Mondragone sits in the heart of the PDO zone of Campania buffalo mozzarella, and its dairies work the milk of the Domitian coast herds every morning: braids and mozzarella are bought still warm, the dripping whey their certificate of freshness.
The local rule: same-day buffalo mozzarella never sees a fridge — it is eaten at room temperature within hours. With a thread of oil and durum bread, it is a complete meal needing nothing else.
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.
