*Press Trip Through Campania with *I Love Fruit & Veg from Europe*
Naples, the capital of Campania at the foot of Mount Vesuvius, is a melting pot of cultures, vibrant, noisy, and full of passion, much like my hometown Tehran. And its culinary tradition? Absolutely legendary. Neapolitan pizza, fresh pasta, juicy seafood, sun-ripened vegetables, and arguably the best mozzarella in the world. Here, tomatoes shine brighter, basil smells richer, pizza is lighter, and the seafood tastes of the sea. Everything feels a little more authentic, more sensual, more full of life. Join me on my week-long culinary journey Tasting Campania – From Naples to Paestum on the Mediterranean Diet Trail.
You can expect plenty of insider tips, restaurant and hotel recommendations, cultural gems, and of course the dishes that make Campania so special. Fresh and full of flavor – this is the real taste of Southern Italy. Pronti? Andiamo!
I Love Fruit & Veg from Europe
I had the chance to experience this culinary richness on a press trip with I Love Fruit & Veg from Europe – an initiative that champions mindful, seasonal enjoyment of Europe’s fruits and vegetables. Here in the sun-kissed south of Italy, food is more than nourishment. It’s a responsibility: to yourself, to nature, and to the people who produce high-quality ingredients with dedication and respect. The EU’s Farm-to-Fork strategy ensures the highest food safety standards, from producer to consumer.
Our travel group is wonderfully international. From Germany: Susanne from Lindenthalerin, Tijen from TK Mediaberatung Berlin, and her cameraman Leonard Jänicke. From Italy: Tanja from Cucina che ti passa, Maria from Un Architetto in Cucina, and Shamira from Shamiragatta. Representing France: Linda from Linda_Vongdara_plantbasedchef, Claire from Salutcestclaire, and her agent. Spain is represented by journalists Amelia (Elle, Marie Claire), Alexandra (Food & Wine Spain), and Pedro – joined by Luciano Schipano, an Italian chef based in Canada. And for seamless communication, we have our interpreter, Massimiliano. This colorful mix promises lively conversations and unforgettable moments.
DOMUS DEORUM DELUXE – A HOTEL WITH HEART
Tucked away on a quiet side street yet just steps from Naples’ lively heartbeat, Domus Deorum Deluxe is a charming hideaway full of thoughtful touches. My “Vesuvio” room was all warm colors, elegant design, and well-planned comfort.
And the breakfast? Pure bliss, delivered right to your bed each morning. You make your choices the night before, but often the tray arrives with more than you ordered. I ordered yogurt and fruit and, well… let’s just say I was happily surprised. It’s one of those little gestures that show someone truly cares. From the welcome drink to personal insider tips, you can feel the joy they take in hosting.
Here, you’re not just a guest, you’re treated like a cherished friend. For anyone wanting to explore Naples without sacrificing warmth, peace, and style, this place is a true hidden gem. A little slice of home in one of Europe’s most vibrant cities.
LUNCH AT GAETANO ADAMO
Just around the corner from our hotel, our journey through Naples begins – not with sightseeing, but with a true treat for the taste buds. Gaetano Adamo, pizzaiolo and warm-hearted host, welcomes us to his namesake restaurant and pizzeria with a generous midday feast. We start with a fruity, floral Vino Spumante I Magredi Ribolla Gialla Brut, paired with bruschetta, pizza fritta, and crisp panzerotti filled with tomatoes, ham, and melted mozzarella, warm, savory, and simply delicious.
Next come classic Neapolitan dishes that taste straight out of Nonna’s kitchen: tender marinated seafood salad, steaming spaghetti frutti di mare, and pasta alla Napoli – simple, yet perfectly seasoned. Naturally, a traditional Caprese salad makes an appearance too.
The wines? All from Campania – Fiano di Avellino, Refiano, and Taurasi from Feudi di San Gregorio. This is not a quick lunch stop; it’s a gentle arrival in Campania, an invitation to slow down, savor, and truly feel the place.
