Campania boasts one of Italy's most elegant and refined cuisines. It's also one of the best-known worldwide, thanks to the tremendous number of Neapolitans who emigrated in the last century. Pizza, arguably the most popular food on the planet, is Neapolitan, as are many kinds of durum wheat pasta - including spaghetti - the best one is produced in Gragnano, and the red sauces (marinara, puttanesca, genovese, and so on) so many people put over them. Campania has also given us lasagna with ricotta, eggplant Parmesan, wedding soup, zesty carne alla pizzaiola, Christmas's struffoli, the Easter pastiera, and has contributed greatly to the popularity of the Seven Fish dinner on Christmas Eve.
In terms of produce the region is singularly blessed, with the slopes of Mount Vesuvius producing the San Marzano plum tomatoes that give the red sauces their richness, and there's much more too, from cauliflower through broccoli and greens to eggplant, peppers, and zucchini. In terms of meats, though there is some beef, the lamb and pork are better, and inland you'll also find water buffalo - the animals are raised primarily for their milk, which gives Mozzarella a tangy richness cow's milk mozzarella simply lacks. Not into cheese or meat? The fish you'll find along the coast is superb, and when you want to relax, what could be better than a glass of well-chilled limoncello?
We organize wine tours, cooking classes and gastronomic experiences to give you a unique chance to gain access to some of the most prestigious wineries in Campania Region, to leard how to cook the locally-referred dishes, to enjoy great food and blend it with great wines. We organize food and wine tours in cooperation with the best local supplier, restaurants, farms, vineproducers and enogastronomic experts. Tours are available for parties from 2 to 15/20 pax. Some are private, some are shared in very small groups.
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