Travel Reference
In-Depth Information
burrata
, a mozzarella filled with a wickedly buttery cream. Burrata itself was invented in
the neighbouring region of Puglia.
THE DOLCE VITA
Fragrant
sfogliatelle
(ricotta-filled pastries) and trickling
babà
(sponge cakes) aren't the only
pastic-
ceria
(pastry shop) staples you'll find on a Campanian table. Savour the sweet life with the following
local favourites:
»
Cassatina
The Neapolitan version of the Sicilian cassata, this minicake is made
with
pan di Spagna
(sponge), ricotta and candied fruit, and covered in glazed sugar.
»
Pastiera
Traditionally baked at Easter (but available year-round), this latticed tart is
made of shortcrust pastry and filled with ricotta, cream, candied fruit and cereals fla-
voured with orange-blossom water.
»
Torta di Ricotta e Pera
A ricotta-and-pear torte that's light, tangy and dangerously
moreish.
»
Delizia al Limone
A light, tangy lemon cake made with
limoncello
(lemon li-
queur).
»
Paste Reali
Cleverly crafted miniatures of fruit and vegetables, these sweets are
made of almond paste and sugar (marzipan) and gobbled up at Christmas.
»
Raffioli
A yuletide biscuit made with sponge and marzipan, and sprinkled with
icing sugar.
Local Specialities
Campania's regional specialities are testament to the locals' obsession for produce with a
postcode. Beyond the STG (Specialità Tradizionale Garantita; Guaranteed Traditional
Speciality) protected
pizza napoletana
, surprisingly light
fritture
(fried snacks) and fra-
grant pastries, Naples' bounty of staples include
pizza di scarole
(escarole pie), 'Napoli'
salami, wild fennel sausages, and
sanguinaccio
(a cream of candied fruits and chocolate
made during Carnevale).
West of Naples, in the Campi Flegrei,
Pozzuoli's lively fish market attests to the
town's reputation for superlative seafood.
Although some producers find these official
Italian classifications unduly costly and creat-