PIZZA WORKSHOP AT GAETANO ADAMO
After a quick freshen-up at the hotel, we dive straight into the art of Neapolitan pizza, stepping into our roles as pizzaioli-in-training under the guidance of Gaetano Adamo. Aprons on, sleeves rolled up, we shape the 48-hour proofed dough entirely by hand – no rolling pins allowed – while Gaetano coaches us with both heart and humor.
The toppings are pure tradition: San Marzano tomatoes, fior di latte from Agerola, 24-month-aged Parmigiano Reggiano, fresh basil leaves, and a drizzle of golden-green PDO extra virgin olive oil from a copper oliera, the classic Neapolitan oil can (which I instantly decide I need to buy for myself).
With a wooden peel, the pizza slides into the blazing stone oven. Ninety seconds later, the crust has risen beautifully, the center is tender, and the cheese is perfectly melted. Then comes the Neapolitan twist: the pizza isn’t sliced with a knife but with scissors – to keep that airy crust from being crushed. We laugh, taste, compare results, savor. And with the first bite, it’s crystal clear: this isn’t just any pizza. This is tradition, craftsmanship, and pure joy rolled into one.
POMPEII – WHISPERS FROM THE PAST
Early in the morning, Pompeii awaits us. The ancient city, shaped like a fish on the map, lies quietly in the sunlight. Above it all rises Mount Vesuvius – calm now, yet still a silent witness to that moment in 79 AD when it buried everything beneath ash.
We walk along the Via dell’Abbondanza, Pompeii’s “Fifth Avenue.” Nearly 900 meters long and lined with workshops, taverns, homes, and shops, it was once as lively, colorful, and bustling as any modern shopping street.
Every corner here tells a story: grand villas with intricate mosaics, steaming bathhouses, and glimpses into daily life nearly two millennia ago. Some houses even had their own spas to attract customers, ancient wellness marketing, if you will. Pompeii once had up to 80 thermopolia, the original snack bars, where people grabbed a quick prandium, or midday meal. The frescoes still glow with vibrant color, and the worn paving stones still bear the grooves of wagon wheels, as if life here had only been paused, not lost. Pompeii is mesmerizing, silent, yet full of life.
SORRENTO – LEMON SCENT & COASTAL CHARM
From Pompeii, it’s just about an hour’s drive to picture-perfect Sorrento, a jewel perched high above the sparkling Gulf of Naples. The first view takes your breath away: colorful beach huts nestled against the coastline, the gentle sound of waves mingling with the laughter of swimmers, and Mount Vesuvius standing watch on the horizon.
We wander through the lively lanes of the old town, filled with the scent of lemons and the spirit of dolce vita. Everywhere you turn, you’ll find lovingly run shops devoted to the famous Amalfi lemon – bright yellow fruit, sweet limoncello, handmade lemon soaps, and beautiful ceramics painted with lemon motifs. In Sorrento, you can feel the magic of Campania in every detail, and it’s hard to resist taking a little piece of it all home with you.
L’ANTICA TRATTORIA IN SORRENTO
Step into the beautiful garden of L’Antica Trattoria, run by the D’Oria family, and it feels like walking onto a film set, a place where the charm of old Sorrento comes vividly to life. In the kitchen, Executive Chefs Antonio Spasiano and Antonino Maresca team up with pâtissier Antonio Galasso to craft culinary masterpieces that delight every sense.
From the moment you enter, you can feel that this place is something special. Hand-painted ceramics, antique objects, and colorful frescoes inspired by Neapolitan culture adorn every corner. Each detail tells a story of generations, of heartfelt hospitality, and of a way of life deeply rooted in the Sorrentine Peninsula.
THE BEST LEMON & SHRIMP TAGLIOLINI IN SORRENTO
Under a lush pergola draped with grapevines, where dappled sunlight dances across the table, we settle in for a lunch made for savoring. To start, crispy zucchini blossoms stuffed with creamy ricotta and delicate ham arrive on a mild zucchini sauce topped with smoked cheese. A tender-crispy play of textures that instantly delights.
