Buffalo mozzarella from the Agro Aversano ranks among the most celebrated on earth, and Casal di Principe is one of its productive hearts: dairies milking at dawn and selling by noon, braids cut alongside bread, ricotta that never survives to evening.
Buying it here carries an extra value: several producers work land confiscated from the clans, within the redemption movement born in Father Peppe Diana's name. The flavour is the same as ever; the meaning, far greater.
The specialities to try here, and their stories.
Hand-stretched dough, tomato, mozzarella and basil, baked in under a minute in a wood-fired oven: Neapolitan pizza is an art recognised by Unesco.
Read more →Sliced tomato, mozzarella and basil, the three colours of the flag: caprese takes its name from Capri, but no document fixes its date of birth.
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The closest destinations covered by our editors, with straight-line distance.
