Alpha v0.1 · Campania live
The Italian Food Atlas
A source-backed atlas of Italian food, place by place: dishes, breads, cheeses, preserves, rituals, seasons and the records behind them.
What is live now
Campania, rendered as public source-backed pages.
Alpha v0.1 publishes the Campania release with explicit publication notes where validated sources do not fully document ingredients or method.
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Gold seed pages
Start with verified Campania entries.
Campania · Coastal towns of Naples and Salerno
Acciughe sotto sale e alicette piccanti
Deeply savoury, concentrated, sea-salty; the piccante version adds garlic heat and chilli red to the barrel.
Campania · Cilento
Aceto di fico bianco
Brown, bright, persistent dried-fruit aroma, sweet-and-sour depth.
Campania · Alto and basso Cilento; Piana del Sele
Acqua di pomodoro
Fresh tomato fragrance, pale red-orange or yellowish liquid, sweet with gently acid final notes.
Campania · Valle dell'Ufita
Aglio dell'Ufita
Sharp, high-aroma, pink-white, braided and drying in the valley air.
Campania · Rocca San Felice, Guardia Lombardi, Frigento; Valle d’Ansanto near the Mefite
Agnello di Carmasciano
Naturally savoury, less aggressively ovine than expected, with a pasture-born clarity that makes the Mefite landscape feel edible.
Campania · Area vesuviana
Albicocca vesuviana
mineral sweetness, sun-warmed flesh, and the feeling of eating fruit grown under Vesuvius rather than a generic apricot.
Campania · Marina di Pisciotta
Alici di menaica
White flesh tending pink; intense yet delicate flavour; a fish that tastes of one method and one village.
Campania · Coastal Campania
Alici marinate
Sharp, bright, oily and hot: anchovy made fresh enough to taste the sea but cut by lemon and vinegar.
Campania · Colli di San Pietro, Piano di Sorrento; also Gragnano, Pimonte, Lettere
Amarene appassite dei Colli di S. Pietro
dark sour fruit, sugar, sun, glass jars, and lemon-cut syrup for a drink that tastes like a Sorrento afternoon.
Campania · Aree interne della Campania, especially Appennino Campano-Lucano
Ammugliatielli
A small knot of smoke, citrus-cleaned offal, parsley, garlic, and lamb fat; rustic, direct, and made for fire rather than refinement.
Campania · Prata Sannita and neighbouring Matese communes
Antica pera da sidro del Matese
astringent, granular, old-orchard fruit — a pear that tastes like it was made for fermentation, not a fruit bowl.
Campania · Area Solofrana-Serinese
Antico bignè di Solofra
A reason to go inland for a pastry tied to one area and one remembered laboratory, not just the famous coast.