Then comes the showstopper: the restaurant’s signature dish, Tagliolini Antica Trattoria. Fresh pasta in a bright, lemony cream sauce, topped with red shrimp, monkfish roe, and creamy spinach, creating a perfect harmony of sea, citrus, and richness. We pair it with a Benito Ferrara Vigna Cicogna Greco di Tufo – elegant, mineral, and perfectly balanced with every bite.
For dessert, true Amalfi lemon gelato arrives with fresh strawberries, accompanied by a homemade limoncello. So irresistible that we immediately wish we could buy it, sadly, it’s not for sale. Luckily, the team shares a local secret: a few shops away, the Salvatore limoncello comes remarkably close to the original. Naturally, I grab a bottle – a liquid memory of a flawless lunch in Sorrento.
PALAZZO PETRUCCI
In the evening, we enjoy a special dinner at Palazzo Petrucci, where modern Naples blends with fine dining at its best. Chef Lino Scarallo, a talented and creative Neapolitan, leads his team with passion and vision. His cooking captures the fiery spirit and deep traditions of the city.
The restaurant sits above Posillipo Beach, offering stunning views of the sea. It’s a Michelin-level spot, with a minimalist yet relaxed style that lets the beauty of the Gulf of Naples shine. Here, we meet Manuela and her husband Richard, and together we raise a glass of Bollinger champagne to start the evening. What follows is a menu that feels like a journey through the creative heart of Naples’ gourmet cuisine.
Seppia con vaniglia, rosmarino e gazpacho di nespole
→ Squid with vanilla, rosemary, and medlar gazpacho
Spaghettone con cipollotto, cannolicchi e finocchietto
→ Thick spaghetti with spring onion, razor clams, and wild fennel
Pescato con melanzana e salsa allo scarpariello
→ Today’s catch with eggplant and “Scarpariello” sauce
Mousse al caramello salato, sorbetto ai lamponi e peperoncino, tuille all’anice
→ Salted caramel mousse, raspberry-chili sorbet, and crisp anise tuile
BELLA NAPOLI – BETWEEN FOOTBALL UND LIMONATA
Few cities feel as raw and yet as warm-hearted as Naples. We wander through narrow streets, past fluttering laundry, historic churches, hidden courtyards, and small workshops where time seems to stand still.
A stroll through the Quartieri Spagnoli is a must. This neighborhood is pure Naples: loud, colorful, tight, wild, and bursting with life. Once home to Spanish viceroys’ soldiers, today it’s packed with locals, artists, students, and newcomers all living side by side. Life unfolds on the streets here, among fish and vegetable stalls, buzzing Vespas, laundry lines, and tiny espresso bars.
LIMONATA AT DON ALFREDO & THE MARADONA SHRINE
If you’re already there, don’t miss a limonata at Don Alfredo—Naples-style, wide-legged like a true local. No joke, it’s a real ritual! Order: “Una limonata a cosce aperte, per favore!, better known as the “Open Legs Lemonade.” Then everything happens fast: freshly squeezed Sorrento lemons, cold soda water, a spoonful of baking powder, and suddenly it fizzes and bubbles like a mini volcano. One big gulp, and you’re drinking it alla Napoletana, just as it should be.
Another must-see is the Maradona Shrine—a quirky yet moving tribute to the football legend who made SSC Napoli immortal. To truly feel Naples, you have to experience it. Amid street altars, fan graffiti, and flickering candles, it’s clear: here, football isn’t just a game, it’s a religion. Fans practically make a pilgrimage, and Maradona isn’t just a player, he’s a saint. Forza Napoli isn’t a slogan in these streets; it’s a lived, loud, and passionate identity.
