Gnocchi alla Sorrentina

Gnocchi alla Sorrentina

Gnocchi alla Sorrentina combines three of the most famous food ingredients used in the Campania region: basil, tomatoes, and mozzarella. Local ingredients that work so well together. Serves 4 Ingredients 100g Plain flour 600g Floury potatoes such as Desiree, Estima, King Edward or Maris Piper 2 Egg yolks 250g Mozzarella cut into rough pieces 12 […]

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Everything’s coming up rosés!

Everything’s coming up rosés!

Long summer days and sultry summer nights ahead (We’re always optimistic at Campania Wines!) and our minds turn to rosé wines or rosato, to be strictly Italian.  What could be more perfect for a lazy lunch or soporific supper in the garden? The exciting news is that, if it’s possible to do so, we’ve bettered […]

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Casatiello-Savoury Stuffed Easter Bread

Casatiello-Savoury Stuffed Easter Bread

Casatiello is a decorative savoury Easter bread made with bread dough, lard and filled with cheese (Case is Neapolitan dialect for cheese) and various meats such as salami, pancetta or mortadella and baked in large ring mould. Casatiello use of symbolic imagery surrounding Christ’s death and rebirth are evident in how the bread is created. […]

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Marisa Cuomo Wines

Marisa Cuomo Wines

In the coastal town of Furore  where the rocks rise vertically over the sea on the Amalfi coast, Marisa Cuomo’s vineyard is located. The estate has been established since 1980 and occupies 10 hectares. The grapes of Marisa Cuomo grow on pergolas in the vineyards set on terraces that rise vertically at 500 metres over […]

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Bocconcini Mozzarella Impanata

Bocconcini Mozzarella Impanata

The secret in making this tasty snack a success, is to ensure using breadcrumbs that are very dry, crisp and not too chunky. Homemade breadcrumbs are the best. Serves 4 to 6 Ingredients 12 bite sized (bocconcini)  mozzarella balls 4 Extra Large Free Range or Organic eggs 60mL Extra Virgin Olive Oil 475mL Vegetable Oil […]

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Mulignane-Stewed Aubergines

Mulignane-Stewed Aubergines

The aubergine is a vegetable used in a lot of recipes in the Campania region, but its origins were not Roman but Arabic. The Arabs for a time seized control of Sicily in 965 A.D. until 1072. The Muslim rulers encouraged trade around the Mediterranean and brought with them exotic fruits and vegetables such as […]

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