Campanian cuisine
.jpg)
_-_by_RaBoe.jpg)
.jpg)
The Campanian cuisine is a regional cuisine of Italy . Due to the location of Campania on the Gulf of Naples , it is rich in fish and seafood . Mozzarella and tomatoes also play an important role . The Campanian cuisine was shaped by the Greeks, Romans and Spaniards.
Influences
Typical products and dishes
- Friarielli
- Gnocchi sorrentina ( gnocchi to Sorrento -type, baked with mozzarella potato dumplings in tomato sauce)
- Linguine alle vongole ( linguine with clams )
- Parmigiana di melanzane (aubergine, tomato sauce, mozzarella and parmesan casserole)
- Babà (yeast cake soaked in rum)
- Sfogliatella ( pastry made from puff pastry filled with ricotta and candied orange peel )
- Struffoli ( fried flour balls coated with honey , resembling bakery peas )
- Limoncello (lemon liqueur)
Products with a protected designation of origin
Products with a protected designation of origin (DOP) are among others. a .:
- Fico bianco del Cilento (White Cilento fig)
- Mozzarella di Bufala Campana
- Piennolo tomato
- San Marzano tomato
Pizza
In Naples , the capital of the region, the first pizza to have been baked. Pizza Margherita and Pizza alla marinara are typical Neapolitan pizzas . With the calzone ( German trousers ), the pizza dough is turned into a closed dough pocket before baking. A mixture of durum and soft wheat semolina is used for the dough of the Cilento pizza and goat cheese is used instead of buffalo mozzarella for the topping .
Web links
Individual evidence
- ↑ Gerd Wolfgang Sievers: Gnocchi alla sorrentina. In: contadino.com. Retrieved October 18, 2018.
- ↑ The Pomodorino del Piennolo del Vesuvio DOP. In: napolitrip.com. February 14, 2017, accessed March 1, 2019.