| | | | | | | | I crossed separated enogastronomici for Region | | | | | | | | | CAMPANIA | |  | | Since the antiquity, her "Campania felix" it was the more neighbor and principal supplier of commodities in the imperial Rome, and its complex historical stories justify both flat rich with influences Angioine and Borboniche both poor preparations reserved to the people, where vegetables and latticini excelled with the almost absent meat. Departing from the Renaissance the kitchen of court found space in the texts of the Messisbugo, of the Escapes or of the Conrad. In these works there is a great deal of Neapolitan recipes as those of the macaronis, of the timballis, of the fishes and of the hunting. | |  | Only from the 800 with the works of the Agnoletti and the Riding ones it was begun to consider the poorest kitchen. It exists then in the Neapolitan gastronomy a series of dishes that, always from the eight hundred, they typically melted the tradition of the French court with the ingredients and the Neapolitan customs. They came out from there very elaborate and spectacular inventions, where they detached timballi as the macaronis to the meat sauce or the "sartù" to base of full rice with fegatini of chicken, sausages, polpettine of meat, etc. The kitchen of Campania is identified with that Neapolitan, that has supplanted anywhere the ancient local recipes. In his/her whole the kitchen bell is simple, rich of odors: in first place the vegetables and the fruit are consumed, but also the meats, the cheese, the fish and the fruits of sea. Naples and Campania also boast one appreciated | | production of alimentary pastas: even if the spaghetti are not native of Naples, with the name of Neapolitans they are diffused all over the world, as the pizza. The Prince of the kitchen bell is the tomato, employed with art by the meat sauce to the pizza, and you/he/she has been said: "to Naples the tomato is a half religion." 
| | Glories of the kitchen partenopeas for the part of earth are the pasta and the latticinis, while for the gastronomy of sea we find: shellfishes and molluscs. Unforgettable also the base dishes of vegetables of the sour one live, as the parmigiana of eggplants or the full peppers. The kitchen in Naples is also made of "external" and of show, imperdibilis are the "you fry and he/she eats", and the launchings "pastimes" (fruits of sea, pizzette, tartine, pancakes) offered in kiosks or stands, and consumed in whatever moment of the day. Don't miss the dishes from the complex preparation or from the prolonged cooking as the meat sauce, the mixed fry, the famous sartù, the soup of soffritto, the caniscionis of vegetable, the pignato maretato. They characterize the kitchen bell, besides the delicious vegetables, above all the cheeses and the sweets.
The cheeses more used, to spun pasta, they enter the composition of many dishes: mozzarella, burielli, scamorze, provolone, provole and caciocavallo.
Among the sweets they are to remember the pastiera, the babàs, the sfogliatelles, the set them, the zeppoles, the rococo ones. 
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