Campania is well known for its rich and varied cuisine, which features an exquisite variety of dishes and ingredients that highlight the region's culinary heritage.

Campania presents one of the most renowned cuisines in Italy and there are some staple dishes that you must try when visiting.

Naples, the capital of Campania, is the birthplace of the iconic Neapolitan pizza. With its thin, soft crust, San Marzano tomatoes, Fior di Latte or Mozzarella di Bufala, and fragrant basil, it is a must-try when visiting the region.

The parmigiana di melanzane is another typical dish worth trying, an original kind of vegetable lasagne made from aubergine or eggplant layered alternately with fresh tomato sauce and mozzarella.

Of course, when in Campania, taste the exceptional buffalo mozzarella, made from the milk of water buffaloes. This creamy, delicate cheese is a true local speciality and a delight to savour.

Neopolitan pastries are also justly famous, far richer and guilt-making than up north but ultimately well worth the worry. Try the Sfogliatella Liscia and Sfogliatella Riccia, a flaky pastry filled with ricotta, semolina, and candied fruit and Pastiera Napoletana, a fragrant pie made with wheat berries, ricotta cheese, and citrus flavours.

Wines from Campania have developed massively in the last few years with Greco di Tufo (White) now extremely popular throughout the peninsula even if it has made few inroads overseas. Another typical tipple from the area is the enigmatically named Lachryma Christi (Red and White) grown on the slopes of Vesuvius for an earthy flavour. And, of course, savour Limoncello, a liqueur made by steeping lemon zest in alcohol and sugar, resulting in a refreshing digestif that captures the essence of the region.