Travel Reference
In-Depth Information
Another Campi Flegrei local is the IGP-status
Annurca apple, ripened on a bed of straw to
produce the fruit's distinctive stripy red hue.
Seafood revelations are also the norm on the
island of Procida, where local concoctions in-
clude
volamarina
(moonfish) tripe with tomato
and chilli and anchovy-stuffed squid. And
while neighbouring Ischia is equally seafood-
savvy, the island's agricultural history shines through in classics like
coniglio all'ischitana
, made using locally bred rabbits.
To the southeast of Naples, the Sorrentine peninsula also heaves with local specialities,
from the ubiquitous
gnocchi alla sorrentina
to refreshing
limoncello
sorbet. Feast on
burrino incamiciato
(
fior di latte
mozzarella cheese wickedly filled with butter) and
pizza-by-the-metre in Vico Equinese, or ricotta-stuffed cannelloni in Sorrento, whose fam-
ous walnuts are used to make nocino liqueur. Almonds and chocolate are the key ingredi-
ents in the sugar-dusted
torta caprese
(Caprese cake) which alongside seafood dishes like
linguine pasta in scorpion-fish sauce, and the refreshing
insalata caprese
(a salad made of
mozzarella, tomato, basil and olive oil) call the isle of Capri home.
Predictably, fish features strongly on Amalfi
Coast menus, from cod and monkfish to
coccio
(rockfish) and grey mullet. You'll also find two
essential larder staples down here -
colatura di
alici
(an intense anchovy essence) in Cetara
and Colline Salernitane DOP olive oil in
Salerno.
Nearby, the Cilento region expresses its
earthy tendencies in hearty peasant grub like
cuccia
(a soup of chickpeas, lentils, beans,
chickling, maize and wheat) and
pastorelle
(fried puff pastry filled with chestnut custard).
ively constraining, the DOCG (Denom-
inazione di Origine Garantita) and DOC (De-
nominazione di Origine Controllata) designa-
tions are awarded to food and wine that meet
regional quality-control standards.
Don't believe the hype about espresso: one di-
minutive cup packs less of a caffeine wallop
than a large cup of French-pressed or
American-brewed coffee. It also leaves drink-
ers less jittery.
Menu Lowdown
»
Menù a la carte
Choose whatever you like from the menu.
»
Menù di degustazione
Degustation menu, usually consisting of six to eight 'tasting
size' courses.
»
Menù turistico
The 'tourist menu' usually signals mediocre fare for gullible tourists -
steer clear!
»
Piatto del giorno
Dish of the day
