Campania Cuisine: We Share Your Favorite Italian Dishes

Can a handful of simple ingredients tell the story of a place? We ask that because the flavors of campania are tied to land, sea, and smart, humble cooking.

We’re starting a friendly tour of the region campania, where the city naples sits on a wide Tyrrhenian coast. You’ll meet dishes born between islands like Capri and village kitchens along the shore.

We’ll show how pantry staples and a few techniques make classics you’ll love to cook at home. Expect clear swaps for weeknight ease, tips to add vegetables or lean proteins, and menu ideas from antipasti to dolci.

Follow along and you’ll learn why these recipes taste the way they do, how to prep ahead, and which shortcuts keep things authentic and fast. Let’s make southern italy favorites simple, healthy, and yours.

The flavors of Southern Italy today: a quick taste of the Campania region

A mix of sea wind and volcanic earth gives this region its signature acidity and clean seafood notes. The tyrrhenian sea shapes coastal life, while Mount Vesuvius and nearby massifs enrich soils with minerals that brighten vegetables and grapes.

Coastal towns favor quick, olive-forward cooking and fresh fish. Inland villages rely on grains, aged cheeses, and heartier preparations—patterns you’ll find across many italian regions.

We note how the Amalfi Coast turns lemons into a culinary motif, and how the island Capri inspires minimalist salads and simple seafood plates. Trade since ancient times brought olives and vines that remain central today.

• Pair coastal ingredients with pantry staples for light, fast meals.

• Map dishes to places—Naples and Salerno offer contrasting street and table flavors.

• For U.S. shoppers: seek good olive oil, ripe tomatoes, and imported cheeses to lift simple recipes.

Campania pantry essentials: extra virgin olive oil, San Marzano tomatoes, and fresh mozzarella

Great regional cooking starts with a few reliable staples. We focus on three: oil that finishes a dish, tomatoes that sing in sauce, and fresh cheese that melts or brightens a salad.

When to use robust oil versus gentle oil

Use extra virgin olive for finishing, dressings, and dishes where its fruitiness shows. Reserve virgin olive oil or a neutral oil for gentle sautés to avoid bitterness.

San Marzano tomatoes and sauce basics

Look for DOP-labeled San Marzano tomatoes grown between Naples and Salerno. Volcanic soils give them balanced sweetness and acidity that make clean, bright sauces.

• Slow-simmer crushed tomatoes with garlic and a pinch of salt to unlock sweetness.

• Make a large batch; freeze portions for quick weeknight use.

Choosing and storing fresh mozzarella

We compare mozzarella di bufala (from buffalo milk) with fior di latte (from cow milk). Mozzarella bufala is tangier and lush; cow milk mozzarella is milder and firmer.

• Store in its liquid and use within two days for best texture.

• To refresh, soak briefly in cool salted water before serving.

Quick buying checklist: DOP San Marzano, clear harvest date on olive oil, and fresh mozzarella with a milky aroma. These choices lift simple recipes into authentic, everyday meals.

Sea-kissed starters: antipasti inspired by the Tyrrhenian Sea

A good antipasto tastes like the coast: fresh, bright, and pared back to essentials. We favor plates that let a few top ingredients do the talking. These starters work as a welcome bite or a light first course.

Insalata Caprese: ripe tomato, fresh mozzarella, basil

Caprese began on Capri and shines with peak-season tomatoes, quality extra virgin olive oil, and basil.

Quick tips: slice tomatoes and cheese thinly, chill slightly, then drizzle oil and add a pinch of salt. Keep the salad cool so colors stay vibrant.

Impepata di cozze and shellfish

Impepata di cozze is a peppered mussel dish that highlights the natural brine of the sea.

We favor a fast steam with garlic, pepper, and parsley. Clean shellfish thoroughly and time cooking to avoid toughness.

Stuffed anchovies with lemon and crumbs

Anchovies are stuffed with breadcrumbs and local cheeses, then baked or fried for a crisp finish.

A squeeze of lemon brightens the filling. Add olives and herbs sparingly to keep coastal notes front and center.

Pasta traditions of Campania: from scialatielli to paccheri

In southern Italy, pasta is about texture, timing, and a few confident flavors. We focus on dishes that use simple ingredients to make big impressions.

Colatura di alici: anchovy curing liquid and oil sauces

Colatura is the clear, savory liquid drained from cured anchovies. Warm the oil gently, add a splash of colatura, toss with pasta, and finish with parsley and lemon for bright balance.

