Campania
The volcanic soil and warm climate allow Campania to grow an array of spectacular fruit and vegetables. The San Marzano tomato thrives there as well as, basil, garlic, peppers, broccoli rabe, olive and citrus trees. This produce forms the basis for many of the dishes Campania's known for.
The San Marzano Heirloom tomato holds the DOP classification and is exported all over the world. It's considered by many chefs to be the ultimate sauce tomato. It's fleshier, has less seeds, less acidic and has a full-bodied flavor.
Although unsure of pizzas origins, Naples has perfected it and takes the pizza-making heritage seriously. "True Neopolitan Pizzas" are governed by the Associazione Vera Pizza Napoletana. The association strictly certifies chefs in the making of true Naples-style pizza.
Sweets are also well loved. One will find gelato to pastries. Sfogliatelle is a light, layered pastry filled with flavored ricotta cheese or almond paste. Stuffoli are small balls of fried dough dipped in honey and served warm with citrus zest and almonds.
The first mozzarella cheese comes from Campania. Although fior di latte (cow's milk mozzarella) is used commonly, the mozzarella di bufala Campana is more special. This mozzarella is made with raw water buffalo milk. This cheese has its own special place in Italian foods like pizza and pasta.
The San Marzano Heirloom tomato holds the DOP classification and is exported all over the world. It's considered by many chefs to be the ultimate sauce tomato. It's fleshier, has less seeds, less acidic and has a full-bodied flavor.
Although unsure of pizzas origins, Naples has perfected it and takes the pizza-making heritage seriously. "True Neopolitan Pizzas" are governed by the Associazione Vera Pizza Napoletana. The association strictly certifies chefs in the making of true Naples-style pizza.
Sweets are also well loved. One will find gelato to pastries. Sfogliatelle is a light, layered pastry filled with flavored ricotta cheese or almond paste. Stuffoli are small balls of fried dough dipped in honey and served warm with citrus zest and almonds.
The first mozzarella cheese comes from Campania. Although fior di latte (cow's milk mozzarella) is used commonly, the mozzarella di bufala Campana is more special. This mozzarella is made with raw water buffalo milk. This cheese has its own special place in Italian foods like pizza and pasta.