PULCINELLA & THE CORNO – NAPLES ‘ SPIRIT
In Naples, you’ll see Pulcinella everywhere. He’s the famous character with a long nose, a pointy hat, and a big grin. He appears on shutters, murals, or as little statues among citrus fruits and lucky charms in souvenir shops. Sometimes funny, sometimes mysterious, Pulcinella shows the city’s joy, creativity, and cleverness. At Via dei Tribunali, there’s a statue—rub his nose for good luck. We couldn’t resist!
Another symbol you’ll find is the red horn, or “corno.” Made from gold, silver, or red plastic, it’s meant to protect against the „Malocchio“ (evil eye). But there’s a rule: it only works if it’s given as a gift, you shouldn’t buy it for yourself.
GRAN CAFFÈ LA CAFFETTIERA
Our walk takes us along the Bay of Naples, past the Castel dell’Ovo, to the elegant Gran Caffè La Caffettiera. Here, we enjoy a light and fresh Mediterranean vegetable lunch. But the real star comes after: the coffee, served in a traditional cuccumella—the classic Neapolitan coffee pot. Brewing with a cuccumella is a little ritual. The pot is flipped upside down so hot water slowly drips through the coffee. It takes patience, but the reward is a smooth, aromatic cup. Unlike the quick espresso shot, the cuccumella stands for care, attention, and the simple pleasure of taking your time.
CHIAIA DISTRICT IN NAPLES
We head back through the Chiaia district, a calm and elegant contrast to the bustle of the old town. Here, stylish boutiques, well-kept façades, and shady tree-lined streets invite you to stroll with ease.
Our walk continues through the impressive Galleria Umberto I, an architectural jewel with a majestic glass dome, marble floors, and a touch of Belle Époque charm. Before returning to the hotel, we make one last stop for the legendary graffa. Still warm, fluffy, and coated in sugar, this doughnut-like treat tastes like a hug in pastry form. Crispy on the outside, soft on the inside, and the sweetest way to end our walk.
BACCALARIA – AN ODE TO COD
From our hotel, we stroll past Naples’ oldest university to Baccalaria, a special place for anyone who loves salted cod. Host Toti Lange has devoted more than a decade to this traditional fish, once rare in Neapolitan cooking. Today, it serves as a culinary bridge to Portugal, Spain, and Iceland, the cod’s home waters.
In a cooking class, we learn how to make Parmigiana di Melanzane e Baccalà: cod from the Faroe Islands is soaked for two days, patted dry, dusted with flour, and fried until crisp. It’s then layered with tender eggplant, a tomato sauce simmered for eight hours, and a sprinkling of fine Parmesan. A refined, deeply flavorful twist on the classic.
At the long communal table, we savor more creative cod dishes, served with friarielli, a local leafy green sautéed in olive oil with garlic and chili. For a sweet finale, Chef Linda Vongara from Paris presents a light vegan strawberry mousse, a delicate touch of French elegance to end the meal.
ISCHIA – THE GREEN ISLAND IN THE GULF OF NAPLES
On Wednesday morning, we take the ferry to the wild and romantic emerald island of Ischia. As we dock, the water shimmers in brilliant shades of green, and a gentle sea breeze brushes our faces.
From the port, we wander straight toward the Castello Aragonese, a mighty fortress rising from the rock. Along the way, colorful little shops invite us to stop and browse.
A long stone bridge leads us to the castle, inhabited since the 5th century BC. Today, it feels both mysterious and majestic. With enchanted gardens overflowing with wild flowers, small chapels adorned with ancient frescoes, shadowy prison cells, and sweeping views over the sparkling sea.
UN ATTIMO DI VINO – MY TRIP´S HIGHLIGHT
From the castle, we head back toward the harbor for lunch at Un Attimo di Vino. Theresa, the wife of owner Raimondo, is in the kitchen herself. Everything comes straight from the island—lemons, vegetables, bread, and even the olive oil is from their own groves. Through the window, the view stretches across the sea to gentle vineyards, a life lived between waves, vines, and the stove, pure simple life bliss.
We begin with a glass of Gran Tifeo, a mineral-rich white wine from Ischia, slightly salty and wonderfully refreshing. As we sip, their son Matteo plays the piano, weaving in the delicate notes of La Valse d’Amélie.
