TABLE OF CONTENTS
Best Campanian Foods
Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag.
The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples.
MOST ICONIC Pizza Napoletana
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Though there are many buffalo mozzarella cheeses made with a combination of buffalo and cow's milk, to be labeled as such, the genuine mozzarella di bufala campana must be made from 100% domestic water buffalo milk and produced either in Campania or the neighboring Lazio, Apulia and Molise regions.
Buffalo milk is known to be higher in calcium and protein while lower in cholesterol, which makes this mozzarella cheese particularly prized and sought after. Buffalo mozzarella always comes packaged in brine; it has a mild yet slightly sour taste, and goes well with various Italian antipasti dishes, especially with classics like the Caprese salad.
OTHER VARIATIONS OF Mozzarella
MAIN INGREDIENTS
One of Italy's all-time favorites, linguine allo scoglio, often also dubbed linguine ai frutti di mare is a typical southern Italian seafood dish or piatto di mare. Back in the 1980s in the wider Neapolitan area, as well as along the entire southern Italian coast, there was reportedly not a single restaurant that didn't offer some version of such a timeless classic on its menu.
This pasta entrée is made with either linguine or spaghetti, and a combination of seafood and shellfish, preferably coming from fresh local catch of the day. Considering seafood seasonality, what Neapolitan and any other scoglio (lit. reef; rock) has to offer varies from month to month, so there is no precise recipe for this dish, and there are countless variations in existence, but the most traditional ones always include clams, mussels, shrimps, and sometimes even calamaretti or baby squids.
Serve with
MOST ICONIC Linguine allo scoglio
MAIN INGREDIENTS
This version of eggplant parmigiana is the most popular outside of Italy. Hailing from Campania, this variation on a dish is made with eggplants, olive oil, onions, basil, tomatoes, mozzarella or fior di latte cheese, and grated Parmigiano-Reggiano.
The eggplants are peeled, sliced, and shortly fried, then arranged in a baking dish over the tomato sauce along with the cheese, basil leaves, and grated Parmigiano-Reggiano. The layers are repeated, and the final one should end with tomato sauce and grated cheese.
OTHER VARIATIONS OF Parmigiana
MOST ICONIC Parmigiana alla napoletana
Sugo alla Genovese is a traditional sauce that, despite its name, originates from Naples, but it was likely brought over to the city from Genoa by Genovese immigrants during the Renaissance period. The sauce is prepared by sautéeing veal or beef in olive oil with large amounts of onions, carrots, and celery for a long time, usually from 2 to 10 hours.
White wine or stock are often added to the sauce to enrich its flavors. Once done, sugo alla Genovese is served either as it is or the meat is served separately from the sauce. It's traditionally paired with pasta types such as ziti or rigatoni, and the dish is then garnished with tomatoes and topped with grated pecorino.
MOST ICONIC Sugo alla Genovese
MAIN INGREDIENTS
This simple yet delicious dish comes from Campania, more precisely from the beautiful coastal village of Sorrento, hence the name. Gnocchi alla Sorrentina, a Neapolitan classic in the local dialect known as strangulaprievete alla Sorrentina, are tender little potato pillows smothered in a rich, velvety, basil-flavored tomato and mozzarella sauce.
They are topped with some more mozzarella or pecorino cheese, sometimes even parmesan, and then oven-baked until bubbly and oozing or until the melted cheese forms a lovely golden crust on the top. Gnocchi alla Sorrentina are traditionally baked in a small single-portion clay pot called pignatiello and served sizzling hot.
MOST ICONIC Gnocchi alla Sorrentina
Mozzarella in carrozza (lit. mozzarella in a carriage) is an Italian fried sandwich that's especially popular in Campania, although it's eaten in various parts of Italy. The sandwich is made with crustless, slightly stale bread, mozzarella cheese (ideally di bufala variety), flour, milk, and beaten eggs.
