Food and wine

Campania is an extraordinarily fertile land, a fundamental prerogative that has allowed the acclimatization of many species of flora and fauna.

The real richness of Campania cuisine is the incredible variety of products and traditional dishes. Alongside the luxuriant gastronomic tradition, it has traveled hand in hand for about 2000 years, one of the most flourishing cultures that have ever welcomed Viticulture, in that land that was once called Campania Felix.

Our region has more than 100 native vines, which no other wine-growing area in the world can match and in all the provinces wines with unique flavors are produced, rich in aromas and personalities, already appreciated by the Roman emperors.

Caserta and its province alone boast numerous PDO products and typical dishes famous all over the world. Queen of the table of Terra di Lavoro is the buffalo mozzarella, exported and imitated all over the world. Just think of Queen Elizabeth II who had it sent directly from here. 

The annurca apple is the Queen of Apples and is a real panacea: it was the apple of the gods and already in ancient times it was appreciated for its qualities. And then there is the Roman tanning, “Roman” because it was already produced in Ancient Rome and is among the oldest cheeses in Italy and is produced in Castel di Sasso. And also, the Caserta piglet is a breed of ancient origins, also dating back to Roman times.

Among the wines, we have the Falerno (the wine of the Romans), the Asprinio d’Aversa and the Casavecchia. Then there is the caiazzana olive, a Slow Food presidium. Typical of the Caiatino territory, its cultivation can be dated back to pre-medieval times.

For the sweet tooth inevitable is the Polish aversana, a typical breakfast brioche filled with cream and black cherry. And then the onion of Alife, which was already cultivated by the Romans and in the fertile plain has become a culinary masterpiece. The Saffron of Pietravairano is the red gold of Casertano: it is precisely the characteristics of the climate and soil of the Medio Volturno area, which allow the production of this ingredient so decisive and tasty. And again, the honey of Teano, a delicacy of Terra di Lavoro and the Truffle of Matese, the black gold of Caserta.

Without forgetting the chestnut of Roccamonfina with the IGP brand, which every year is the subject of a great festival attended by millions of people from all over Italy and beats the record of the largest wrollaro (pan for cooking chestnuts) in the world.

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