Campania

The peasant and aristocratic culinary traditions of the Kingdom of Naples combine to lend a unique blend of tastes to the cooking of Campania. Neapolitan cuisine is a combination of Greek, Roman, Byzantine, Arab, Norman, Provençal, Spanish, French, and, to a certain extent, Austrian influences. Some of the elaborate dishes of the seventeenth and eighteenth century French monzú tradition, such as the sartú di riso, are now made only for feasts.

Pizza, the symbol of Neapolitan cooking, evolved in the eighteenth and nineteenth centuries and attained its present form one hundred years ago. The variety of toppings available is unmatched.

Among Campania's signature products are San Marzano tomatoes, mozzarella di bufala, made from buffalo's milk, as well as the luscious, creamy burrata and burrini cheeses. Deep-fried mozzarella in carrozza (mozzarella in a carriage) is found on most menus.

Other specialties are a celebratory ragú, a variety of eggplant dishes, stuffed ziti, and seafood preparations like polpi affogati or stewed octopus.

Desserts include pastiera napoletana for Easter, struffoli for Christmas, and zeppole for St. Joseph's feast. The area produces famous wines harking back to Roman times; to try are the white Greco di Tufo and Fiano di Avellino, the red Taurasi, excellent when aged, Lacrima Cristi from Vesuvius, and Falerno.