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Traditional Italian products explained through sources and territories.
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Campania115
- Albicocca vesuviana, still called crisommole
- Aquilonia’s corresce: squash that snaps between your fingers
- Blonde orange syrup from Salerno’s Agro Sarnese Nocerino
- Bocconcini alla panna di bufala, ready in cream
- Brown fire from Irpinia’s black truffle country
- Buffalo butter, shaped after the cream has set
- Caciobarile, barrel-shaped and quietly sweet
- Caciocavallo del Formicoso, drained, brined, then left to age in quiet
- Caciocavallo irpino di grotta*: pasture milk, cave time, Irpinia shape
- Caciocchiato of Ariano Irpino, spun and brined
- Caciottina canestrata di Sorrento, a peninsula cheese
- Campania’s pale sour-cherry leaf liqueur
- Cannellino flegreo, the Phlegraean tomato of summer clusters
- Carlentina wheat: a stout autumn ear for Campania bread
- Caso conzato, Campania’s hand-pressed cheese with a wild dressing
- Caso Vallicelli*: milk, salt, boards and Cervati stone
- Castagna paccuta, the early chestnut of Roccamonfina
- Casu Musciu, the open-eyed sheep cheese of Irpinia
- Casu ré pecóra del Matese, a mountain sheep cheese in three moods
- Casuforte of Statigliano, a goat cheese nearly vanished
- Catalanesca grapes of Somma Vesuviana
- Cave-aged caciocavallo from the Tanagro valley
- Champagne-yellow apples from Grottolella’s Irpinia orchards
- Cicoli, the fatty Campanian filling still tucked into pies
- Cilento rosemary, hung on a thread until the air finishes it
- Cilento’s white-fig vinegar, brown and sweet-sour
- Ciliegia del Monte, the Vesuvian cherry of late spring
- Cioccolato al limoncello, cocoa meeting Campania’s lemon liqueur
- Cipolla di Eremiti, a sweetish onion from a Futani hamlet
- Cipolla di Vatolla, the sweet Campanian onion
- Cipolla ramata di Montoro, named for copper skin
- Controne’s white bean, named for a Salerno hill town
- Cremoncello, the milky lemon cream of the Amalfi coast
- Cuffianella, thin-rind freshness from Cuffiano
- Fagioli lardari, the round white beans of Agerola
- Fagiolo di Mandìa, a bean named for a hamlet of Ascea
- Fifteen spices, one patient glass of Concerto
- Filetto di Vairano Patenora, kept whole then jarred
- Finocchio di Sarno, round-hearted and winter-harvested
- Fiocco di prosciutto, Campania’s pear-shaped smoked ham
- Fior di ricotta di Ponte Persica, a brief bloom of cream
- Fiordilatte, Campania’s fresh stretched-curd bloom
- Formaggio coi vermi*: a pungent Campanian cream with a living ripening
- Fragolino, Campania’s dark-red strawberry sip
- Fresella Beneventana, a golden inland bake from Benevento
- Fresh and Aged Pecorino in Campania Kitchens
- Goat cheese of Cilento, formed in whey and wicker
- Heat, brine and two peaks: a Campania cave caciocavallo
- High-country hard cheese from mixed mountain milk
- Highly prized extra virgin from the Sannio hills
- Juncata: rush baskets and the first curd of cow’s milk
- Laurino of the Casertano: bay in a glass
- Light goat caciotta from the Lattari spine
- Liquore finocchietto, pale fennel spirit of inland Salerno
- Liquore nanassino, still homemade on Salerno’s coast
- Lost cheese, found flavour: Casoperuto and marzolino
- Malaca of Guardia Sanframondi: copper heat, cellar hush, amber pour
- Mandarin peel liquor from the Campi Flegrei
- Manteca del Cilento, butter at the heart of pasta
- Manteca*: whey, heat and a patient drain
- Matese provolone: a larger pasta filata with a gentle bite
- Mela chianella, straw-gold and ready in mid-September
- Mela San Giovanni, Alta Irpinia’s midsummer apple
- Mela sergente, the Campanian apple beside Annurca
- Mela zitella: small, uneven and full of juice
- Morning milk, mountain hush: Formaggio morbido del Matese*
- Mountain blueberries, twenty quiet days, one dark Campanian liqueur
- Muffletto di Caposele, a soft round loaf from Irpinia
- Natalese harvest figs from Avellino’s scattered trees
- Nespolino: loquat kernels, alcohol and a straw-gold glass
- Nnoglia di maiale*: large pork cuts, smoked then slowly dried
- Nocillo: midsummer walnuts, a dark Campanian glass
- O' Peluso, compact and ready while it is still young
- Oliva Marinese, a hillside olive of Paternopoli
- Oliva vernacciola di Melizzano, from hand-crush to oil
- Origano del Matese on the limestone ridges
- Pane di Baiano: a long Campanian loaf with a thick, golden crust
- Pane di San Sebastiano, the tall palatone of a Vesuvian town
- Papaccella peppers, Campania’s small globose papaccelle
- Patata novella, the early potato for the table
- Pecorino del Monte Marzano, aged to the flavour you want
- Pecorino di Carmasciano, made by a careful hand
- Pecorino di Laticauda, a compact sheep’s-milk cheese of Campania
- Pecorino di Pietraroja, sheep’s milk and a long cellar hush
- Pecorino di Vitulano, sheep’s cheese from a Benevento hillside town
- Pecorino salaprese*: pale sheep’s milk, rice-grain curd, hazelnut rind
- Peeled tomatoes of Naples, named for a city and fed by its plains
- Peperoncini verdi o di fiume, Campania’s small elongated peppers
- Percoca col pizzo of the Phlegraean fields
- Pesca poppa di venere, the striped September peach of Vesuvius
- Piselli cornetti in the gardens of Naples province
- Prosciutto di Rocchetta*: chili-sealed ham from Rocchetta Croce
- Prugna coglipiecuri, Campania’s elongated early-summer plum
- Rapa catozza, winter greens of Campania’s open plains
- Red mulberry liqueur, among Campania’s oldest rosoli
- Riavulillo*, the Campanian little devil
- Risi di Casalbuono, the climbing bean that leans on maize
- Scamorza: Campania’s year-round cow’s-milk pasta filata
- Scamorzini del Matese, mountain pasta filata
- Scamosciata, the elongated cheese of the Beneventano
- Scarola bianca riccia schiana, the jagged green of pizza di scarole
- Sidro di Mela Annurca, Campania’s apple cider in bottle
- Sidro di Mela Limoncella, a low-strength apple cider
- Smoked caciocavallo, a small sphere with a gentle heart
- Smoked provola that can wait, unlike mozzarella
- Snow-white buffalo mascarpone from the Sele towns
- Soppressata del Cilento*: spare, pressed, and tied to dry
- Stracciata del Matese*, fresh pasta filata from Castello del Matese
- Sugar, sealed jars and hillside sour cherries
- The pale late artichoke of the Tanagro
- Three braided cords from Irpinia: Treccia di Montella
- Vesuvian common mandarin: December juice from volcanic groves
- Villaricca’s small white bean, grown on cane
- Virni of the Matese: flour-scented mountain mushrooms
- Wine-red Caiazzara olives from the hills around Caiazzo