Mangia l’Italia
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Search places, dishes and products across the publication. Page 6.

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Editorial illustration of Piselli cornetti
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Piselli cornetti

Piselli cornetti are peas, and they repay attention because their cultivation is produced across the entire province of Naples.

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Editorial illustration of Oliva Marinese
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Oliva Marinese

Oliva Marinese is a local olive cultivar, especially familiar around Paternopoli and the adjoining Campanian communes, according to Regione Campania.

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Editorial illustration of Percoca col pizzo
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Percoca col pizzo

Percoca col pizzo is a percoca variety once grown in the Phlegraean area, and in Neapolitan usage it is named for a sharply pointed tip.

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Editorial illustration of Liquore crema di limone
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Liquore crema di limone

Call it cremoncello if you like: on the Amalfi peninsula, in Salerno province, this lemon cream liqueur is a local specialty.

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Editorial illustration of Pecorino salaprese*
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Pecorino salaprese*

Regione Campania records Pecorino salaprese as a cheese from local sheep’s milk. The milk is brought up to 36 degrees, then rennet is added and the mass is left to set for about twenty to…

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Editorial illustration of Treccia di Montella
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Treccia di Montella

In the Avellino hinterland, around Montella, Bagnoli Irpino and Nusco, a fresh pasta filata cheese is still given a very particular silhouette: three cords, worked by hand and then plaited.

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Editorial illustration of Caso Vallicelli*
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Caso Vallicelli*

Appetite begins where the milk thickens, not at the table. After only a few minutes the curd is obtained; then it is drawn out and the forms receive it, so each piece first takes a shape you…

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Aged Caciobarile on a wooden table, with a cut wedge showing its straw-coloured paste
AI-generated editorial image · not a documentary photograph
Product · Campania

Caciobarile

Savignano Irpino, in the province of Avellino, is where Caciobarile is tied to the land.

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Small wheels of hard mixed-milk cheese in a dairy overlooking the Campanian mountains
AI-generated editorial image · not a documentary photograph
Product · Campania

Formaggio duro di latte di pecora, capra e vacca*

Up in the Benevento hinterland, among the Matese, Mutri and neighbouring highlands and the mountain districts of Cusano, dairies for this mixed-milk hard cheese are usually set in the hills…

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Editorial illustration of Caciocavallo affumicato
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Caciocavallo affumicato

It hangs as a modest, nearly round form, finished with a rather soft little head bound in plant fibre.

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Amber Malaca in a glass, with a barrel in the soft light of a cellar
AI-generated editorial image · not a documentary photograph
Product · Campania

Malaca

Guardia Sanframondi, in the Benevento hinterland, is where Regione Campania places Malaca.

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Editorial illustration of Caciottina canestrata di Sorrento
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Caciottina canestrata di Sorrento

Caciottina canestrata di Sorrento is a cheese whose origin Regione Campania ascribes to the Sorrento peninsula, treating that whole coastal zone as the ancient home of the little form.

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Dense white buffalo mascarpone lifted by a spoon from a ceramic bowl
AI-generated editorial image · not a documentary photograph
Product · Campania

Mascarpone di Bufala

In Eboli, Battipaglia and Bellizzi, Mascarpone di Bufala is a cream rather than a firm cheese: snow-white shading toward porcelain, soft and dense, whipped until it looks even and silken.

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Cut Pecorino di Pietraroja beside olive oil and a demijohn in a pantry
AI-generated editorial image · not a documentary photograph
Product · Campania

Pecorino di Pietraroja*

Pietraroja, in the Benevento hills, is the comune tied to this pecorino. Milk for the cheese is meant to come from ewes kept in the production area, taken in a double milking at evening and…

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Small fresh scamorzini tied by hand against the Matese landscape
AI-generated editorial image · not a documentary photograph
Product · Campania

Scamorzini del Matese*

Scamorzini del Matese is a pasta filata cheese made with whole cow’s milk from animals raised in the production zone.

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Large Matese provolone hanging in a dairy, with a cut wedge on the table
AI-generated editorial image · not a documentary photograph
Product · Campania

Provolone*

High on the Matese massif, in mountain communes of the Benevento hinterland such as Castello del Matese and San Gregorio Matese, this cheese is a pasta filata made with whole cow’s milk from…

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Editorial illustration of almond paste worked by hand with almonds and orange peel
Almond paste · editorial illustration
Product · Sicily

Pasta di mandorle

The first move is almost austere. Pasta di mandorle begins with ground almonds and sugar: a pale pairing that already hints at richness without needing a long list of extras.

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Editorial illustration of an aged Granone lodigiano wheel opened to show its crumbly paste
Granone lodigiano · editorial illustration
Product · Lombardy

Granone lodigiano

Begin with the map, not the knife. Granone lodigiano is tied to the country around Lodi in southern Lombardy.

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Editorial illustration of Fagioli lardari
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Fagioli lardari

Fagioli lardari are a white bean of modest size, the kind that dries readily and sits neatly in the hand.

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Editorial illustration of Carciofo bianco del Tanagro
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Carciofo bianco del Tanagro

Carciofo bianco del Tanagro is a late artichoke ecotype whose heads stay unusually pale and round, with globose inflorescences and no spines.

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Editorial illustration of Casoperuto e marzolino*
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Casoperuto e marzolino*

Each piece is modest, from two hundred and fifty to four hundred grams, with a rustic, ancestral look: straw yellow on the outside, a white interior that leans toward the same pale gold…

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Editorial illustration of Fragolino
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Fragolino

According to Regione Campania, Fragolino is an old speciality found across the region, otherwise known as a strawberry rosolio.

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Editorial illustration of Caso conzato*
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Caso conzato*

Caso conzato, also recorded as conciato romano, is a cheese whose identity sits in the dressing as much as in the curd.

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Editorial illustration of Liquore al tartufo nero
AI-generated editorial illustration · not a documentary photograph
Product · Campania

Liquore al tartufo nero

Bagnoli Irpino is where this liqueur took shape, and it has been made there for at least thirty years.

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