‘Nu bello cafè e na sfogliatella!’ How else would you start your day in Campania? Maybe it was the energetic breakfast or that creativity is simply embedded in the area. Perhaps it was a combination of the two which, many centuries ago, allowed an unknown street baker to invent the famous pizza. Father of “the ultimate street food”, he (or she) still remains an unnamed genius.

The Italian equivalent to the chicken or the egg, it’s hard to say which of the two was invented first: pizza or buffalo mozzarella. Either way, you’ll need both, and some fresh or dry tomatoes, in order to bake the perfect Neapolitan pizza.

But Campania is so much more than a Margherita pizza. It’s a region kissed by the Mediterranean Sea, whose cities and villages lay on acres of fertile volcanic soil. A mix of the two and you have amazing dishes like 'Aqua Pazza' (literally 'crazy water') which consists of fresh, white fish poached with extra virgin olive oil, cherry tomatoes and a drizzle of white wine.

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