-Insalata di Mare: mixed fish and shellfish salad served with a hint of lemon.
-Zuppa di cozze: mussels cooked in their juice mixed with tomatoes, garlic and parsley. Served with croutons.
-Parmigiana: an excellent starter made with different layers of aubergine, mozzarella and tomato sauce.
-Spaghetti alle vongole: spaghetti with clams; red with fresh tomato, white without. A dish that can be prepared using fresh pasta is “scialatelli alle vongole”– not to be missed.
-Linguine ai frutti di mare: seafood pasta.
-Frittura di pesce: mixed fried seafood (squid, anchovy, prawns etc).
-Delicious grilled fish dishes like “spigola” (seabass) or “seppia alla griglia” (grilled squid).
Remember, the shape of pasta makes all the difference to a dish!
N.B:
Many restaurants have no menu. The waiters are usually more than happy to discuss the dishes available – along with their favourite topic of football! – So don’t hesitate to ask.
Mozzarella
Campania is famed for its production of mozzarella cheese. It’s enhanced by the use of buffalo milk. The farmers take special care of their animals so as to obtain top quality milk. Paestum and Aversa are alone in producing this cheese. If you’re in the area, visit one of the “caseificio”, where the cheese is made – and can be sampled. You may also discover some of the secrets of its manufacture.
Pizza
Pizza was first created in Naples in the 18th Century, and has a very special place in the heart of Neapolitans.
The wood fire, the marble base on which the dough is prepared, the shelf full of pizza ingredients and the tables with their red and white chequered covers can all still be found in Neapolitan pizzerias. The taste of the pizza is all the better for the locally sourced basic ingredients of tomato, mozzarella and basil. Obviously this is not to be missed!
Hint
Try a small trattoria located in one of the narrow streets in the city centre, for the genuine article.
For dessert?
There are several local favourites to choose from:
“La sfogliatella”, a Neapolitan dish made with semolina and ricotta; “il baba”- rum baba - ; “la pastiera” – Easter tart made with wheatgerm.
The “gelateria” will surprise you with their huge choice of irresistible ice cream flavours.
Wines
A variety of house wines and “appellation contrôlée” wines like Lacryma Christi, Aglianico and Falanghina will give you a feel for the range of wines on offer in Campania.
Liqueurs
The perfect end to any meal is a small glass of Limoncello. This sweet liqueur is an alcoholic concoction of Amalfi-produced lemon peel.
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