Bread and pasta - Enogastronomia

Biscotti di Grano Integrale e di Granone

The whole meal and corn biscuits belong to one of the oldest traditional product of a small town called Agerola, situated in the Neapolitan area. Even though this recipe was invented in Agerola a long ...

Calzone

Calzone is usually perceived as a variation of the classic round pizza but according to some it represents its forefather, since the first news about pizza goes way back and it consisted in a thick do ...

Casatiello Sugna e Pepe

The word “casatiello” probably derives from the distortion of the Neapolitan dialect word “cacio”, which is a type of cheese, and the grated cheese is one of its main ing ...

Frittata di maccheroni

Born to re-use the pasta, the frittata has turned into a recipe in itself, combining economics and fantasy.

Genovese

The Genovese, despite its name, is a peculiarity of Neapolitan cuisine.

Mais spogna bianca

“Spogna bianca” corn is called this way for the colour of its ear, “spogna” in Neapolitan dialect, of a milky white colour. It is cultivated in the province of Naples, in ...

Pagnotta di Santa Chiara

During the celebrations for Santa Chiara in Naples, a kind of pizza called “pagnotta di Santa Chiara” is made to honour the saint. A small folded pizza made of flour, mashed potatoes ...

Pane dei Camaldoli

The Camaldoli suburb referred to as the green hill of Naples has given its name to a special and ancient kind of bread loaf called “pane dei Camaldoli” that is sold all over the town ...

Pane di San Sebastiano

Bakers from S. Sebastiano al Vesuvio, a town in Vesuvian’s area in Naples’s suburbs, are considered the masters in the bread product which takes its name from the town.

Pane di Villaricca

Villaricca boasts an ancient baker tradition, and until the end of the 19th century the town was still called Panicocoli, from the dialect “Panecuocole”, derived from the Middle Ages ...

Panuozzo

Panuozzo is a specialty of Gragnano’s pizzerie and of the area around Monti Lattari, near Naples. Originating as simple food, today it is considered a choice dish and people will travel fo ...

Panzarotti

The panzarotti of Campania, also known as “calzoncelli rustici”, are small half moon shaped pizzas made of pastry filled with cheese, ricotta and eggs.

Pasta di Gragnano

Gragnano, a small town in the Naples district, is internationally famous for the quality of its pasta, made of middling hard grain flour, produced in its many and ancient Pasta factories.

Pizza di Scarola

Traditionally, pizza di scarola, used to be a Neapolitan Christmas Eve dish, when people tried to eat less to prepare for the next day’s feast.

Pizza Napoletana Verace Artigianale

Pizza is one of the most widely-spread and popular dishes in the world.

Ragù

Refined, slow, a perfect culinary invention, the sauce, as stated by Eduardo, was cooked for at least six hours on a firebox with coal.

Ravioli di Ricotta di Pecora

Ravioli di ricotta di pecora also called “ravaiuoli” or “slim ravioloni” are an ancient traditional specialty of Campania: handmade ravioli filled with fresh sheep ricott ...

Sartù di riso

It’s a timbale prepared by French cooks to “ennoble” rice, quite unsuccessful at the time among the Neapolitans.

Taralli al Vino

The recipe of tarallini al vino has been passed down through families from one generation to another around Naples. They are dried salty round biscuits, 2-4 cm wide, golden in colour and with a ...

Taralli di Agerola con le Mandorle ed al Finocchietto

Agerola, near Naples, is the doorway to the Amalfi coast and the only place where the recipe of a fennel tarallo, named by the towns name, is produced.

Tarallo Sugna e Pepe

Tarallo sugna e pepe, in dialect “tarall’ nzogna e pepe” is the snack that the Neapolitans usually take with them when they go out walking.

Pane di Padula

A tasty homemade bread, made of hard and soft grain mixed flour, is baked in Padula and other little towns, in Salerno’s district. Pane di Padula is made in round loaves, which weigh about ...

Panzarotti

The panzarotti of Campania, also known as “calzoncelli rustici”, are small half moon shaped pizzas made of pastry filled with cheese, ricotta and eggs.

Scazzatiello, Cavatieddu

Castel San Lorenzo, near Salerno, is hometown of “scazzatiello”, also known as “cavatieddu”, a kind of handmade pasta that probably derive from the older cavatielli that ...

Scialatiello

At the end of the Sixties, Enrico Cosentino, a chef from Amalfi, prepared scialatielli for the first time. It’s a handmade fresh pasta made in a fusillo shape, only shorter and squashed. I ...

Sciusciello, ò Sciuscello

Sciusciello from Pellezzano, near Salerno, was once the principal local dish; today it is a traditional food which is celebrated in local summer festivities.