Apart from this version, there's also a version with added anchovies. Once assembled, the sandwiches are dipped in flour and cold water (so that the cheese doesn't leak out), then in the beaten eggs, and they're finally fried until nicely browned and crisp on the exterior.
MOST ICONIC Mozzarella in carrozza
MAIN INGREDIENTS
Torta Caprese is a dark chocolate cake made without any flour. This specialty of the Italian island of Capri consists of dark chocolate, eggs, sugar, almonds, and butter. It is characterized by its dense chocolate texture and a layer of powdered sugar on top.
The cake is often garnished with halved strawberries or raspberries, while the restaurant versions are often served with a scoop of vanilla ice cream on the side. Although the origins of torta Caprese are quite murky, many believe that it was invented by mistake, when a cook left out the flour from a recipe.
MOST ICONIC Torta Caprese
Produced since the 1700s by the shepherds who lived on the Lattari Mountains, the largest milk production area around Naples and Vico Equense, Provolone del Monaco is a melon-shaped, semi-hard cheese made from raw cow’s milk. Since the shepherds of Lattari used to wear long, hooded cowls, it was believed that Provolone was produced by monks, hence its name.
With at least 20% of milk for the cheese production coming from the endangered Agerolese dairy cattle breed, Provolone del Monaco is characterized by the exceptional quality of its spun paste. It has a sweet and buttery flavor, with a pleasantly piquant aftertaste that becomes stronger with aging.
Graffe are soft Neapolitan fried sweets that are traditionally prepared for Carnival. It is believed that they were inspired by famous Austrian krapfen. The main characteristic of these leavened, doughnut-shaped fritters with a hole in the middle is their softness, achieved by the addition of moist, cooked potatoes in the dough.
After the frying process, graffe are repeatedly tossed in granulated sugar until they are coated in it, and are then enjoyed right away - they taste the best while still warm.
MOST ICONIC Graffe Napoletane
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Best Campanian Food Producers
Pastificio dei Campi is a renowned pasta producer from Gragnano, Italy, with a rich tradition of crafting high-quality pasta. Founded in 2007 by Giuseppe and Giovanna Di Martino, the company is dedicated to preserving the ancient art of pasta-making, which has flourished in Gragnano for over 500 years.
Giuseppe Di Martino, a third-generation pasta maker, recognized the importance of full traceability of raw materials. He initiated a collaboration with farmers in Apulia, particularly from the Tavoliere and Sub-Apennine Daunia regions, to secure high-quality durum wheat grown without chemical fertilizers or glyphosate, using only ancient grain varieties.
BEST Pastificio dei Campi Pasta Varieties
Pastificio Gentile is a renowned Italian pasta producer from Gragnano, a city known as the "pasta capital" in the Campania region. Founded in 1876, Pastificio Gentile is one of the historic pasta makers that continues to use traditional methods in its production.
Their pasta is made from high-quality durum wheat and shaped using bronze dies, which give it a rough texture that helps sauces adhere better. A key feature of their process is the slow drying at low temperatures, known as the Metodo Cirillo, which preserves the pasta’s nutritional value and authentic flavor.
BEST Pastificio Gentile Pasta Varieties
Pastificio Setaro is an esteemed Italian pasta manufacturer located in Torre Annunziata, near Naples. Established in 1939, this family-run business has been dedicated to the art of pasta-making for three generations. They specialize in producing artisanal pasta using traditional methods, including bronze die extrusion and slow drying at low temperatures, which contribute to the pasta's unique texture and ability to absorb sauces effectively.
Setaro offers a diverse range of pasta shapes, catering to both local and international markets, and is highly regarded by gourmet enthusiasts and chefs worldwide. Their commitment to quality and tradition has solidified their reputation as a leading producer of authentic Italian pasta.
BEST Pastificio Setaro Pasta Varieties
La Fabbrica della Pasta di Gragnano, located in the heart of Gragnano, near Sorrento, Pompeii, and the Amalfi Coast, is a family-owned pasta manufacturer with a rich tradition spanning three generations. The company is a pioneer in the art of crafting artisanal pasta and was the first in Gragnano to receive the prestigious Protected Geographical Indication (PGI) certification, ensuring the authenticity and quality of their products.
