DISCOVER THE CAMPANIA REGION
Ricette
E per la grande varietà delle origini e delle provenienze di ricette che, ripensate e adattate ai prodotti e al gusto del territorio, sono diventate anch’esse delle tipicità associate alla Campania. Un viaggio godurioso in grado di riservare continue sorprese…
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The Genovese is entirely Neapolitan
How much it actually had to do, at least originally, with the city to which the name connects it, is unclear. Certainly, the "Genovese" is one of the
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Sorrento style gnocchi
The tradition of simplicity. All you need is half a kilo of gnocchi, a fresh pureed tomato sauce, a good bit of basil, fiordilatte and grated Parmesan, to have fun
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Ragù sauce
The totem dish of the city is prepared with beef or pork meat, onions, tomato purée, lard, extra virgin olive oil, red wine, garlic, salt and pepper, using a
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Lagane pasta and chickpeas
Water and flour, the simplest dough. The ancient Greeks already made strips of pasta that they called lagaron.
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Pezzogna in crazy water
Clean the fish eviscerating it and removing the scales. In a pan, prepare a base of unpeeled garlic, oil and chilli.
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Il coniglio all’ischitana - Ischia style rabbit
The chunks of rabbit together with a whole head of garlic are browned in the sartana, the traditional bronze sauce pan.
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Impepata di cozze (Peppered mussels)
Initially, the months without a “R” in the name, according to tradition, were those to be preferred to best enjoy the mussels.
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Bread with tomato
A real ritual is linked to the preparation of one of the tastiest dishes of the history of food of the recent centuries: bread with tomato.
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Scialatielli pasta from Amalfi with cherry tomatoes
Take half a kilo of cherry tomatoes, wash them and cut them in halves or into slices.
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Baccalà alla pertecaregna - Pertecaregna salted codfish
A fish recipe from the Irpinia peasant cuisine, a dish of the tradition frequented especially when important holidays of the year approach.
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Tuna stuffed peppers
We start from the peppers, which are the small, round, sweet and fleshy papaccelle, typical local production.
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"Pettolelle" with beans
Soak the beans, and if possible, from one of the excellent varieties grown in Campania Felix, in lukewarm water 24 hours before cooking them.
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The “Ravioli capresi”
They are the plate of celebration and hospitality. Inevitable on the tables of Capri, according to family recipes that have been handed down over time, with small variations that enhance the
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I sensi della terra
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