Cuisine from land and sea

From the teeming coastal waters and the fertile plains come Sorrento lemons and Vesuvian apricots, Paestum artichokes and lobsters from the Gulf of Salerno.

A region waiting to be discovered, where quality and territory are closely linked and Nature and History dine at the same table.

Its friendly nature, traditions and culture have truly preserved the peasant "way of life" that Ancel Keys studied and then called ''Mediterranean Diet'', but that should just about be called ''Diet of Southern Italy'' for its exact location.

Spaghetti, pizza and buffalo mozzarella have made Neapolitan cuisine famous worldwide, but there are many other surprises in store for anyone wishing to stray off the beaten track.

In addition to linguine served with seafood or the legendary ragù meat sauce, traditional popular dishes co-exist with the aristocratic cuisine of the past like rice sartù and pasta timballi, created by the “monzù” French chefs who came to Naples in the 18th century.

This is without even mentioning the production of extra-virgin olive oil and wine, which has had a strong tradition here since Greek and Roman times: from Lacryma Christi to Solopaca and the three DOCG (Controlled and Guaranteed Denomination of Origin) – Taurasi, Fiano di Avellino and Greco di Tufo, the jewels in the crown of a wine-making tradition rich in local vines that in recent years has come on in leaps and bounds.

Unmistakable aromas, such as freshly baked bread, which has special importance in the culture of local communities and whose shape and texture varies from place to place.

Wine Trails have been established throughout the Neapolitan Riviera: these lead to wineries open to the public, vineyards, traditional restaurants and handicraft shops and allow visitors to sample typical products both in historic towns and amidst the beauty of the natural environment, providing an opportunity to enjoy a holiday off the beaten track.

Our Gourmet Hotels on the Amalfi Coast

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"© Regione Campania - Assessorato al Turismo ed ai Beni Culturali"