Eat Your Way Through Campania
Discover ‘Campania: Recipes & Wanderings Across Italy’s Polychromatic Coast’, a new cookbook in the series between Belmond and Apartamento that blends food and travel.
Campania guides you through Italy’s culinary heartland, from the city streets of Naples to the quiet olive groves of Cilento, so you can capture a sense of it all in each dish. The third cookbook in our bi-annual cookbook series – Recipes and Wanderings – produced in collaboration with Apartamento features photography from Lea Colombo and essays from Claudia Durastanti, Margo Schachter and Elisa Carassai. Following an introduction from Darina Allen you’ll find 21 classic dishes from Campania (including many taken from Armando Aristarco, Naples-native and executive chef at Belmond’s hotel Caruso) and three guest recipes by renowned chefs Nina Clemente, Bernardo Costantino, and Salvatore Giugliano.
Discover stories of local producers that create iconic Italian ingredients like mozzarella di bufala and bronze-cut pasta, which originate along Campania’s polychromatic coastline. It’s a region of Italy completely intertwined with its most famous ingredients: Amalfi lemons, rich cheeses such as mozzarella and pecorino, ripe red tomatoes and, of course, olives.
Joining the first two cookbooks in the series, Liguria and Penang, Campania continues Apartamento and Belmond’s journey through vibrant culinary communities around the world with bold photography presenting the region’s brilliance as never before. Disembarking at Belmond’s hotel Caruso in Ravello, tucked in the hills, we navigate the streets of Naples and travel out to the tiny towns across Campania to discover the tastes of this place.
A glance at the recipes originating in Campania reveals why it’s so revered as a culinary region, as among them are some of the most famous Italian dishes in the world: pizza, spaghetti alle vongole, Neapolitan ragu and Caprese salad. While savoury fare has claimed much of the spotlight, equally appealing is starting the day with a spoonful of Amalfi lemon marmalade on toast and ending it with a scoop of fior di latte gelato, topped with a drizzle of new season extra virgin olive oil. While most of the recipes presented in Campania come from Caruso’s executive chef and Naples-native Armando Aristarco, its full breadth is made up of a diverse group of culinary contributors, including the nonna and mother of olive oil producer Marco Rizzo and Italians abroad who have kept Campania in their kitchens, forever drawing influence and inspiration from the spirit of this bright corner of Italy.
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