Alice: I know you are not headed to Gragnano, the pasta capital, but here is an interesting article. You will find high-quality pasta from that town in food shops throughout the region.


http://www.washingtonpost.com/wp-dyn...2005Jan18.html


More interesting than limoncello, to me, is Strega, the herbal liqueur made in Benevento.

But like limoncello, it is easily found in the US, so might not be worth bringing home.

http://www.strega.it/index.php#


Look also for artisanal liqueurs made from fennel seeds, walnuts, and even basil.

And from the Cilento: honeys, jams, (and cheeses). I had a ball of smoked mozzarella/provola in my suitcase leaving Naples. The suitcase got lost for two days. Surprisingly, the cheese was fine when the bag was delivered.

All excellent ideas. I'm glad I can bring vacuum packed cheeses, the smoked mozzarella/provola sounds divine. I almost always bring back honey. But I hadn't thought of artisanal liqueurs, that's a great idea.

I also like the idea of artisanal pastas and vacuum packed olives. Better make sure to pack a foldable extra bag for my goodies...

Alice

I wouldn't risk meat of any kind , jarred or canned. I had $100.00 worth of foie gras entier confiscated and no amount of pleading and explaining helped. Had a hellva time convincing a customs agent that octopus and squid, canned, was not meat. The jerk thought octopus was a land animal.

I love European bouillon cubes, so much better than what we get in the states. Truffle pastes are always on my lists.

I have to laugh at the thought of a pod, gaggle, or whatever it is called, of octopi ambling along my street!

Some people print out the customs regulations for the country they will visit. Maybe they should include categories with photos.

Alice: Zip Loc bags and folded aluminum foil are good items to pack...

I ALWAYS bring ziplocks, hadn't thought about aluminum foil, good idea. Hadn't thought about bouillon cubes either.

Actually, the day we leave, I buy pastries or bread and put it in ziplocks to bring home and eat the next day just to ease the pain of leaving.

Alice