Taralli di Agerola con le Mandorle ed al Finocchietto

Agerola, near Naples, is the doorway to the Amalfi coast and the only place where the recipe of a fennel tarallo, named by the towns name, is produced.

Tasca

Tasca also known as pizzichini, pizzachiena or pizzaghiena is a gastronomic specialty from Salerno’s district and especially from the areas of Padula and Vallo di Diano.

Panzarotti

The panzarotti of Campania, also known as “calzoncelli rustici”, are small half moon shaped pizzas made of pastry filled with cheese, ricotta and eggs.

Taralli intrecciati

Taralli intrecciati are a specialty of all the areas from the inner part of Campania and are prepared using the same recipe and same technique which is rigorously applied in the artisan bakeries ...

Cappella, Saragolla e Marzellina

Cappella, saragolla and marzellina are a variety of hard wheat common in the cereal-growing areas of Irpinia and Sannio.

Carlentina, Carosella, Pappola, Risciola e Marzocca

In the province of Avellino, in particular in the mountain community of Ufita and Upper Irpinia, several varieties of bread wheat, that are used to make bread after the milling, are cultivated. Some o ...

Pancotto dei Foresi

“Furisi” are namely “those who live outside”, traveling cattle breeders that live in the open, and give the name to this dish in the area of Alta Valle del Calore near Av ...

Pane di Calitri

Pane di Calitri is a specialty from the town of Calitri near Avellino and the whole Alta Irpinia, after which it is named. The recipe is very old and evidence of its production has been found in ...

Pane di Iurmano

Rye is a cereal that resists well in cold harsh winters, For that reason, it’s widely cultivated in Laceno plateau, near Bagnoli Irpino and other Irpinian plateaus like Chiusano San Domeni ...

Pane di Montecalvo

Pane di Montecalvo, a town near Avellino, is well known and appreciated through the region. It has a characteristic thick crust and a high and compact inner part. In the middle it’s hollow ...

Panzarotti

The panzarotti of Campania, also known as “calzoncelli rustici”, are small half moon shaped pizzas made of pastry filled with cheese, ricotta and eggs.

Pizza Chiena

Pizza “chiena”, that means “full”, from Irpinia is, as the name suggests, a richly filled pizza.

Pizza con Ricotta

Pizza cu la ricotta is a speciality of the areas around Alta and Media Valle del Calore, in Avellino’s district. This area is characterized by the high quality of the sheep and cow ricotta ...

Pizza Migliazza cu li Frittole

Pizza migliazza cu li frittole is an authentic recipe from Irpinia: it’s a pizza to be done in the oven with a base made of cornflour, dressed with pecorino cheese and “frittole&rdqu ...

Scaldatelle

Scaldatelle or scavuratiell’ are savoury round cakes which are made all over the south of Italy and traditionally in the central parts of Campania where cereals are grown.

Speuta

Speuta, also called “speutona” is a gramineous plant cultivated in the cereal areas of the province of Avellino, especially near Casalbore and Montecaldo Irpino, and in Benevento and it co ...

Taraddi con Finocchio

Li taraddi cu lu funucchiu, hot taralli with wild fennel are a speciality from Alta and Media Valle del Calore, near Avellino. It’s a round salty biscuit, made with genuine ingredients mad ...

Taralli intrecciati

Taralli intrecciati are a specialty of all the areas from the inner part of Campania and are prepared using the same recipe and same technique which is rigorously applied in the artisan bakeries ...

Tarallo cu ll'ove

In the Avellino zone, in San Martino Valle Caudina, a delicious tarallo is prepared on the occasion of Easter. It is named after the town, but it can be called also “tarall’ cu ll&rs ...

Cappella, Saragolla e Marzellina

Cappella, saragolla and marzellina are a variety of hard wheat common in the cereal-growing areas of Irpinia and Sannio.

Pane di Saragolla

Saragolla is an ancient variation of hard grain, still grown in the interior areas of Sannio, in Benevento’s district, from which a kind of rye bread is named. The light yellow interior ...

Panzarotti

The panzarotti of Campania, also known as “calzoncelli rustici”, are small half moon shaped pizzas made of pastry filled with cheese, ricotta and eggs.

Scaldatelle

Scaldatelle or scavuratiell’ are savoury round cakes which are made all over the south of Italy and traditionally in the central parts of Campania where cereals are grown.

Speuta

Speuta, also called “speutona” is a gramineous plant cultivated in the cereal areas of the province of Avellino, especially near Casalbore and Montecaldo Irpino, and in Benevento and it co ...

Taralli intrecciati

Taralli intrecciati are a specialty of all the areas from the inner part of Campania and are prepared using the same recipe and same technique which is rigorously applied in the artisan bakeries ...

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