Spaghetti alla Nerano with provolone del Monaco

Thinly fried zucchini and a measured melt of provolone del Monaco create a silky coating. No cream needed—just patience with the zucchini and a quick stir to bind the cheese.

Neapolitan classics and seafood bowls

Gnocchi alla Sorrentina bakes potato gnocchi with ripe tomatoes, basil, and melted mozzarella for a cozy family bake. Puttanesca and alle vongole live beside these bakes in the kitchens of Naples Salerno.

Scialatielli alla pescatora

Scialatielli pairs perfectly with mussels, clams, shrimp, and calamari. We time shrimp and calamari carefully so they stay tender and the seafood flavor stays clean.

• Gluten-free and whole-grain pasta work well if you keep sauces light.

• Add zucchini, cherry tomatoes, or greens to keep your primi balanced and weeknight-friendly.

Neapolitan pizza mastery: dough, marinara sauce, and wood-fired magic

A simple circle of dough, a bright tomato smear, and hot fire are the heart of Neapolitan craft. We show how to get those pillowy rims and a tender center in a home oven.

Naples is the birthplace of Neapolitan pizza and its pizza-making is listed by UNESCO as an art. Two minimalist classics—Pizza Margherita and pizza marinara—rely on quality tomatoes, often San Marzano, fresh basil, and olive oil.

Traditional styles and simple sauces

For a true traditional pizza, focus on dough hydration, slow fermentation, and gentle shaping. Use a bright marinara sauce made from crushed tomatoes, garlic, and oregano. No long simmer—fresh flavor wins.

Fried variants: Montanara and pizza fritta

Montanara is fried first, then finished in high heat to puff and char. Pizza fritta is stuffed and sealed before frying—seal carefully to avoid leaks and fry at steady oil temperature for even cooking.

• Oven tips: steel or stone and a short broil mimic wood-fired heat.

• Keep toppings light so the crust and sauce shine.

• We recommend practicing one method at a time for best results.

Creamy cheeses beyond mozzarella: ricotta, provolone del Monaco, and more

From light, spreadable ricotta to aged provolone, cheeses guide texture and taste.

We show how each cheese works best: melting, grating, or finishing. That helps you pick the right ingredient for sauces, pastas, and salads.

Ricotta in savory pies, pasta fillings, and desserts

Ricotta adds silk to fillings and moisture to bakes without weight. Use it in savory pies, as a pasta filling, or lightly sweetened for crisp fritters and cakes.

Provolone del Monaco brings sweet, buttery notes. It melts with grace into Spaghetti alla Nerano and enriches sauces without heavy cream.

• Choose cheeses for the job—soft for spreading, firm for grating, aged for depth.

• Use smaller portions to let vegetables and herbs remain the star.

• For desserts, mix lightly sweetened ricotta with lemon zest for structure and freshness.

From the sea to the grill: secondi of fish and more

Grilling concentrates the sea's bright notes in each fillet, while light sauces keep the fish front and center. We favor quick methods that respect fresh seafood and bold, simple flavors.

Grilled fish and fried seafood platters

Coastal towns often grill tuna, red mullet, and sea bream over high heat. A simple marinade of olive oil, citrus, and herbs is all you need to highlight natural flavor.

• Marinade: olive oil, lemon zest, garlic, parsley—30 minutes for whole fish.

• Timing: use hot grill; add shrimp near the end so they stay tender.

• Mixed fritto: choose a light batter and steady oil at 350°F for crispness and less grease.

• Sides: lemon wedges, a plain green salad, and crusty bread to balance the brine of the sea.

Polpette al sugo and Parmigiana di melanzane

Polpette al sugo are meatballs simmered gently in balanced tomato sauce until tender. Low simmering keeps them soft and flavorful.

For parmigiana, we fry eggplant briefly, blot excess oil, and layer with sauce and cheese. This method cuts oil absorption and yields clean slices that satisfy.

Lemon-scented sweets of the Amalfi Coast

Bright citrus flavors define many desserts along the Amalfi Coast, where prized Sorrento and Amalfi lemons shape signature creams and glazes.

Delizia al limone and Sorrento lemons in cakes and creams

Delizia al limone is a dome cake filled and glazed with lemon cream. The region’s lemons have EU recognition for a reason: intense aroma and thin rind that give strong flavor without bitterness.

We show how to build lemon flavor in sponge, syrup, and cream so each bite pops. You’ll learn zesting and juicing techniques that maximize aroma without bitterness.

• Make-ahead: chill layers and cream so assembly is neat for guests.

