Travel Reference
In-Depth Information
The Campanian Table
Sampling Campania's larder is an intensely flavoursome experience, reflecting the locals'
own infamous seductiveness. Everything seems to taste that little bit better here - the toma-
toes are sweeter, the mozzarella is silkier and the caffè (coffee) is richer and stronger. Some
put it down to the rich volcanic soil, others to the region's sun and water. Complementing
these natural perks is the advantage of well-honed traditions, passed down through the gen-
erations and still faithfully followed. While LA and London fuss about with fusion,
Neapolitan cooks remember what their mammas taught them: keep it simple, seasonal and
fresh.
A Historical Melting Pot
The region's culinary line-up is an exotic culmination of foreign influence and local re-
sourcefulness. In its 3000-year history, Naples has played countless roles, from Roman hol-
iday resort and medieval cultural hot spot to glittering European capital. As the foreign
rulers have come and gone, they've left their mark - on the art and architecture, on the loc-
al dialect and on the food. The ancient Greeks turned up with the olive trees, grapevines
and durum wheat. Centuries later, the Byzantines and Arab traders from nearby Sicily
brought in the pine nuts, almonds, raisins and honey that they used to stuff their vegetables.
They also brought what was to become the mainstay of the Neapolitan diet and, in time,
Italy's most famous food - pasta.
Although it was first introduced in the 12th
century, pasta really took off in the 17th century
when it established itself as the poor man's food
of choice. Requiring only a few simple ingredi-
ents - just flour and water at its most basic -
pasta proved a lifesaver as the city's population
exploded in the 17th century. The nobility,
however, continued to shun pasta until Gennaro
Spadaccini invented the four-pronged fork in the
early 18th century.
During Naples' Bourbon period (1734-1860), two parallel gastronomic cultures deve-
loped: that of the opulent Spanish monarchy; and that of the streets, the cucina povera
(cuisine of the poor). As much as the former was elaborate and rich, the latter was simple
and healthy.
The excellent food and travel portal
www.deliciousitaly.com lists culinary courses
and tours. Another useful website for lovers of
Italian food and wine is www.gamberorosso.it
(mostly in Italian), which offers a plethora of
information on Italian food, wine, culinary
events and courses.
 
Search WWH ::




Custom Search