Then comes the star of the meal: Ombrina, the delicate umber fish, served in three exquisite courses. First, an almost transparent carpaccio, brightened with fragrant homemade pesto. Next, pasta from Vesuvius, its shape inspired by the famous volcano, tossed with tender umber fish and a sauce of sweet red and sun-gold tomatoes. The pasta is made from the finest Gragnano Superior flour, stone-milled in true traditional style. Finally, the fillet, oven-baked and wrapped in a golden “potato coat,” finished with a touch of fresh mint.
For dessert, Theresa presents her Raimondo Cake: an almond-lemon creation made with Sicilian almonds, completely flourless, and utterly divine. One last sip of Biancarello, and the experience feels complete.This is Ischia at its most magical quiet, flawless, and unforgettable. I know I’ll be back.
CHAMPAGNE AT BISI CINQUANTA 6
In the evening, we return to the elegant Gran Caffè La Caffettiera, this time for dinner with Manuela and Richard. Afterwards, we wander together to the charming bar Bisi Cinquanta 6—soft lighting, relaxed music, and an atmosphere that instantly makes you feel at home.
Luca, the owner, greets us with glasses of Laurent-Perrier champagne. Some of us switch it up with a perfectly mixed Pornstar Martini. As we chat about Naples, Luca’s favorite spots, and our shared love for great drinks, the mood becomes warm and easygoing. The night is mild, so we stand outside, laughing and swapping stories. It’s the perfect, unhurried way to close the day.
THE PHLEGRAEAN FIELDS – A SLEEPING INFERNO
The next morning, we take a short bus ride from Naples into a landscape that seems alive. The Phlegraean Fields are a sleeping supervolcano, an extraordinary mix of myth, mystery, and quiet danger. Even the ancient Romans knew the power of this place: they built baths and temples here, soaked in the hot springs, and believed they had found the gateway to the underworld.
From a distance, we watch steam rising from cracks in the earth. The air is thick with the sharp scent of sulfur. It hisses, bubbles, and whispers, as if the earth itself were speaking. You can feel the raw power beneath your feet, silent for now, but capable of waking at any moment.
A STROLL THROUGH POZZUOLI
Just a stone’s throw from the Phlegraean Fields lies Pozzuoli, a small, charming seaside town that instantly captures your heart. We wander together through narrow, winding streets, past pastel-colored houses, until we reach the Macellum of Pozzuoli. The ancient marketplace that offers a fascinating glimpse into long-forgotten times.
Afterwards, we simply let ourselves drift. We sip cappuccinos at a tiny street café, browse through quaint boutiques, and watch life here unfold at its own relaxed pace. The fruit and vegetable stalls are bursting with bright red tomatoes, sunlit yellow lemons, and juicy peaches. The colors are so vivid, you almost wish your suitcase were big enough to take a few crates home!
BAIA MARINELLA – A WINDOW TO THE SEA
Baia Marinella has earned a Michelin guide nod for offering a truly flawless dining experience. Here, atmosphere, service, and cuisine blend in perfect harmony. From the moment you step inside, it feels like being on a boat in the middle of the sea, surrounded by the gentle sound of waves.
We savor dishes bursting with fresh flavors from the sea and local vegetables. The Mediterranean cuisine here shows its full magic: light, fresh aromas perfectly paired with the finest ingredients from both garden and ocean. The views speak for themselves.
