Food of Campania: 25 Traditional Dishes & Drinks
Looking for the traditional food of Campania? The must-try highlights of Campania cuisine? From starters to pasta to pizza to desserts—and even drinks—it’s all here!
Whether you’re traveling to the Amalfi Coast, the city of Naples, the island of Capri, or the province of Salerno, this list has the Campania foods you won’t want to miss!
My grandmother’s family came to America from the region of Campania. I not only grew up eating Italian food with roots in this region, I’ve been eating most of the foods below my entire life.
Still, as a chef and a food travel writer, each time I visit this part of southern Italy, I excitedly look forward to the local dishes of Campania’s cuisine.
On my last trip to the region, I spent a glorious month in Salerno and the surrounding area. My husband Mike and I did a really deep dive into Campania food and even found some dishes we had never tasted before.
In other words, we’ve thoroughly done the research for you on what to eat in Campania!
Fried seafood, one of the most popular Campania foods
What is Campania known for?
Campania is known for some of Italy’s most prized food products and produce like mozzarella di bufala (mozzarella made from buffalo milk), San Marzano tomatoes, incredible lemons, and fresh seafood.
These ingredients are the foundation of the cuisine of the Campania region.
In all Italian regions, the most excellent local foods seem to start with simple local ingredients, so that’s where we’ll start. (Is that an Italian food saying? It should be!)
Campania Cheeses
Hands down the most popular Italian cheese in Campania is mozzarella di bufala.
To clarify, buffalo mozzarella is made from the milk of water buffalo, not the kind of buffalo you see roaming the plains of the American West.
Fior di latte is also a fresh mozzarella cheese, but it is made with cow’s milk.
Of course, not all of Campania’s local cheeses are mozzarella varieties. Hard cheese fans should try the sweet and buttery provolone del Monaco.
Campania Produce
Both the Amalfi lemon and Sorrento lemon have earned protective status from the EU. They are incorporated into everything from pastas to desserts to limoncello.
San Marzano tomatoes are grown in the fertile land between Naples and Salerno. The volcanic soil in this region is credited with creating tomatoes endowed with the perfect balance of sweetness and acidity. They are used in all kinds of Campania recipes, from marinara sauce to salads.
Campania Seafood
Fresh seafood is a staple food in Campania. Restaurants serve an abundance of anchovies, sardines, calamari, octopus, shrimp, eel, sea bream, swordfish, tuna, and sea bass every way you can imagine.
Fried seafood is often served as a starter. You’ll also see paper cones filled with fried fish in Naples as a street food.
Amazing ingredients are the foundation of the food of Campania.
What to eat & Drink in Campania
If you’re looking to taste the best food of Campania and enjoy the region’s best bevvies, these are our recommendations for the traditional dishes and drinks not to miss.
Food of Campania: Antipasti
Antipasti are the starters or appetizers that are served at the beginning of the meal.
1. insalata Caprese—Capri Salad
Insalata Caprese, one of the most famous Campania foods
Hailing from the Island of Capri, the Caprese salad is one of the most famous foods of Campania. In fact, it’s one of the dishes of Italian cuisine that is widely served internationally.
The recipe combines a few simple ingredients to create an extraordinary dish. Sliced fresh tomatoes, preferably San Marzanos, make the base of the dish. Next, sliced mozzarella cheese, usually mozzarella di bufala is added and topped with fresh basil leaves, a drizzle of olive oil, and a touch of salt.
The quality of this salad will depend on the quality of the ingredients. Therefore, the salad is best ordered in summer when the seasonal ingredients (tomatoes and basil) are at their peak. Additionally, it is imperative that a top-grade extra virgin olive oil is used.
2. Impepata di Cozze—Peppered Mussels
Impepata di cozze next to stuffed anchovies
These are one of my favorite Campania foods! Seasoned with black pepper and garlic, impepata di cozze are one of the most popular starters in the region.
The Tyrrhenian Sea (part of the Mediterranean Sea) is loaded with tasty mollusks, so you will find peppered mussels on almost every local restaurant menu.
When I’m visiting the Campania region, I never hesitate to order this traditional dish. The portion is usually generous, the mussels fresh, and the price affordable.
3. Acciughe Ripiene—Stuffed Anchovies
Fried stuffed anchovies are a delicious way to start a meal in Campania.
Anchovies are another seafood in abundance off the coast of the Campania region.