The company's product line includes over 100 pasta shapes, catering to both traditional and creative culinary needs. Their iconic "Paccheri" and "Scialatielli" are renowned worldwide, and they also produce gluten-free and organic pasta options to accommodate diverse dietary preferences.
BEST La Fabbrica della Pasta Gragnano Pasta Varieties
Pastificio Liguori is renowned for its tradition dating back to 1795, specializing in the production of authentic pasta from Gragnano. Their pasta carries the prestigious IGP certification, ensuring quality and a strong connection to local traditions.
Pasta production at Liguori follows strict methods, including slow drying at low temperatures, which ensures perfect texture and flavor. All products are made with carefully selected grains and water sourced from the Monte Lattari springs. The company utilizes blockchain technology to ensure full transparency and traceability of all ingredients.
BEST Pastificio Liguori Pasta Varieties
Located in Flumeri, within Italy's Campania region, Pasta Armando is renowned for its commitment to quality and tradition. The pasta is crafted exclusively from Italian durum wheat semolina, sourced directly from local farmers. This ensures a high-quality product with a minimum protein content of 13.5%. Utilizing bronze die extrusion and slow drying processes, Pasta Armando achieves a texture that excellently absorbs sauces, enhancing the overall culinary experience. Through the Armando's Supply Chain Plan, the company collaborates with approximately 850 farmers across nine regions in central and southern Italy.
This initiative promotes sustainable agriculture and ensures complete traceability from field to table.
BEST Pasta Armando Pasta
Pasta Rummo, founded in 1846 in Benevento, Italy, is distinguished by its unique production method called Lenta Lavorazione, or "slow processing". This technique allows the pasta to maintain optimal texture and flavor, even after prolonged cooking.
A combination of high-quality durum wheat and pure water from local sources contributes to the superior quality of their products. In addition to classic pasta, Rummo offers organic, whole-grain, gluten-free, and legume-based options, catering to various dietary needs.
Their commitment to tradition, innovation, and sustainability has made them a favorite among Italian cuisine enthusiasts worldwide.
Magno Food is an Italian producer of premium canned fish, based in Naples, in the Campania region - an area renowned for its rich culinary heritage and deep connection to the sea. The company specializes in exceptional Cantabrian anchovy fillets, meticulously hand-processed and preserved in high-quality olive oil, delivering a rich flavor and delicate texture.
Magno Food distinguishes itself through its careful selection of raw materials, using only anchovies from the North Atlantic, prized for their outstanding quality. By combining traditional methods with modern production techniques, Magno Food has built a reputation among culinary experts as one of Europe’s finest producers of gourmet canned fish.
AWARDS
Great Taste Awards - 2 stars
2024
Great Taste Awards - 3 stars
2023
Pasta Garofalo is a historic pasta brand established in 1789, located in Gragnano, Italy, a town famous for its pasta production. The company is known for its high-quality pasta, which is made from the finest durum wheat, and has earned the prestigious IGP (Protected Geographical Indication) certification.
Garofalo offers a diverse range of pasta types, including classic semolina, whole wheat, gluten-free, and legume-based varieties, catering to various dietary preferences. Their pasta is carefully crafted using traditional methods, ensuring excellent texture and flavor in every bite.
BEST Pasta Garofalo Pasta Varieties
Voiello is a prestigious Italian pasta brand with a rich history, renowned for producing high-quality pasta that represents the authentic taste of Naples and the surrounding Campania region. Founded in 1879, Voiello initially began as a small family business in the city of Torre Annunziata, near Naples.
Over the years, it became well-known for its premium pasta, made from 100% durum wheat semolina and crafted with traditional methods. Today, Voiello continues to be an important player in the pasta industry. While its production now takes place mainly in Marcianise, its historical connection to Naples and its commitment to quality still define its business.