OUR OPULENT MENU
Welcome Aperitif
Bollicina Valdobbiadene Extra Dry
Zeppoline di alghe Home made
→ Light, airy fried dough balls with a delicate hint of seaweed
Cold Starter
Insalate di mare con finocchio cotto in ghiaccio e julienne di carote
→ Seafood Salad with Ice-Cooked Fennel and Julienne Carrots
Warm Starters
Gambero mandorlato con crema di piselli centogiorni
→ Almond-Crusted Prawns on Centogiorni Pea Cream
Baccala fritto con insalatina di cetrioli
→ Fried Baccalà with Cucumber Salad
calamaro ripieno con pane alle erbe
→ Stuffed Calamari with Herb Bread
FOLLOWING BY …
First Course
Paccheri pastificio Cacciapuoti con gamberi, pomodorino datterino confit e stracciata di bufala
→ Paccheri from Pastificio Cacciapuoti with Prawns, Confit Cherry Tomatoes, and Stracciata di Bufala
Alternative
Risotto con crema di zucchine alla Nerano
→ Creamy risotto with a delicate zucchini sauce in the style of Nerano
Second Course
Trancio di pesce al forno con patate novelle ed asparagi
→ Oven-roasted fish served with tender new potatoes and fresh asparagus
Alternative
Frittura di gamberi e calamari
→ Crispy, golden prawns and squid
Dessert
Frutta di stagione
→ Fresh Seasonal Fruit
Drinks
Still and sparkling water
Wine: Falanghina and Aglianico from C. Pepe
CILENTO – THE HEART OF THE MEDITERRANEAN DIET
About 150 kilometers south of Naples, a different world unfolds: the Cilento, a pristine region in the province of Salerno. Away from the bustle of cities and mass tourism, gentle hills, ancient olive groves, and secluded bays create the impression that time has stood still. Large parts of Cilento are now part of the Parco Nazionale del Cilento e Vallo di Diano, a UNESCO World Heritage site.
Cilento is the heart of the traditional Mediterranean diet. People here live exceptionally long, healthy lives, as the region is part of the so-called “Blue Zone.” In the fishing village of Acciaroli, there are more healthy centenarians than even on Okinawa, Japan. This longevity is not only thanks to the Mediterranean cuisine but also to strong social bonds and a vibrant community spirit, which make life here so special.
WHAT IS THE MEDITERRANEAN DIET?
The Mediterranean diet is considered one of the most studied and healthiest ways of eating in the world. It is based on the traditional food habits of southern Italy and Greece, but also includes influences from Italy, Spain, Portugal, Cyprus, Croatia, and Morocco. Fresh, local, and seasonal fruits and vegetables, whole grains, legumes, nuts, seeds, fish, and high-quality olive oil form the core of the diet, often accompanied by an occasional glass of wine with meals.
This way of eating provides plenty of healthy fats, fiber, vitamins, minerals, and antioxidants. Highly processed foods, sugar, and white flour products are largely avoided. Red and processed meats appear only rarely, while dairy products like cream or milk play a minor role.
MEC HOTEL PAESTUM – LUXURY ON THE GULF OF SALERNO
The MEC Hotel Paestum in Capaccio won me over instantly with its elegant style and stunning sea views. My room was spacious and filled with light, with a balcony that opened directly onto the shimmering water, pure bliss. I loved the way modern comfort blended seamlessly with the relaxed charm of southern Italy. The whole place radiates warmth and hospitality, making you feel at home from the moment you arrive.
It’s no surprise that many couples choose this as their wedding venue. The location and stylish interiors create an unforgettable atmosphere. I’m already dreaming of returning with my family. For me, the MEC Hotel Paestum is the perfect escape, a place to leave the everyday behind and soak in the beauty of this remarkable region.
SANTA MARIA DIE CASTELLABATE
We’re immediately drawn out into the green expanses of the Cilento, a true paradise for anyone who loves nature and good food. Everywhere, the finest produce of Europe sprouts: juicy artichokes, crisp zucchini, and fragrant herbs as far as the eye can see. We make our way to Santa Maria di Castellabate, wandering leisurely through its winding streets, discovering little shops, and picking up a few keepsakes along the way.
Then we head down to the sea. The wind plays with our hair, the waves rush against the shore, and the water sparkles in the sun. I could stay here forever, this place is so beautiful and peaceful. Can you already smell the sea? Feel the salty breeze? It’s exactly these moments that make traveling so special.
