Contact info: Frank Cucca, [email protected], 604-619-4846 & Tino Cucca, [email protected], 604-340-9737
Campania is one of the regions of Southern Italy and stretches along the Tyrrhenian Sea, from the mouth of the Garigliano River to the Gulf of Policastro.
The mild climate, the beauty of the coasts, the richness of its art and history, and the love for food make Campania the fascinating territory that it is.
The journey begins with the sea, the region’s uncontested queen, with its intense colors, its coasts that are crawling with bays, coves and rock faces.
The waters here boast the islands in the Gulf of Naples, Capri and Ischia – true natural masterpieces.
This region is made even more charming by the flourishing Mediterranean vegetation that alternates with its small, charming towns that narrate the history and traditions of Campania and make any stay here unforgettable.
And how can we forget the natural endowments that dominate this region: Vesuvius, gloomy and mysterious, loved for its beauty and feared for its power. Then, Naples, famous around the world for the intensity and passion of its music, but not only, mingles high-brow culture with the popular, the sacred with the profane, and the joyful with the melancholic. Sorrento, a town that spreads over a terrace of tufo, seems to tumble into the sea.
Campania is cheerful and radiant, well-known for the typical products from the land. Thanks to the sun, this region can boast the juiciest and tastiest tomatoes in the world that flavor the many local dishes and, last but not least, the famous pizza and calzone. The pizza maker who invented a tri-color pizza with tomato, mozzarella cheese and basil in honor of Queen Margherita of Savoy, became a legend; this pizza still survives with the traditional name of pizza Margherita.
Naples is also the homeland of Italian spaghetti. The sauces are numerous and all very tasty, but what matters the most is that the pasta is perfectly-cooked; the people of Naples are certified experts in this!
Another pride of this region is the dairy produce, with the famous buffalo mozzarella, masterfully produced in the areas of Mondragone, Battipaglia, Capua and Eboli.
The most typical desserts are Neapolitan through and through: crispy sfogliatelle with ricotta cheese, and babas soaked in (rum) liqueur.
The liqueurs? Limoncello of Sorrento and Campanian wines, from Taurasi to Aglianico, Greco di Tufo, Asprino d’Aversa, Lacrima Christi, Fiano and Solopaca, perhaps enjoyed with a Neapolitan meal on a terrace overlooking the sea and a beautiful Neapolitan song playing in the background.