The tradition of simplicity. All you need is half a kilo of gnocchi, a fresh pureed tomato sauce, a good bit of basil, fiordilatte and grated Parmesan, to have fun with aromas and flavours.

The totem dish of the city is prepared with beef or pork meat, onions, tomato purée, lard, extra virgin olive oil, red wine, garlic, salt and pepper, using a terracotta saucepan in which, after having chopped lard and garlic, put the meat tied with a kitchen string together with the chopped onion, oil and a pinch of pepper.

Water and flour, the simplest dough. The ancient Greeks already made strips of pasta that they called lagaron.

Clean the fish eviscerating it and removing the scales. In a pan, prepare a base of unpeeled garlic, oil and chilli.

The chunks of rabbit together with a whole head of garlic are browned in the sartana, the traditional bronze sauce pan.

Initially, the months without a “R” in the name, according to tradition, were those to be preferred to best enjoy the mussels.

A real ritual is linked to the preparation of one of the tastiest dishes of the history of food of the recent centuries: bread with tomato.

Take half a kilo of cherry tomatoes, wash them and cut them in halves or into slices.

A fish recipe from the Irpinia peasant cuisine, a dish of the tradition frequented especially when important holidays of the year approach.

We start from the peppers, which are the small, round, sweet and fleshy papaccelle, typical local production.

Soak the beans, and if possible, from one of the excellent varieties grown in Campania Felix, in lukewarm water 24 hours before cooking them.

They are the plate of celebration and hospitality. Inevitable on the tables of Capri, according to family recipes that have been handed down over time, with small variations that enhance the flavor and aroma of the ingredients linked to the land of the island.