Travel Reference
In-Depth Information
eat & drink like a local
When To Go
There's never a bad time to raise your fork in Campania. For specific details on food
events,
Click here
and specific destination chapters.
Spring (Mar-May)
Asparagus, artichokes and Easter specialities. Celebrate regional
vino
at Naples' Wine
& The City (
Click here
).
Summer (Jun-Aug)
Eggplants, peppers, tomatoes and Cetara's Sagra del Tonno (
Click here
)
. Bite into
al-
bicocche vesuviane
(Vesuvian apricots) and
pere mastantuono
(mastantuono pears).
Autumn (Sep-Oct)
Mushrooms, chestnuts, black truffles and
mele annurche
(annurche apples). Plough
through pasta at Minori's Gustaminori (
Click here
)
food fest and taste-test island fla-
vours at Ischia's Vinischia (
Click here
)
.
Winter (Dec-Feb)
Christmas and Carnevale treats, plus turf staples like
zuppa di castagne e fagioli
(chestnut and bean soup). Dig into sausages by a bonfire at Sorrento's Sagra della Sal-
siccia e Ceppone (
Click here
)
.
Naples, Pompeii and the Amalfi Coast are a culinary Valhalla, where produce and well-
trained taste buds have created one of the world's most envied culinary landscapes. Whet
your appetite with the following food trip essentials, then dig deeper on
Click here
.
Food Experiences
So much produce, so many classics, so little time! Fine-tune your culinary radar with the
following musts.