• Light syrup: brush sparingly to keep the cake moist and not too sweet—perfect for warm weather on the amalfi coast.

• Single-serve tip: scale the recipe into mini domes and use lemons from island capri when available for extra perfume.

Bakery icons of Naples and Salerno

Sweet counters in Naples and Salerno brim with pastries that tell local stories in each bite. These classics balance crisp layers, soft crumbs, and bright fillings.

Sfogliatella and baba au rum on the pastry counter

Sfogliatella is a shell-shaped pastry filled with sweetened ricotta. Aim for many thin layers so the shell shatters on the first bite.

Keep the ricotta filling smooth and not watery by draining it briefly and folding in a little sugar and citrus zest.

Baba au rum is a small sponge soaked in syrup and rum. Syrup the cake gradually so the crumb stays plush without becoming soggy.

Torta Caprese from Capri, plus pastiera Napoletana

Torta Caprese is a flourless chocolate-and-almond cake from island capri. Use finely ground almonds for structure and fold gently to keep the crumb tender.

Pastiera Napoletana blends cooked wheat, citrus, and sweetened ricotta—now enjoyed year-round beyond city naples' Easter tables.

• Grind almonds finely; fold to avoid deflating the batter.

• Syrup in stages for baba; let cakes rest before serving.

• Flavor tweaks: citrus zest, espresso, or toasted nuts for variety.

• Storage tip: wrap portions to retain moisture and serve within 2–3 days.

Festive bites and saints’ day favorites

Special days bring simple sweets that tell local stories in a single bite. In towns across the region, bakeries fill trays for parish festivals and family tables.

Zeppole di San Giuseppe: a pastry for Saint Joseph

Zeppole di San Giuseppe are choux swirls filled with pastry cream and topped with a cherry. They shine on Saint Joseph’s Day and show up year-round in bakeries.

Get bakery-level zeppole by nailing three choux steps:

• Steam lift: cook the dough until it pulls from the pan and feels glossy.

• Proper drying: bake until the shell is light and dry inside to hold fillings.

• Cool filling: fill only when shells are cool to keep crispness.

We offer lighter pastry cream options flavored with lemon or vanilla. For a tangier, protein-forward twist, try a ricotta-based filling that holds up well in warm weather.

Assembly and make-ahead tips: keep shells separate until service, pipe fillings gently, and add cherries last. You can freeze baked shells and warm them briefly before filling. Finish with a simple syrup glaze for shine and a festive look.

Wines of volcanic soils: white wine and red wine from Campania

From ash-rich slopes near Mount Vesuvius come whites that feel both bright and textured. These bottles mirror the sea-salt and mineral notes we taste in coastal dishes.

Greco di Tufo and Fiano di Avellino with seafood and salad

Greco di Tufo pairs beautifully with briny starters and simple crudo. Its citrus edge lifts shellfish and light salads.

Fiano di Avellino brings rounder texture. It suits richer seafood, grilled vegetables, and tomato-light fish preparations.

Aglianico and Falerno del Massico with rich tomato and cheese dishes

Aglianico and Falerno del Massico are bold reds that stand up to tomato sauces and baked cheeses. They add structure and savory depth to classics.

• Serve chilled whites too cool and aromas mute; aim for a gentle chill to reveal flavor.

• Use tulip-shaped white glasses and broader red glasses for reds.

• Decant young reds briefly to soften tannins before serving.

Limoncello and beyond: sipping the region

Simple lemon infusions became local rituals, served after supper or mixed into lively spritzes. We celebrate how a small glass can feel like a warm evening on the Amalfi Coast.

Classic limoncello digestif and spritzes with a citrus twist

Limoncello is bright, sweet, and intensely lemon-scented. Serve it well chilled—ice-cold bottles give a smooth, clean finish that settles the palate after a meal.

Try a no-fuss spritz: 1 part limoncello, 2 parts Prosecco, splash of soda, and a thin lemon wheel. It’s bubbly, balanced, and easy for guests.

• Home infusion: steep organic lemon zest in high-proof neutral spirit for 7–10 days, strain, then sweeten with simple syrup to taste.

• Balance tip: aim for a syrup that lets citrus shine; too sweet will mask aroma and pair poorly with food.

• Nonalcoholic option: use lemon syrup plus sparkling water and a touch of herbal bitters for complexity.

Olives, olive oil, and tomatoes: salads and contorni to round out the table

Simple sides—greens, olives, and ripe tomatoes—bring balance to bold mains. The region’s climate favors tough, flavorful greens that pair naturally with bright oil and sea salt. We keep preparations short so the produce shines.

