Food and Wine in Campania
A cycle trip through Campania provides an excellent opportunity for sampling the wonderful flavours of the wine and food of this region. Campania is the home of pasta and also of the well-known Neapolitan pizza. Of the various types of pasta, surely the most famous is that of Gragnano, produced from top-quality durum wheat, bronze-died (“trafilata al bronzo”) and dried very slowly to conserve all the flavour of the grain.
However, Campania is also the land of tomatoes and of the renowned “pummarola” tomato sauce. One of the best-known tomato varieties is the San Marzano, cultivated in the provinces of Salerno, Avellino and Naples.
Campania is also associated with its buffalo mozzarella, the legendary “sfogliatelle” pastries, the Neapolitan “pastiera” (cheese tart), and the delicious rum “babà”.
While you are out on your cycle trip or mountain-bike ride, we highly recommend you try the some of the wonderful buffalo mozzarella: especially that made at Caserta, or at Mazzoni, a little village between Aversa and Capua.
Choose a hotel for cyclists, enjoy some of the most evocative cycle routes in the region, and pay a visit to Sorrento and Amalfi. Apart from being two of the most beautiful coastal towns in Italy, they are also rightly famous for their delectable “limoncello” lemon liqueur. Sorrento also produces the best walnuts in Italy: thin-shelled, tender and delicious.
