Campania, the earth of the sun, of the sea and of the culture, since the antiquity she is distinguished for his vast culinary patrimony, rich of unique deliciousness the world.
The kitchen bell uses of simple ingredients but she is also characterized by more elaborate dishes thanks to the Spanish influences and French.
Without any doubt, one of the typical dishes more appreciated, not only in Campania but all over the world it is the pizza, that inherits aher name from the Queen Margehrita of Savoia.
The principal ingredients are basil, mozzarella and tomato and they postpone to the colors of the Italian flag.
As it regards the confectionery art, in the top ten are enumerated: the pastiera, the sfogliatelles, the twisted caprese, the zeppoles, the roccocòs, the migliaccio, the mostacciuolis, the sweet casatiello, the babà, the famous struffolis that prepare him in the Christmas period, followed indeed by a conspicuous list of confectionery goodness.
The love for the food, the care in to prepare I am indeed it strong. The kitchen is a real passion. To eat is a rite: the families, above all Neapolitan, they are usual to reunite for lunches or abundant suppers, that last for a long time.
At the end of every meal, as of usual there was room for the famous one "Tazzulella and Café"
I beg me, if passed by these parts do me him to know.
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Looks like delicious foods!