Campania: Recipes & Wanderings

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.