Campania one of the most culturally rich regions of Italy, having been a centre for rulers throughout ancient and medieval times. The simplicity of the local cuisine, however, has remained intact, withstanding the influence of foreign powers upon its essential flavours.
Naples, the region’s capital, is at the foot of Mount Vesuvius and enjoys the fresh, flavoursome produce yielded by the fertile volcanic soils of surrounding farmlands. Mozzarella is a specialty of Campania, particularly that made from buffalo milk, and pizza and pasta are staples.
The Menu
Antipasti
Burrata with Roasted Chilli, Roasted Peppers,
Marinated Anchovies & Roasted Cauliflower
Stuffed Zucchini Flowers
Primi
Seafood Stew with Flathead, Mussels,
Braised Cuttlefish & Cherry Tomatoes
Secondo
Smoked Eggplant and Ricotta Ravioli with Tomato and Olive
Dolci
Hazelnut Torrone
Blood Oranges with Limoncello
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