Campania is a land of extraordinary gastronomic wealth, famous for its culinary creations such as pizza Margherita and pasta di Gragnano.
In the food and wine tradition of this region, there are also lesser-known dishes, authentic culinary gems waiting to be discovered.
Today we will learn about five lesser-known delights of Campania cuisine.
Let's start our food and wine journey with Sciusciello, a typical spring soup from Cilento.
This dish is a feast of fresh ingredients, including wild asparagus, artichokes, fava beans, spring onion, and fresh garlic.
Scrambled eggs add a creamy texture to the broth, while biscuit bread, known as ù viscuotto, completes the preparation.
Other traditional soups in the region include cauraro, a Cilento sardine soup, ciarella, an autumnal soup with eggs and onion, and taddi e fave, a Cilento spring soup with sprouts and fresh fava beans.
The meatballs of São Paulo, also called balls &' and São Paulo, are a specialty of Aversa and are prepared on January 25 on the occasion of the patron saint's day.
Made with bread, minced meat, eggs and parsley, they can be customized with pine nuts and raisins.
A saying goes that only on this day the meatballs have a perfectly spherical shape.
This simple and delicious first course takes its name from the Bay of Nerano, where it was conceived in the years &' 50 by a cook from Sorrento.
Nerano spaghetti is prepared with fried zucchini and the renowned Provolone del Monaco, a caciocavallo cheese with an intense flavor.
This cheese melts with the heat of the pasta, creating a creamy enveloping delight.
Add black pepper and basil to complete this delicacy.
Campania cuisine is not limited to the famous pizza and pasta.
These three little-known but extraordinary dishes represent only a small part of the region's culinary treasure.
If you want to savor the &' authentic Campania tradition, don't hesitate to try these delicacies!
Angela Cordioli
We recommend that you enjoy
✔ You have added the product to your cart!