Some anchovies are so small you can eat multiple fish in one bite. Others are still small, about the size of a thumb, but are large enough to stuff.
The fish are butterflied and filled with lemon, breadcrumb, seasonings, and local cheeses. They are then baked or breaded and fried. I’ve tasted the two preparations, and although I prefer the baked, both are delicious.
Food of Campania: Pasta
Each region of Italy has pastas of different shapes that are customary for that area.
Some of the unique pasta types of Campania are paccheri, mafalde, scialatielli, and calamarata.
No matter which type of pasta you choose, it will be considered a primi piatti, or first course.
Mike and I will often share a pasta dish for a first course and then share an entrée. However, sometimes we break the “rules” and order pasta for the second course too, and servers have never complained.
4. Colatura di Alici—Anchovy Sauce
Colatura di alici, one of the most traditional Campania dishes
Colatura di alici is one of the most traditional Campania recipes in the region. It is also one of the most simplistic pasta sauces as it uses the olive oil from marinating anchovies as the base.
Some chefs will throw additional anchovies or bottarga into the dish, but many times it will just be the pasta and the oil. Even if you’re not a huge anchovy fan, it’s worth trying colatura di alici for the unique culinary experience.
5. Spaghetti alla Nerano—Nerano-style Spaghetti
Spaghetti alla Nerano, one of my favorite dishes of Campania
When I watched Stanly Tucci’s episode of “Searching for Italy” set in Campania, I thought he was nuts raving about Spaghetti alla Nerano. Come to find out, he was spot on.
Truly, pan-fried thinly sliced fried zucchini with a touch of provolone del Monaco is magical. However, I will admit that when I ordered this dish that hails from the village of Nerano for the first time, I was doing so purely for research purposes.
To my surprise, it was love at first bite, and now pasta Nerano is one of my favorite Campania dishes. I even found myself ordering a Nerano pizza (stick with the pasta).
6. Spaghetti alla Puttanesca
Spaghetti alla puttanesca, a famous food from Naples
Depending on who you talk to about Campania food history, this Neapolitan dish was either created by peasants or prostitutes.
Either way, you should try it.
The simple combination of tomato sauce, black olives, garlic, capers, and anchovies make spaghetti alla puttanesca one of the most popular dishes of Campania—and deservedly so.
7. Gnocchi alla SorrentinA—Gnocchi from Sorrento
Gnocchi alla Sorrentina, a traditional pasta dish from the Sorrento Peninsula
Gnocchi alla Sorrentina is one of the traditional dishes from the Sorrento Peninsula, which forms the southern border of the Gulf of Naples.
This vegetarian staple bakes potato gnocchi with some of the most beloved ingredients of the region: tomatoes, basil, and mozzarella cheese.
Yup, it’s the pasta version of pizza Margherita.
8. Spaghetti alle Vongole—Spaghetti with Clams
Spaghetti alle vongole, one of the internationally acclaimed foods from Campania, Italy
This is a Campania, Italy, food that’s one of the most popular Italian dishes in America.
If you’ve never had it, try it! However, if spaghetti with clams is one of your regular orders at Italian restaurants in the States, I recommend skipping spaghetti alle vongole in Campania in lieu of something new.
The clams may be slightly different than what you’re used to, but otherwise, this tasty pasta will probably be very similar to your back-home Italian go-to. If you normally add parmesan cheese to the dish, you should know that doing so is a definite no-no in Italy; choose to cheese up in Campania at your own risk.
9. Scialatielli alla Pescatora—seafood pasta
Scialatielli alla pescatora, one of the traditional Campania dishes of the Amalfi Coast
Scialatielli alla pescatora, sometimes called scialatielli alla scoglio or scialatielli al frutti di mare, is one of the signature dishes of the Amalfi Peninsula.
The handmade scialatielli pasta is like a thick fettuccini with irregular edges. It is tossed with tomatoes and a mix of seafood like mussels, clams, shrimp, and calamari.
Some chefs replace the sciallatielli with one of the local tube shapes pastas like paccheri or calamarata.
In northern Italy, in places like Venice, Alto Adige, and Milan, the pasta is replaced altogether with rice to make risotto alla pescatora.
Food of Campania: Pizza
The most popular food from Campania is undoubtedly pizza! After all, Naples, Italy, the capital of Campania, is the birthplace of pizza.
