Campanian Cuisine

The classic bright, sweet, and potent lemon liqueur from Southern Italy. Served ice-cold as a digestivo after a heavy meal.

A classic Southern Italian bakery cookie. Dense, incredibly chewy almond paste cookies entirely encrusted in toasted pine nuts.

A bright, summery, caffeine-free variation of the classic. Ladyfingers soaked in a tangy Limoncello syrup, layered with lemon-zest mascarpone cream.

A naturally gluten-free, dense, fudgy chocolate and almond cake from the island of Capri. Crisp and crackly on the outside, incredibly moist on the inside.

A classic Italian Christmas confection. A chewy or hard nougat made from whipped egg whites, boiling honey and sugar syrup, and heavily packed with toasted almonds and hazelnuts.

A brilliant way to use leftover polenta. Cold, firm polenta cut into triangles and deep-fried until shatteringly crisp on the outside and creamy inside.

A fast, healthy, and incredibly flavorful method for poaching fish. The 'crazy water' is a vibrant broth of cherry tomatoes, garlic, white wine, and parsley.

A Neapolitan classic. Spaghetti tossed in a light, briny sauce made from fresh clams, garlic, olive oil, white wine, and parsley.

A towering platter of assorted seafood (squid, shrimp, small fish) dusted lightly in flour and deep-fried until shatteringly crisp. A coastal Italian classic.

Southern Italian comfort food: thin slices of beef stuffed with garlic, parsley, cheese, and sometimes pine nuts, rolled up and braised slowly in Sunday tomato sauce.

Layers of fried eggplant, rich tomato sauce, fresh basil, and melted mozzarella and parmesan cheese, baked until bubbling and golden.

Soft potato dumplings baked in a rich, bubbling tomato sauce with fresh basil and molten, stringy mozzarella cheese.