Cooking ingredients
of Naples and Campania

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Pasta

Spaghetti is a favorite, and is frequently served covered with seafood and meatless marinara tomato sauce.

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Produce

The Campanian countryside produces superb fruits and vegetables, particularly tomatoes and eggplants.

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Mozzarella

The bland mozzarella cheese that is made from water buffalo milk regularly finds its way to the table, often with tomatoes on a salad plate.

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Other basic ingredients

They include garlic, onions, bread, olive oil, oregano and other heady herbs.

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Seafood

It's the principal protein source and can be scungilli (conch), clams, mussels, octopus, squid, shrimp, or any of a wide variety of locally caught fish.

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Meat

Although Neapolitan Italian restaurants in countries like America serve a lot of meatballs, red meat is infrequently eaten by the average Campanian because it tends to be expensive owing to poor pasturage conditions. Poultry, in terms of use and popularity, falls between seafood and red meat.

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Learn my other
Campania & Naples cuisine tips

    

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