RISTORANTE BREZZA MARINA IN PAESTUM
At lunchtime, we stop at the authentic Ristorante Brezza Marina in Paestum, a place beloved by locals. As the name suggests, seafood takes center stage here, bringing the flavors of the sea straight to the plate. Chef Ulderico Vignola creates true Campanian classics, honest, fresh, and without any fuss. Anyone seeking the real, unspoiled cuisine of the region will feel right at home.
The menu is a tribute to Cilento’s culinary traditions, offering a wide selection of authentic specialties. Everything is prepared fresh, using seasonal vegetables from the restaurant’s own garden, perfectly highlighting the natural flavors of the region. A particularly charming touch: the waiter arrives at the table with a huge tray of pasta, generously offering seconds to everyone.
SALONE DIETA MEDITERRANEA
In the afternoon, we visit the Salone della Dieta Mediterranea in Paestum, housed in a beautifully restored old tobacco factory. It’s a vibrant space full of knowledge, hosting workshops, cooking demonstrations, tastings, and inspiring encounters.
Chef Dorina Burlacu prepares a fresh Mediterranean salad and a “Summer Vegetable Garden.” With Italian passion, she explains every step, while Massimiliano translates everything into English. Between the cooking demos, we wander from stand to stand, sampling juicy fruits, aromatic truffles, creamy mozzarella, and many other delicacies straight from the producers. Everything tastes as fresh and authentic as Campania itself.
DINNER AT MEC HOTEL PAESTUM
n the evening, we enjoy a wonderful dinner at MEC Hotel Paestum, a menu that perfectly showcases the variety and freshness of Mediterranean cuisine. I was particularly enchanted by the Ditaloni from Gragnano with baby squid and lemon zest, one of my favorite pasta dishes of the entire trip.
Gragnano, a small town near Naples, is known as the “world capital of pasta.” For centuries, pasta here has been made using traditional methods with the finest durum wheat semolina, fresh spring water, and plenty of time for slow drying. The result: a characteristic rough texture that holds sauces perfectly and delivers an incomparable “al dente” bite.
The dish may look unassuming in photos, but in the mouth, it unfolds into a true explosion of flavors. The sweetness of San Marzano tomatoes, the freshness of lemon, the delicate sea aroma of the baby squid, simply divine. Following local tradition, the waiter arrives with a massive tray of pasta and generously offers seconds, ensuring no one leaves hungry.
DITALONI DI GRAGNANO CON CALAMARETTI E ZESTE DI LIMONE
→Ditaloni di Gragnano with Baby Squid and Lemon Zest
PESCATO DEL GIORNO SCOTTATO SU ESSENZA DI LATTUGHINA E ROESTI
→ Catch of the Day on Napoleone Basil Essence with Rösti
PARFAIT DI BUFALA CON FICHI DEL CILENTO SU CRUMBLE AL CACAO E NOCCIOLA
→Buffalo Milk Parfait with Cilento Figs on Cocoa-Hazelnut Crumble
THE TEMPLES OF PAESTUM
The next day brings another journey through time: the Doric temples of Paestum. Gigantic, majestic, and timeless. Once a prosperous Greek colony, the mighty structures still hint at the wealth and significance of the city. Among olive groves, three imposing temples rise into the sky—the Temple of Poseidon, the Temple of Hera, and the Temple of Athena. Each tells its own story: perfect harmony, archaic strength, and daring architectural experimentation. The Romans also left their mark on the city, with a small amphitheater, the Comitium, and massive city walls.
In the Archaeological Museum, the past becomes particularly tangible, especially with the famous Tomb of the Diver: a young man plunges into deep blue, a symbolic representation of the passage from life to the afterlife.
RISTORANTE HERMANOS IN CAPACCIO
At lunchtime, we visit Ristorante Hermanos in Capaccio, where the sea practically sets the table for us. On our plates, fresh local mozzarella meets vegetables straight from the surrounding gardens. Juicy tomatoes, creamy eggplant, crisp zucchini, and fragrant herbs lovingly transformed into authentic regional dishes. We enjoy pasta in a rich eggplant sauce and a tempting selection of antipasti that rounds out the meal perfectly. To finish, the team serves the sweetest strawberries in the region, a fruity finale that captures the taste of Cilento’s sun in every bite.
