Durum wheat pastas like paccheri from Gragnano find a worthy seasoning in veracious clams, baby octopuses, sea truffles; or in flavorful garden vegetables, such as Vesuvian cherry tomatoes and grass peas. Rich and delicious are also the soups, like fava bean soup, and the married soup, based on chicory.
From the coasts come fish and crustaceans in a thousand varieties: turbot, sea bass, sea breams, red porgies, and black porgy, typical of the Gulf of Naples and the Amalfi Coast, which enter preparations grilled, baked or in “all’acqua pazza” cooking. As for meats, the most traditional are kid, lamb, and pork; while from the pastures come smoked Scamorza, Podolian Caciocavallo, buffalo mozzarella, and white ricottas. Sumptuous are also the pastries and the entire dessert chapter, with specialties echoing the Bourbon glory: babà, pastiera and sfogliatelle.
Among the wines, regional DOC deserve mention, such as Greco di Tufo, Cilento, Fiano di Avellino, Costa d’Amalfi or Campi Flegrei. Addresses not to be missed are finally: Amici Miei, A Fenestella, Ciro a Santa Brigida, La Sacrestia di Napoli, Mimì Alla Ferrovia, in Naples; Il Principe, in Pompeii (Naples); Buca di Bacco, Il Capitano, La Sponda dell’Hotel Sirenuse, in Positano (Salerno); Marina Grande, Da Maria, La Caravella, in Amalfi (Salerno); Antica Trattoria Martella and La Maschera Locanda d’Autore, in Avellino; Da Paolino, in Capri-Marina Grande; Alberto, in Ischia Porto, La Favorita ‘O Parrucchiano, in Sorrento.
