There's a lot to experience in Campania, more than you can possibly imagine. You have to go to the Amalfi coast of course, but consult our travel articles below for more trip suggestions.
The caprese salad is from Capri and Campania but actually this simple dish is made everywhere in Italy from the spring up to the end of summer. Simple, easy, fresh and deliciously Mediterranean, you can enjoy this Italian flag colored salad anytime. But especially if are with friends and family around a garden or terrace table during a lovely Italian summer's day.
Red tomatoes, mozzarella cheese (better if it's buffalo), leaves of fresh basil, salt, pepper and a bit of olive oil
This heavy soup is traditionally part of the Easter menu in Naples.
It was a classic peasant dish or 'piatto povero' and was brought over to Campania by the Spanish, the Aragonese to be precise.
This warming winter dish tastes best with vegetables in season and is also known as pignatto grasso.
Make sure the vegetables are boiled just enough to retain a certain crispness.
Who has not fallen in love with or in Positano? It's difficult not too, but you will not be the first or the last. There are suggestions that the first to people who decided the small fishing village of incredible Mediterranean charm were the original inhabitants of Paestum as they sought refuge from the Saracens.
If this doesn't get your tastebuds watering, then we don't know what will. A menu we picked up from a restaurant in Positano. It forms part of a larger menu offering guests a taste of traditional dishes and desserts from the Amalfi Coast.
The largest submerged archaeological zone in the world sits off the coast at Pozzuoli between Capo di Posillipo and Capo Miseno.
Unlike the volcanic ash and lava which destroyed Pompeii and Herculaneum this Roman territory was sent to the grave by underground activity which literally removed the foundations.