Not only is Naples’s historic center a UNESCO World Heritage Site, but UNESCO also recognizes the art of making traditional pizza Napoletana.
10. Pizza Napoletana—Neapolitan pizza
Pizza Napoletana, the world's best pizza, was born in Naples, Italy.
The best pizza in the world is in Campania. I was raised on New York–style pizza, have tried countless Chicago deep-dish pizzas, and have sampled the pizza specialties of Colorado, St. Louis, Detroit, and, of course, my now home state of California, and none come close to the magnificence of Neapolitan pizza. Not even Roman pizza!
Luckily, although it was created in Naples, you’ll find excellent authentic Neapolitan pizza throughout the region.
Pizza Napoletana is all about the dough and crust. The rim is thick, fluffy, and slightly charred from the wood-fired oven. The center is thin and soft.
Some traditional pizza makers are intent on showing off their crust. As a result, they only offer the most basic versions, like pizza marinara (just tomato sauce, no cheese) and pizza Margherita (tomato, basil, and mozzarella), so there is very little to distract you from the texture and flavor of the perfectly prepared wood-fired dough.
However, some of the more modern pizza chefs will have long menus with countless pizza toppings.
No matter how it is topped, this famous food from Naples is considered a main course in Italy, and typically each person eats a whole pie (with a knife and fork).
11. Montanara
Montanara, a type of fried pizza popular in Campania
At first glance, Montanara may look like your typical Napoletana pizza. It may have the same shape, use the same pizza dough, cheese, and sauce, but the cooking method makes all the difference.
The Montanara dough is fried then topped with sauce and fior di latte and baked just enough to melt the cheese. The result is an amazing pizza unlike anything you’ve ever tried.
12. Pizza Fritta—Fried Pizza
Pizza fritta, another must-try food in Campania
Although Montanara is a type of fried pizza, when the people of Campania order fried pizza other than Montanara, it more resembles a calzone than a pizza.
The dough is folded and can be stuffed with Italian cheeses, veggies, or meats—pretty much anything you can put on top of a traditional pizza can go inside a fried one. My favorite is pizza fritta con scarole, fried pizza with escarole, olives, and capers.
On the streets of Naples, pizza fritta is a traditional Neapolitan street food sold from pizzeria windows. It’s much easier to eat on the go than a pizza!
Secondi Piatti—Second Courses
A couple of things you should know about second courses. First, these are not American portion entrées. They are smaller, specifically designed to eat after a starter or primi.
Second, you are not required to order a secondi piatti. But if you do, here are a few to consider.
13. Parmigiana di Melanzane—Eggplant Parmigiana
One of the best Italian vegetarian dishes, eggplant parmigiana
Eggplant Parmigiana layers fried eggplant with tomato sauce and cheese. It may sound simple enough, but it’s one of the recipes that varies widely from family to family and restaurant to restaurant. This Italian recipe even crosses regional borders.
In addition to Campania, Sicily and Parma both lay claim to the origins of Parmigiana di Melanzane. However, versions using mozzarella instead of parmigiana cheese usually give the credit to the region most famous for it.
14. Polpette al Sugo—Meatballs in Sauce
Meatballs in Italy will be served with sauce, not pasta
Italian meatballs are another dish that varies quite a bit. If you’ve read some of my other Italian articles, you may know that my grandmother made the best meatballs in the world, so I am quite picky about them.
I find the meatballs in Campania to be extra moist due to the fact that they usually contain a good amount of cheese in them.
Meatballs will be listed on menus as a secondi piatti, or sometimes an antipasto. Since pasta is a primi piatti, you will not see spaghetti and meatballs—that’s an American thing!
15. Pesce alla Griglia—Grilled Fish
Grilled seafood is one of the most popular second courses in Campania.
The coastal towns of Campania began as fishing villages in ancient times, and fishing traditions continue.
Needless to say, seafood takes center stage on local menus, whether incorporated into a pasta dish or served as a second course.
The most typical preparation is grilling, which I think is the best way to experience the true flavors of the local seafood. Mild Mediterranean fish like tuna, red mullet, and sea bream are some of my favorites.
Campania Desserts
Bakeries and pastry shops are an important part of life in Campania. And as with the cafes in Rome, sometimes the place to enjoy a coffee and a pastry will be called a bar. Learn more about how to distinguish different types of Italian eateries in my article Osteria vs Trattoria.
