Make your experience unforgettable
The beaches of Campania will create the perfect environment
for your holidays in our villas.
Idyllic Campania is home to some of Italy’s most beautiful scenery, but there’s also a vibrant food scene to be discovered. From pizza-loving Naples in the north to fresh fruits, vegetables and cheeses in the countryside and along the stunning Amalfi Coast, discover the cuisine of Campania and why it should be at the top of your must-visit list. The pizza is perhaps the best example of food in Campania – the simple combination of incredible fresh ingredients, fresh buffalo mozzarella, ripe, sun-kissed tomatoes and fresh bread created the very first pizza margherita over a century ago.
Travel along Campania’s coastline and you’ll find some of the best fish and seafood in Italy. Stroll along the stunning Amalfi Coast and you’ll see stepped hillsides covered in lemon groves. Amalfi lemons – and indeed, their cousins from nearby Sorrento – are renowned for their wonderful flavour and aroma, whether eaten fresh or drunk in limoncello.
One of Italy’s all-time favorites, linguine allo scoglio is a typical southern Italian seafood dish or piatto di mare. Pasta could be either linguine or spaghetti, and a combination of seafood and shellfish. Another Neapolitan dish is Spaghetti alle Vongole. Quick and easy to prepare, it is a Neapolitan first course quite popular during the winter holidays, although the ingredients are fresh and summery. The queen of pasta dishes is Spaghetti ai ricci – sea urchin. They are called ricci in Italy (di mare means from the sea) and are considered a culinary delicacy – the two most common ways to eat them are very fresh and raw with a squeeze of lemon juice (like oysters) or in a dressing for pasta. In the pasta dish it is the hot, cooked pasta that warms (and ‘cooks’) the roe – flip and toss the roe over and over until all of the ingredients of the pasta sauce are evenly distributed.
Fish is the basis of Campanian diet, especially along the region’s stunning coastline, and on the islands ringing the Bay of Naples. Fishermen in some villages still go out at night in lighted fishing boats to attract and net anchovies, which are cooked fresh or cured with salt. Some of the most popular fish varieties are aguglie (needle fish); calamari (squid); cicale (mantis shrimp); cozze (mussels); mazzancolle (a type of prawn); orata (seabream or daurade); pesce spada (swordfish); seppia (cuttlefish); scorfano di fondale (ocean perch); scorfano rosso (scorpion fish); andscampi (langoustines). Campanian chefs know how to treat fresh fish, using simple preparations
that showcase the fresh flavors of the region. These are some of the typical preparations: baked, fried, grilled and smoked.
Sfogliatella is one of the most famous Italian pastries, it is an elaborate dessert made with multiple layers of paper-thin dough arranged in a clam-shaped pocket, filled with a delicious cream made with semolina, water, ricotta, sugar, eggs, cubed candied fruit, cinnamon, and a pinch of salt. Another version of this dessert is coda d’aragosta, literally meaning lobster tail, filled with pastry cream. Traditionally, sfogliatella should always be served freshly prepared, while still crispy, preferably warm and dusted with powdered sugar.
Babà Napoletani is a speciality of Campania although the origin of this this famous dessert lie in eastern European babka – these baked cakes made their way to the pâtisseries of Paris, and subsequently to the kitchens of Naples via travelling French chefs. Today, Campania is the place to be if you’re looking for a great babà – the best versions are soft, spongy, and soaked with citrus syrup.
Idyllic Campania is home to some of Italy’s most beautiful scenery, but there’s also a vibrant food scene to be discovered. From pizza-loving Naples in the north to fresh fruits, vegetables and cheeses in the countryside and along the stunning Amalfi Coast, discover the cuisine of Campania and why it should be at the top of your must-visit list. The pizza is perhaps the best example of food in Campania – the simple combination of incredible fresh ingredients, fresh buffalo mozzarella, ripe, sun-kissed tomatoes and fresh bread created the very first pizza margherita over a century ago.
Travel along Campania’s coastline and you’ll find some of the best fish and seafood in Italy. Stroll along the stunning Amalfi Coast and you’ll see stepped hillsides covered in lemon groves. Amalfi lemons – and indeed, their cousins from nearby Sorrento – are renowned for their wonderful flavour and aroma, whether eaten fresh or drunk in limoncello.
One of Italy’s all-time favorites, linguine allo scoglio is a typical southern Italian seafood dish or piatto di mare. Pasta could be either linguine or spaghetti, and a combination of seafood and shellfish. Another Neapolitan dish is Spaghetti alle Vongole. Quick and easy to prepare, it is a Neapolitan first course quite popular during the winter holidays, although the ingredients are fresh and summery. The queen of pasta dishes is Spaghetti ai ricci – sea urchin. They are called ricci in Italy (di mare means from the sea) and are considered a culinary delicacy – the two most common ways to eat them are very fresh and raw with a squeeze of lemon juice (like oysters) or in a dressing for pasta. In the pasta dish it is the hot, cooked pasta that warms (and ‘cooks’) the roe – flip and toss the roe over and over until all of the ingredients of the pasta sauce are evenly distributed.
Fish is the basis of Campanian diet, especially along the region’s stunning coastline, and on the islands ringing the Bay of Naples. Fishermen in some villages still go out at night in lighted fishing boats to attract and net anchovies, which are cooked fresh or cured with salt. Some of the most popular fish varieties are aguglie (needle fish); calamari (squid); cicale (mantis shrimp); cozze (mussels); mazzancolle (a type of prawn); orata (seabream or daurade); pesce spada (swordfish); seppia (cuttlefish); scorfano di fondale (ocean perch); scorfano rosso (scorpion fish); andscampi (langoustines). Campanian chefs know how to treat fresh fish, using simple preparations
that showcase the fresh flavors of the region. These are some of the typical preparations: baked, fried, grilled and smoked.
Sfogliatella is one of the most famous Italian pastries, it is an elaborate dessert made with multiple layers of paper-thin dough arranged in a clam-shaped pocket, filled with a delicious cream made with semolina, water, ricotta, sugar, eggs, cubed candied fruit, cinnamon, and a pinch of salt. Another version of this dessert is coda d’aragosta, literally meaning lobster tail, filled with pastry cream. Traditionally, sfogliatella should always be served freshly prepared, while still crispy, preferably warm and dusted with powdered sugar.
Babà Napoletani is a speciality of Campania although the origin of this this famous dessert lie in eastern European babka – these baked cakes made their way to the pâtisseries of Paris, and subsequently to the kitchens of Naples via travelling French chefs. Today, Campania is the place to be if you’re looking for a great babà – the best versions are soft, spongy, and soaked with citrus syrup.
Having a breakfast or drink a cocktail looking onto to Mediterranean Sea is always a magic experience.
If you’re looking to immerse yourself in the Mediterranean you have always imagined, then these experiences are made for you.