Olive-studded escarole and broccoli rabe basics

Blanch broccoli rabe to tame bitterness, then sauté with garlic and a gloss of extra virgin for depth. We finish with lemon or a few chopped olives to cut richness.

Tomato salads and grain-forward options

For a quick tomato salad, slice peak tomatoes, toss with olive oil, flaky salt, and torn herbs. Add farro or barley for a heartier salad that works as a light main.

• Balance bitter greens: pair broccoli rabe with olives and lemon for contrast.

• Speedy contorno: escarole with olives and capers pairs well with seafood or baked pasta.

• Storage tips: refresh herbs in cool water and use neutral oil for cooking when you want less olive flavor.

Campania on a plate in the United States

Finding authentic Italian ingredients in the U.S. makes weeknight cooking feel like a short trip to Naples and the Amalfi coastline.

We’ll show you how to shop and store key items so flavors stay true.

How to source mozzarella bufala, San Marzano, and extra virgin olive oil

San Marzano tomatoes grow between Naples Salerno in volcanic soils and often carry DOP seals. Look for that label to avoid generic canned tomatoes.

Choose extra virgin for finishing salads and drizzling. Use virgin olive oil or a lighter oil for gentle sautés to stretch your budget without losing quality.

Pick mozzarella bufala for caprese and salads when you want creamy tang. Use fresh mozzarella from cow’s milk for pizza and bakes where a firmer texture works best.

• Buy from reputable mail-order shops with clear harvest or pack dates.

• Store cheeses in their liquid or tightly wrapped; use within two days for best texture.

• Taste a spoonful before cooking—clean acidity and bright olive notes mean imports survived transit well.

• U.S. swaps: use high-quality canned tomatoes and a good domestic buffalo-style mozzarella if imports aren’t available.

Where to taste it all in the region today

Taste the region through markets, bakeries, and tiny restaurants tucked into historic alleys. We steer you to places where local ingredients and long traditions meet warm service and honest food.

City life and old-world craft

City Naples is a living kitchen: its historic center is a UNESCO site and overflows with pizza stands, espresso bars, and markets. Visit early for bakery windows and late for streetside pizza—both show craft passed down through generations.

Coastal dining and island lightness

On the Amalfi Coast, choose cliffside trattorias for lemon-forward seafood and slow views. Plan tastings in off-peak hours to enjoy calm service and fresh plates.

Island specialties and vineyard detours

The island Capri favors delicate salads, Caprese, and small pastries—perfect for light, elegant meals after a stroll. Nearby Mount Vesuvius vineyards serve volcanic wines that pair beautifully with seafood and tomato dishes.

• Markets: taste street food and buy pantry finds in the morning.

• Timing: aim for relaxed afternoons and avoid the busiest lunchtime rush.

• Etiquette tip: order a coffee at the bar, then sit; ask for local recommendations and accept a small walk to better-value spots.

campania

Layers of history show up in every recipe here, from olive presses to seaside salt curing. Influences from the Greeks, Etruscans, Samnites, and Romans shaped local foodways in ancient times, creating tools and techniques still used today.

Because this region sits where trade and migration met, its kitchens borrowed methods and ingredients from many sources. As one of the most visited of the italian regions, the Metropolitan City of Naples carries both deep tradition and modern demand.

We trace how pressing olives, curing fish, and baking breads became everyday craft. We also suggest pantry adds—try toasted nuts for crunch and protein in salads, pastas, and desserts.

• Respect seasonality: shop what’s fresh and build simple plates.

• Celebrate grains and legumes as mainstays, not just sides.

• Cook just enough so textures and flavors stay bright.

Bringing Campania’s spirit to your table

Turn a weekend of prep into weekday magic: make a simple tomato sauce, portion it, and freeze. That base speeds dinners from pizza to pasta and baked dishes.

Keep dough in the freezer for quick pizzas topped with San Marzano tomatoes and a scatter of cheese or fresh mozzarella. A basic marinara sauce can become puttanesca with olives and capers or bake into gnocchi with fresh mozzarella.

Pair shrimp and seafood pastas with crisp white wine. Reserve structured red wine for oven-baked tomato sauce dishes and aged cheese.

Round the table with a bright salad, quick-sautéed broccoli rabe, a drizzle of extra virgin olive oil, and a handful of toasted nuts. Finish simply: a lemon-kissed cake or fruit with ricotta and a small pour of wine.

Cook seasonally, taste often, and let Campania’s spirit guide your plates.