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Napoli
Campania
Tomato. Mozzarella. Sunlight on a plate.
The cradle of Italian pasta as the world knows it. Naples invented dry pasta.
"San Marzano tomatoes, fresh basil, olive oil. The trinity needs nothing else."
What this region tastes like
A flavor portrait of Campania.
Rich70%
Earthy40%
Coastal90%
Herbaceous70%
Spicy50%
Rustic60%
Signature pasta dishes
Born here. Perfected here.
CoastalBrinyBright
Spaghetti alle Vongole
Spaghetti alle Vongole
Clams, garlic, white wine, parsley — the sound of the Bay of Naples.
Medium 40 min
View recipe 
SweetSlowHidden gem
Pasta alla Genovese
Pasta alla Genovese
Slow-cooked onions and beef — Naples' great paradox (no basil).
Medium 5 h
View recipe 
BoldSaucyIconic
Paccheri al Sugo
Paccheri al Sugo
Giant tubes in a long-simmered San Marzano sauce.
Easy 1 h 30
View recipe Signature ingredients
- Pomodoro San Marzano DOPGrown on Vesuvius soil. Sweet, low acid.
- Mozzarella di BufalaMilky, creamy, gone in seconds.
- Colatura di AliciAmber anchovy essence from Cetara.
Pasta shapes born here
- Spaghetti di Gragnano IGPBronze-extruded, slow-dried. The gold standard.
- PaccheriHuge smooth tubes that collapse around sauce.
Wine pairings
- Greco di TufoVolcanic, mineral, complex white.Pairs with: Seafood pasta.
- AglianicoPowerful southern red.Pairs with: Genovese, ragù.
Chef Rigatoni says
A note from the kitchen
"Toast garlic in olive oil — never burn. Pull the pan from the heat."