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.
Read more →What is grown, raised and aged here: PDO, PGI and traditional products.
A large, round artichoke head, the Romanesco type: Carciofo di Paestum, grown in the Sele plain since the 1920s, has held IGP status since 2004.
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The closest destinations covered by our editors, with straight-line distance.
