A land of history, traditions, culture and nature, Campania is one of the most beautiful regions of the Italian peninsula.
Many wonders are to be counted in this area: Naples, city of ancient and noble origins, the islands of the Gulf of Naples as Ischia and Procida, the small villages of the Amalfi Coast, such as Amalfi, Ravello and Positano, and the wild and unspoilt Cilento. From the famous Isle of Capri to the archaeological excavations of Pompeii and Herculaneum, the imposing Vesuvius to the famous Spa of Ischia and yet the fantastic Reggia di Caserta, Campania is a popular tourist area of excellence. Campania is also famous for its excellent gastronomy, featuring typical products such as limoncello, buffalo mozzarella, San Marzano tomatoes – all ingredients to compose the world famous pizza napoletana – and excellent wines such as the Greco di Tufo, Fiano di Avellino and Taurasi.
FOOD & WINE EXPERIENCES
At Viandando we are passionate about food and wine, so we will make sure you can discover this incredible region products with great help from our experienced cooks, international chefs, sommeliers and guides, starting with those famous lemons from the Amalfi Coast and including tasty buffalo mozzarella, Cilento olive oil and famous wines such as Greco di Tufo and Campi Flegrei. You will be able to visit prestigious wineries, oil mills, dairies and pasta factories where all such tasty and organic products are still made according to Italian and local ancient traditions. Enjoy a memorable experience of cooking and eating pizza, dumplings (gnocchi) Sorrentina and Rum babà mini-cakes: we can offer a wide range of tailored cookery classes, suitable for beginner to advanced cooks, in luxury villas, private houses or local agriturismo (farm where tourists can board or eat local produce).
Get a taste of Campania’s endless artistic heritage with our awarded professional tour guides: visit vibrant Naples and its gulf, see the outstanding The Royal Palace of Caserta (Reggia di Caserta) home to the Bourbon (Borboni) kings of Naples, spend a day in the ruins of Pompeii, which was destroyed in the Vesuvio eruption of AD 79, Ercolano with its famous archaeological excavations and Paestum, featuring Doric and Ionic temples. A number of guided tours in small towns of Amalfi Coast, such as Amalfi with its Norman Cathedral and Ravello with Villas Rufolo and Cimbrone are available.
Campania has an area of 13,590 km2 (5,247 sq mi) and a coastline of 350 km (217 mi) on the Tyrrhenian Sea. Campania is famous for its gulfs (Naples, Salerno and Policastro) as well as for three islands (Capri, Ischia and Procida). Four other regions border Campania; Lazio to the northwest, Molise to the north, Apulia (Puglia) to the northeast and Basilicata to the east. The mountainous interior is fragmented into several massifs, rarely reaching 2,000 metres (Miletto of 2,050 m), whereas close to the coast there are volcanic massifs: Vesuvio (1,277 m) and Campi Flegrei. The climate is typically Mediterranean along the coast, whereas in the inner zones it is more continental, with low temperatures in winter. 51% of the total area is hilly, 34% mountainous and the remaining 15% is made up of plains. There is a high seismic risk in the area of the region.
Campanian cuisine varies within the region. While Neapolitan dishes centre on seafood, Casertan and Aversan ones rely more on fresh vegetables and cheeses. The cuisine from Sorrento combines the culinary traditions from both Naples and Salerno. Pizza was conceived in Naples. Historical and original pizzas from Naples are pizza fritta (fried pizza); calzone (literally “trouser leg”), which is pizza fritta stuffed with ricotta cheese; pizza Marinara, with just olive oil, tomato sauce and garlic; and pizza Margherita, with olive oil, tomato sauce, mozzarella cheese and basil leaves. Neapolitans were among the first Europeans to use tomatoes not only as ornamental plant, but also as food and garnish. Spaghetti is also a well-known dish from southern Italy and Campania. Campania produces wines including Lacryma Christi, Fiano, Aglianico, Greco di Tufo, Pere ‘e palomma, Ischitano, Taburno, Solopaca, and Taurasi. The cheeses of Campania consist of Mozzarella di Bufala (buffalo mozzarella) (mozzarella made from buffalo milk), fiordilatte (“flower of milk”) a mozzarella made from cow’s milk, ricotta from sheep or buffalo milk, provolone from cow milk, and caciotta made from goat milk. Buffalo are bred in Salerno and Caserta. Several different cakes and pies are made in Campania. Pastiera pie is made during Easter. Casatiello and tortano are Easter bread-cakes made by adding lard or oil and various types of cheese to bread dough and garnishing it with slices of salami. Babà cake is a well known Neapolitan delicacy, best served with Rum or limoncello (a liqueur invented in the Sorrento peninsula). It is an old Austrian cake, which arrived in Campania during the Austrian domination of the Kingdom of Two Sicilies and was modified there to become a “walking cake” for citizens always in a hurry for work and other pursuits. Sfogliatella is another cake from the Amalfi Coast, as is Zeppole, traditionally eaten on Saint Joseph‘s day. Struffoli, little balls fried dough dipped in honey, are enjoyed during the Christmas holidays. Another Campanian dish is the so-called Russian salad (which is based on similar dishes from France), made of potatoes in mayonnaise garnished with shrimp and vegetables in vinegar. Russians call this same dish Olivier Salad, and Germans call it Italian salad. Another French-derived dish is “gattò” or “gâteau di patate” (oven-baked pie made of boiled potatoes). As with the Russian salad, Campania is home to popular seafood-based dishes, such as “insalata di mare” (seafood salad), “zuppa di polpo” (octopus soup), and “zuppa di cozze” (mussel soup). Other regional seafood dishes include “frittelle di mare” (fritters with seaweed), made with edible poseidonia algae, “triglie al cartoccio” (red mullet in the bag), and “alici marinate” (fresh anchovies in olive oil). The island of Ischia is famous for its fish dishes, as well as for cooked rabbit. Campania is also home to the lemons of Sorrento. Rapini (or Broccoli rabe), known locally as friarielli, are often used in the regional cooking. Campania also produces many nuts, especially in the area of Avellino, Salerno and Benevento. Hazelnut production is especially relevant in the province of Avellino – in Spanish, in Portuguese and in Occitan the hazelnut is respectively called avellana, avelã and avelano, after the city of Avella. That is also the case of ancient Italian avellana, which is however not in use anymore.