Street foodRegional specialties
Campania, with love.
Soft-centered pizza, seafood pasta and tomato-rich home cooking offer different ways into Campania. Leave room for a pastry: sfogliatella and torta caprese make very different sweet endings.
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Primi
DolciFrom the first bite to the last
Find your bearings ↓A little taste of Campania.
Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts
No specialties match this combination.
AntipastiInsalata Caprese
Ripe tomatoes, fresh mozzarella and basil make a cool Campanian salad, dressed simply with olive oil and a little salt.
PrimiGnocchi alla Sorrentina
Potato gnocchi bake in tomato sauce with mozzarella, basil and grated cheese, forming soft dumplings beneath a bubbling top.
PrimiLinguine ai Frutti di Mare
Linguine catches the juices of mussels, clams, squid and shrimp, with garlic, white wine and tomato making a light seafood sauce.
PrimiMinestra Maritata
Tender pieces of pork and chicken meet leafy greens in a savory broth, a substantial Neapolitan soup finished with grated cheese.
PrimiPaccheri con Ragù Napoletano
Large pasta tubes hold a rich tomato ragù made with slowly braised beef, pork ribs and sausage, finished with grated cheese.
PrimiPasta alla Puttanesca
Tomatoes, dark olives, capers and garlic make a quick, briny sauce that clings to spaghetti, with a little chili and parsley.
PrimiPasta con Cozze e Pecorino
Large pasta tubes hold mussels and their savory juices, finished off the heat with grated pecorino and a little parsley.
PrimiPasta e Piselli
Small pasta simmers with sweet peas and softened onion, then gets a little grated cheese for a creamy, spoonable first course.
PrimiSpaghetti Aglio e Olio
Spaghetti is tossed with gently warmed garlic, olive oil and chili, using a little pasta water to make a glossy coating.
PrimiSpaghetti alle Vongole
Clams, garlic and white wine give spaghetti a light, savory sauce, finished with parsley and a little starchy pasta water.
SecondiAcqua Pazza
White fish gently poaches with tomatoes, garlic and white wine, leaving a light broth to spoon up with bread.
SecondiBraciole Napoletane
Beef rolls filled with pecorino, parsley, pine nuts and raisins simmer slowly in tomato sauce until tender.
SecondiCalamari Ripieni
Squid tubes hold a savory bread-and-tentacle filling with olives and capers, then simmer gently in a light tomato sauce.
SecondiMelanzane alla Parmigiana
Fried eggplant slices are layered with tomato, basil and melting cheese, then baked and rested before cutting into soft portions.
SecondiPolpette al Sugo
Soft beef-and-pork meatballs with bread, parsley and pecorino simmer in tomato sauce, served as a meat course in this Campanian-style version.
SecondiZuppa di Pesce
Pieces of fish and squid share a tomato broth with mussels and clams, served with toasted bread for the juices.
Street foodPizza Napoletana
A soft, thin center and a raised rim carry tomato, melted mozzarella and basil in the Margherita version of Neapolitan pizza.
DolciSfogliatella
Crisp ridges of pastry surround a sweet ricotta-and-semolina filling scented with citrus, in the riccia version of the Neapolitan specialty.
DolciTorta Caprese
Dark chocolate and ground almonds make a rich, moist cake with a delicate crust and a light dusting of powdered sugar.
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