16. Sfogliatella
Sfogliatella, the signature pastry of Campania
My grandparents often served sfogliatella for dessert after dinner. In Italy, this delicious treat is not only enjoyed after an evening meal but is also widely considered a breakfast pastry.
You’ll see this shell-shaped pastry dusted with powdered sugar everywhere. Sfogliatella is the number one bakery item in Campania and should not be missed!
The outer layer is a flaky thin puff pastry and the inside is filled with a sweetened ricotta flavored with orange. If you’ve had the pastry known as “lobster tails” in another country, you’ll find that they are similar to sfogliatella.
17. torta Caprese—Capri cake
Torta Caprese, a flourless chocolate cake from Capri
Chocolate lovers, this one is for you! Don’t worry if you’re gluten-free, Caprese torte use almond flour instead of wheat flour.
I can’t prove it, but I think the torta Caprese may be the original flourless chocolate cake!
It is often sprinkled with powdered sugar over a stencil to form the word “Caprese” on the top of the cake.
Since breakfast in Italy usually consists of cakes and pastries, I’ve also seen torta Caprese consumed as a morning meal.
18. Delizia Al limone—lemon delight
Eating delizia al limone overlooking the Mediterranean Sea
Since Sorrento and Amalfi lemons are revered throughout the region, lemon desserts should be expected among the local favorites.
You’ll see lemon puddings and cakes, but the most popular lemon pastry in Campania is the delizia al limone—and it definitely deserves the spotlight.
I took one look at the dome of cake covered in lemon cream that characterizes this gorgeous confection, and I knew I needed to try it. I was pleasantly surprised to find two layers of cake and pastry cream inside—YUM!
19. Pastiera Napoletana—Easter Pie
Pastiera Napoletana, an Easter dessert now served year-round
Pastiera Napoletana is a traditional Napoletana Easter pie, but I’ve seen it on dessert menus year-round in Naples and Salerno.
The filling mixes eggs, vanilla, and orange with whole wheat berries to form a unique custard. My nonna made this Neapolitan pie every year for Easter, but I never knew its official name until I went to Campania.
20. Zeppole di San Giuseppe—Saint Joseph Pastries
Zeppole di San Giuseppe, an Italian pastry similar to a cream puff
Another Campania pastry I grew up with, zeppole di San Giuseppe, was only available in NY’s Little Italy for the Feast of Saint Joseph.
Nowadays, in the bakeries of Campania, these pastries are even available in the fall and winter seasons, and with good reason—they are absolutely mouthwatering!
The light choux pastry shell resembles a swirled cream puff, and the filling is a custard-like pastry cream. The finishing touch is the cherry on top—literally.
21. Baba au Rum—Rum Cake
Baba au rum, the French dessert adopted by Naples
One of the most popular desserts in Naples is the baba au rum.
This rum-soaked sponge cake is a dessert from Paris that was brought to Naples when French chefs came to the south of Italy to work for wealthy Napoletana families.
Naples has adopted the French food as one of its own and has taken to splitting and stuffing the cake with everything from pistachio cream to Nutella.
What to Drink in Campania
Now that you know about the best Campania, Italy, food, let’s talk about beverages.
22. Limoncello
Limoncello, the most popular digestif in Campania
Campania is the land of limoncello. In restaurants, this lemon liqueur is often served in small shot-like glasses as a digestif. But my favorite way to enjoy limoncello is in a spritz.
Pro Tip: If you want to bring some limoncello home, forgo the tourist shops and duck into a grocery store. This is where the locals buy their limoncello, and it’s half the price.
23. Vino Bianco—White Wine
Thanks to Mount Vesuvius, the nutrient-rich soils of Campania are not just perfect for tomatoes and lemons, they produce some wonderful grape varietals for white wines.
Since we eat so much seafood in Campania, we most often choose a white wine with dinner (and sometimes lunch).
Fiano di Avellino and Greco di Tufo are considered two of the best white wine designations in Italy, and they both make a pretty safe bet when ordering.
24. Vino Rosso—Red Wine
Of course, the fertile soil also lends itself to grapes that make superior red wines too.
Two of the best appellations for red wine in Campania are Falerno del Massico and Aglianico del Taburno. During September, just before harvest, the vineyards growing the grapes for these wines also offer breathtaking vistas.
25. Coffee
The people of Napoli are almost as passionate about their coffee as they are about their pizza. They are even applying to UNESCO for recognition of the culture of Neapolitan espresso coffee.
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