Traditional food of Campania: 12 dishes

• Pizza napoletana · Bread & pastry · Naples

  Flatbreads with toppings were sold on the streets of Naples by the 18th century as cheap food for the city's poor, eaten folded and on foot.

• Sfogliatella · Dessert · Naples

  A sfogliatella is a shell-shaped pastry of many thin, crisp layers, filled with semolina, ricotta and candied orange peel, flavoured with cinnamon and vanilla.

• Spaghetti alle vongole · Noodles & pasta · Naples

  Spaghetti alle vongole is spaghetti cooked with fresh clams, olive oil, garlic, parsley and sometimes chilli and white wine.

• Pastiera · Dessert · Naples

  Pastiera is a Neapolitan Easter tart of shortcrust pastry filled with wheat grains cooked in milk, ricotta, eggs, candied fruit and orange-flower water, topped with a lattice of pastry strips.

• Mozzarella di bufala · Snack · Caserta and Battipaglia

  Mozzarella di bufala campana is a fresh cheese made from the milk of water buffalo, raised in the plains of Caserta and around Battipaglia and Paestum, south of Salerno.

• Babà · Dessert · Naples

  Babà is a small yeast cake soaked in rum syrup, served in Naples' pastry shops and cafés.

• Genovese napoletana genovese · Noodles & pasta · Naples

  Genovese is a Neapolitan pasta sauce, not from Genoa: a huge quantity of onions and a piece of beef cooked together very slowly for hours until the onions melt into a sweet, golden cream.

• Spaghetti alla puttanesca · Noodles & pasta · Naples and Ischia

  Spaghetti alla puttanesca are made with a quick sauce of tomatoes, black olives, capers and garlic, and in many versions anchovies and chilli.

• Insalata caprese · Main dish · Capri

  Insalata caprese, the salad of Capri, is slices of fresh mozzarella and ripe tomato with basil leaves, salt and olive oil.

• Limoncello · Drink · Sorrento and the Amalfi Coast

  Limoncello is a sweet lemon liqueur made by steeping the zest of lemons in pure alcohol and mixing it with sugar syrup.

• Gnocchi alla sorrentina · Main dish · Sorrento

  Gnocchi alla sorrentina are potato gnocchi baked in tomato sauce with fresh mozzarella and basil, usually in small terracotta dishes, until the cheese melts and bubbles.

• Pizza fritta · Street food · Naples

  Pizza fritta is pizza dough folded around a filling, often ricotta, cicoli pork crackling, provola cheese and pepper, and deep fried until golden.

Food by city in Italy

• Traditional food of Naples: 8 dishes

Other regions in Italy

• Traditional food of Lazio: 11 dishes
• Traditional food of Lombardia: 10 dishes
• Traditional food of Emilia-Romagna: 11 dishes
• Traditional food of Piemonte: 8 dishes
• Traditional food of Liguria: 7 dishes
• Traditional food of Veneto: 9 dishes
• Traditional food of Trentino-Alto Adige: 5 dishes
• Traditional food of Friuli-Venezia Giulia: 5 dishes
• Traditional food of Toscana: 10 dishes
• Traditional food of Marche: 4 dishes
• Traditional food of Abruzzo: 5 dishes
• Traditional food of Apulia: 8 dishes
• Traditional food of Calabria: 5 dishes
• Traditional food of Sicily: 10 dishes
• Traditional food of Sardegna: 7 dishes
• Traditional food of Valle d'Aosta: 3 dishes
• Traditional food of Umbria: 4 dishes
• Traditional food of Molise: 3 dishes
• Traditional food of Basilicata: 4 dishes
• Food of Italy