BEST Voiello Pasta
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Best Campanian Food Products
Rigatoni from Pastificio dei Campi is a premium pasta made with the finest durum wheat semolina sourced from the region of Gragnano, a town renowned for its centuries-old pasta-making tradition. The pasta is carefully crafted using bronze dies, which give it a rough texture that perfectly holds sauces, ensuring a rich, flavorful bite with every mouthful.
Dried at low temperatures over a long period, Rigatoni di Gragnano maintains an al dente texture even after cooking. This artisanal process honors the traditional methods that have made Gragnano pasta famous worldwide.
Spaghetti di Gragnano from Pastificio dei Campi are a true reflection of the rich pasta-making tradition of Gragnano, a town known for its centuries-old craftsmanship. Made from the finest durum wheat semolina, these spaghetti are crafted using traditional bronze dies, giving them a rough texture that perfectly clings to any sauce.
The pasta is slow-dried at low temperatures, ensuring it maintains its al dente texture when cooked. This process, combined with the use of high-quality ingredients, gives the spaghetti a robust, authentic flavor that enhances any dish.
Spaghettini di Gragnano by Pastificio dei Campi is a high-quality pasta made from 100% Italian durum wheat semolina. This thinner version of the classic spaghetti is carefully crafted using traditional bronze-die extrusion, which gives it a rough texture that enhances sauce absorption.
The pasta undergoes a slow drying process at low temperatures, preserving its nutritional properties and exceptional taste. Thanks to its delicate yet firm consistency, spaghettini pairs perfectly with light sauces, seafood, or simple garlic and olive oil preparations.
SpaghettOne by Pastificio Gentile is a premium pasta made from high-quality Italian durum wheat semolina. This thicker version of traditional spaghetti is carefully crafted using bronze dies, giving it a rough surface that holds sauces beautifully.
The pasta is slowly dried using the "Cirillo" method, an age-old technique that preserves its flavor, texture, and nutritional value. Thanks to its firm bite and rich taste, SpaghettOne pairs perfectly with robust sauces like amatriciana, carbonara, or seafood-based recipes.
Lumaconi by Pastificio Gentile is a premium pasta variety from Gragnano, Italy, known for its large, shell-like shape. Made from high-quality Italian durum wheat semolina, it is bronze-extruded, giving it a rough surface that holds sauces exceptionally well.
The pasta undergoes a slow drying process at low temperatures, preserving its texture, flavor, and nutritional value. Due to its hollow and ridged structure, Lumaconi is ideal for stuffing with rich fillings such as ricotta, spinach, or meat-based sauces.
Fusilli Lavorati a Mano by Pastificio Gentile is a handcrafted pasta that showcases the traditional pasta-making techniques of Gragnano, Italy. Made from high-quality Italian durum wheat semolina, this pasta is carefully shaped by hand, resulting in its characteristic spiral form.
The rough texture, achieved through bronze-die extrusion, allows it to hold sauces beautifully, making it perfect for rich tomato-based, pesto, or creamy sauces. Each piece is slightly unique due to the artisanal production process, adding to its authenticity and charm.
AWARDS
World Cheese Awards - Super Gold
2023
Concours International de Lyon - Gold
2025
Italian Cheese Awards - Nominee
2023
AWARDS
International Chocolate Awards - Gold
2023, 2017
Cantabrian Anchovy Fillets in Beppino Occelli butter are a gourmet product made by MAGNO FOOD. The product features high-quality anchovy fillets sourced from the Cantabrian Sea, which are then preserved in premium "Beppino Occelli" butter. With a net weight of 120g and a drained weight of 60g, the package typically contains 12 to 14 fillets.
The combination of the rich, savory anchovies with the luxurious butter creates an exquisite and flavorful delicacy suitable for a variety of culinary applications.
AWARDS
Great Taste Awards - 2 stars
2024
Great Taste Awards - 3 stars
2023
AWARDS
World Cheese Awards - Super Gold
2022
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Campanian Foods” list until April 20, 2025, 8,986 ratings were recorded, of which 6,974 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.