Naples and Campania Restaurants


Naples and Campania Restaurant Reviews

Think of Neapolitan food and you conjure up pasta, pizza, and tomatoes. The stereotype barely scratches the surface of what's available in Naples—to say nothing of the rest of Campania, where the cuisine reflects an enormously diverse landscape.

The region is known for its enclaves of gastronomy, notable among them the tip of the Sorrento Peninsula and the Campi Flegrei, west of Naples. You may well come across cucina povera, a cuisine inspired by Campania's contadino (peasant) roots, with all the ingredients sourced from a nearby garden. Expect to see roadside stalls selling stellar local produce, including annurca apples (near Benevento), giant lemons (Amalfi Coast), roasted chestnuts (especially near Avellino), and watermelons (the plains around Salerno). Try to get to one of the local sagre village feasts celebrating a prodotto tipico (local specialty), which could be anything from snails to wild boar to cherries to, commonly, wine.

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