near Caserta.

Cilento (PDO) – Produced in the southern coastal zone.

Gaeta Olive – Iconic table olive with long ties to Lazio and Campania.

Pomodoro San Marzano dell’Agro Sarnese-Nocerino (PDO) – The most famous tomato in Italy, grown near Mt. Vesuvius.

Piennolo del Vesuvio Tomato – Small, sweet, long-keeping tomato grown on Vesuvian slopes.

Melannurca Campana (PGI) – A small, tart apple cultivated in Campania since Roman times.

Sorrento & Amalfi Lemons (PGI) – Thick-skinned, aromatic lemons used in cooking and liqueurs.

Artichoke of Paestum (PGI) – Round, thornless variety grown near the Cilento coast.

Montella Chestnut (PGI) – Sweet chestnuts from the Avellino area.

Roccadaspide Chestnut (PGI) – Grown in the Alburni mountain zone.

Hazelnuts of Giffoni (PGI) – Crunchy and aromatic, these hazelnuts are prized in confectionery.

Bracigliano Cherry (PGI) – Sweet cherries from the hills east of Naples.

Maracuoccio di Lentiscosa (Slow Food Presidio) – An ancient legume cultivated in Cilento.

Pane Cafone – Traditional rustic Neapolitan bread with a chewy crumb.

Pasta di Gragnano (PGI) – Bronze-die pasta made with local spring water in Gragnano.

Panuozzo di Gragnano (PAT) – Pizza-dough sandwich bread, wood-fired and filled with local ingredients.

Colatura di Alici di Cetara – Traditional fish sauce made by aging anchovies in salt.

Pizza Napoletana (TSG) – Naples-style pizza with protected Traditional Specialty Guaranteed status.

Limoncello – A lemon liqueur produced along the Amalfi and Sorrento coasts.

Capocollo di Teggiano – Cured pork neck seasoned with pepper and paprika, tied and aged.

Soppressata del Sannio – Pork salami from the Sannio hills near Benevento.

Central Apennine White Calf (PGI) – High-quality veal raised in mountain pastures.

Campania’s culinary identity is built on simple, high‑quality ingredients, creative pairings of land and sea, and strong local traditions. Below are some of the hallmark dishes you should know when exploring Campania.

Insalata Caprese — From the island of Capri, this salad uses fresh tomatoes (often San Marzano), mozzarella di bufala, basil, and olive oil.

Impepata di Cozze — Mussels cooked with garlic, black pepper, and sometimes a hint of lemon.

Acciughe Ripiene (Stuffed Anchovies) — Anchovies butterflied, stuffed (often with breadcrumbs, herbs, cheese), then baked or fried.

’O pere e ’o musso — A street‑food preparation of pig’s feet and cow snouts, boiled and dressed with lemon and salt.

Casatiello / Tortano — Savory Easter breads (especially around Naples) stuffed with salami, cheese, and sometimes cured meats.

Pizza Napoletana (TSG) — Perhaps the world’s most recognized dish; the classic Margherita (tomato, mozzarella, basil) originates in Naples.

Spaghetti alla Puttanesca — Pasta in a sauce of tomatoes, capers, olives, garlic, anchovy, chili, and olive oil.

Pasta allo Scarpariello — A Neapolitan pasta dish made with tomato, olive oil, garlic, basil, pecorino and Parmigiano, and chili.

Spaghetti alle Vongole — A classic seafood pasta combining spaghetti and clams.

Gnocchi alla Sorrentina — Potato gnocchi baked with tomato sauce and mozzarella.

Minestra Maritata — A “married soup” of greens (cabbage, chicory, escarole) and pork (ribs, sausage, rind) simmered into a rich broth.

Maccheroni al Ragù / Pasta al Ragù Napoletano — In Campania, the ragù uses larger meat pieces (not ground), slowly cooked with tomatoes and aromatics.

Parmigiana di Melanzane (Eggplant Parmigiana) — Layers of fried eggplant, tomato sauce, mozzarella, basil, and cheese baked until tender.

Melanzane a Funghetto — Cubed eggplant fried and then cooked with tomatoes and basil, a simple and beloved side from Campania.

Friarielli & Sausage — A classic pairing in Naples and its environs: sautéed friarielli (a local leafy turnip green) with spicy sausage.

Bluefish Parmigiana (Parmigiana di pesce azzurro) — A version of parmigiana using anchovies or other blue fish layered with eggplant, tomato, mozzarella.

Anchovies alla Cilentana (Alici ‘mbuttunate) — Anchovies from the Cilento area stuffed (often with mozzarella, breadcrumbs, herbs), breaded and fried.

Risotto alla Pescatora — A seafood risotto combining shellfish, fish, and aromatic broth.

Rabbit alla Cacciatora — Rabbit stewed in tomato, garlic, herbs, sometimes with wine, in Campania tradition (notably on Ischia).

Babà (Babà Napoletani) — A rum-soaked yeast cake, light and spongy, a signature sweet of Naples.

Torta Caprese — A flourless chocolate-almond cake from Capri and the Gulf of Naples.

Sfogliatella — A layered shell pastry, either the riccia (“curly”) or frolla (“smooth”) version, often filled with ricotta or semolina cream.

Zeppole — Fried or baked doughnuts, sometimes filled or dusted, enjoyed especially at festivals.