TENUTA VANNULO MOZZARELLA
We visit the organic Tenuta Vannulo estate, home to around 600 black water buffalo. Here, they graze on lush pastures, bathe in pools, and even enjoy brush massages in special shower stations. All their feed is grown on the farm under strict controls, and they are treated only with homeopathic remedies. The buffalo are milked only when they feel like it. No pressure, just nature’s rhythm.
Next to the dairy, a small agricultural museum offers a glimpse into Campania’s farming traditions. This is where animal welfare, craftsmanship, and flavor come together beautifully. Fun fact: in Campania, mozzarella is traditionally eaten fresh from the farm and without salt. And the buffalo milk ice cream? Silky, rich, and absolutely heavenly.
COOKING SHOW WITH DORINA BURLACU
In the afternoon, we return once more to the Salone della Dieta Mediterranea in Paestum. Chef Dorina Burlacu celebrates Mediterranean cuisine by preparing an artichoke salad with melon and watermelon, fresh, light, and bursting with summer flavors.
Before we leave, I wander over to the stalls of local producers and pick up a few delicacies. This way, I can take a little piece of Campania home with me, keeping the taste of these days alive just a bit longer.
LAST EVENING AT THE MEC HOTEL PAESTUM
After returning to the hotel, there’s still time for a little detour to the sea—to Lido Mec. A dreamy beach, reserved exclusively for hotel guests, nestled beside a small stream about 500 meters below the hotel. Fine sand stretches for an incredible 35 kilometers along the coast. Quiet, vast, and peaceful, a place to breathe deeply and unwind. I already know: I absolutely have to come back here.
Our final evening ends with dinner at the hotel: Petali di Semola—flower-shaped pasta made from fine durum wheat semolina with yellow datterino tomatoes and crispy bacon. This is followed by Stracotto di Manzo, beef slowly braised in Aglianico wine until it’s so tender it practically melts on the tongue. It’s our first meat dish of the entire trip, served with a little eggplant and potato tart from the Cilento.
For dessert, a colorful medley of fresh fruit on a velvety berry coulis, light, fresh, and the perfect ending to our journey.
CIAO, CAMPANIA!
On Sunday morning, after breakfast, it’s time to say goodbye. Naples in my heart, Sorrento in my stomach, Ischia on my skin, and Paestum in my soul. I’m taking so much with me, far more than just memories. This journey was an immersion into the heart of the real Italy, where food is not just nourishment, but identity, history, and pure love.
When I think of Campania now, I hear the crackle of fresh pizza dough, taste sun-ripened lemons and creamy mozzarella, and feel the warmth of a land that has touched me deeply. Parting is hard. A week full of flavor, encounters, and inspiration comes to an end. And if, while reading, you can already taste the sea salt on your lips and smell the scent of fresh tomatoes, then you’ve already had a little taste of what I experienced.
MANY THANKS
A heartfelt thank you to I love fruit & vegetables from Europe for this deliciously inspiring journey. My gratitude also goes to Manuela Barzan, the local project coordinator, as well as TMC-Media in Munich for the invitation. Special thanks to Manuela’s assistant Giusy, Richard from Domus Deorum Deluxe, our charming tour guide Massimo, and our bus driver Gaetano.
Thanks as well to my wonderful travel companions, to all the hotels and restaurants who welcomed us so warmly, and to everyone who enriched our trip with their knowledge, passion, and stories.
You all made this journey truly unforgettable.
Buon viaggio, e alla prossima!
Susan
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Tried out this tip yet? Drop a comment below and let me know! Don’t forget to tag your pic on Instagram with @labsalliebe and use #labsalliebe. I won’t miss it and will leave you some love in the comments too. Can’t wait to see what you create!