The Amalfi Coast is known for its extraordinary beauty, prized for its picturesque coastline that features shimmering bays, craggy cliffs, lemon tree gardens, multicoloured villas and terraced vineyards. The suggestive cliff hugging towns of Sorrento, Postitano and Ravello and Amalfi to name a few. Naples enjoys the highest concentrations of historical monuments, Baroque churches and Roman ruins, offering an endless feast for lovers of history and art, including the Piazza del Plebiscito, the Royal Palace, and Capodimonte Museum. Naples is as one of the cultural capitals of the world. And of course all this is taking place over the Bay Vesuvius the volcano frames everything
Pompeii and Herculaneum and the Paestum Archaeological sites
The Veiled Christ of San Severo Chapel
National Archaeological Museum (home to Farnese Bull)
So many favourite Italian foods originated in Naples and its surrounding area such as pizza, spaghetti and parmigiana
Caravaggio spent less than four years in Naples, but he left a rich artistic legacy Including: Seven Acts of Mercy, The Flagellation, The Martyrdom of St Ursula
The extreme and incredible wine making on the terraced vineyards of Ravello and Fuore
The beautifully unexplored wine zones of Taurasi, Irpinia and Benevento
Capri is an island rich in mythology and history. Sirens were said to have lured sailors to their death. Roman emperor Tiberius lived here and there is the original Blue Grotto
Ischia is the largest Island, natural hot springs and mud therapies. Stunning Giardini Ravino, Castello Aragonese, and the Guervera Tower, a 15th century fortress
Procida less crowded than its larger more famous neighbours. The main towns Marina Grande and Chiaiolella enjoy a sleepy and lovely genuine feel
How long do I need?
In our opinion four to five nights if you want to get laid back and enjoy the Amalfi coast with some daily trips into the archaeological sites or wonderful vineyards and cliff hugging towns. Most of clients start or end their tours with us so it really depends if you are here to wind down or finish up. If you would like a full overview of Campania, then 3 nights in Naples, 3 nights on the Coast and another two in and around the vineyard of Irpinia would be the way to go.
When to come ?
Naples like most great cities is a an all year round destination. That said you would be very sad to miss the spring through to October on the Amalfi coast. If you would like to enjoy the Coast you will not be alone in July and August and if you are not into sharing your experiences with others we recommend to avoid these months. When to come really depends on what you plan to do, relax and enjoy or sightsee.
Wines of Campania
Campania enjoys varied climates and terroirs and has around 100,000 acres (46,800ha) of vines. Sunshine, dry hot summers, mild winters, a long growing season and volcanic soil (the latter ensured phylloxera was kept at bay) make for compelling wines. There are so many interesting native varieties red and White. Lets look at a few.
Aglianico’s two greatest expressions are Taurasi and Aglianico del Vulture in Basilicata and a growing presence in Puglia. But many of the places where Aglianico thrives are distinguished by their volcanic soils. Here, Aglianico-based wines are structured, rich in depth and ample in length. There are several times more producers in Taurasi than in Basilicata, and Taurasi’s proximity to the bustling port city of Naples has made it easier to market the wines abroad. Thanks to its elegance and capacity for long cellar ageing, Aglianico is often referred to as “the Barolo of the South.” It’s time to let the grape stand on its own as the protagonist of some of Italy’s greatest red wines. “Aglianico is probably the grape with the longest consumer history of all,” says Denis Dubourdieu, oenology professor at the University of Bordeaux. Piederosso is the ultimate fruity light wine ideal for Pizzas and aperitivos.
The white-wine varieties include Fiano and Greco de Tufo. Fiano has been used here for more than 2000 years and has incredible aging potential due to its high acidity. The light-skinned grape Falanghina has a honeyed sweetness and when not over left to over yield makes excellent wines, the majority of which go to Asia due to its perfect pairing with their food. The the ancient writer and philosopher Pliny the Elder was a lover of the wines of this region and is credited as coining the phrase in vino veritas (there is truth in wine).
Other varieties include Biancolella and Forastera, Suppezza, Sabato and Sciascinoso (locally called Olivella because of its olive-shaped grapes.Along the Amalfi coast, the aromatic and orange blossom-infused Ravello and Furore wines are distinctive for the inclusion of interesting local Fenile, Ripolo, Pepella and Ginestra grapes. Coda di Volpe vine, named for its resemblance to a fox’s tail due to the way tì Verdeca, Greco di Bianca and Lacryma Christi del Vesuvio whites.
Cuisine and main dishes
So much to get excited about here, Its tricky to know when to start and stop when we talk about Campania cuisine. Generally made from inexpensive, fresh ingredients like vegetables and grains. Pizza and pasta, cooked from the local wheat, make Campania recipes famous throughout the world. Shapes of pasta are spaghetti, maccheroni, fusilli and ziti and Perciatelli. We have Neopolitan pizza, other styles of pizza include the filled calzone and focaccie, which is said to be the origin of today’s pizza. Campania cuisine is also seafood lead. Eaten as an antipasto or a fried assortment fritto di pesce, as well as in soups, stews and pasta.
Neapolitan Pizza Known as the birthplace of pizza
Focaccia is often served topped with olive oil and a dash of sea salt
Olives from Campania make richly flavored green extra virgin olive oil. Chestnuts, walnuts and hazelnuts are also used extensively in Campania recipes
Polpo affogato “drowned” octopus sauted, tomatoes & hot peppers in olive oil
Zuppa di cozze mussels with tomatoes in white wine and is seasoned with hot peppers and parsley.
Mussel seasoned with lemon, parsley and black pepper in impepata di cozze
fish are often fried, stewed, grilled or even baked wrapped up in paper, or al cartoccio
Salame and prosciutto are popular among the hill dwellers
Mozzarella di bufala from Paestum, Salerno and Caserta
local cheeses include Scamorza Irpina, Pecorino cheese, Provola, Fior di Latte
Risotto alla Pescatora. Is a classic seafood risotto popular in Naples
Spaghetti con vongole (clams), olive oil, garlic & parsley, Too Good!
Parmigiana Melanzane. mozzarella, fried slices of eggplant, tomato sauce and basil, then baked
Caprese Salad.named after the island of Capri
Pesce all’Acqua Pazza. Fish are broiled with water, tomatoes and parsley and masses of garlic. An Amalfitano classic
Fritto Misto di Mare. A classic mix of fried seafood often features calamari, shrimp and anchovies
Broccoli and Salsiccia. Sausage with fennel with the bitter broccoli
Campania is famous for its desserts. Gelato can contain locally grown, ripe fruits and nuts
Granita, another form of frozen dessert, flavoured with espresso or lemon
Flaky baked shells, called sfogliatelle, are filled with sweetened ricotta blended with candied fruit and spices
Ring shaped biscuits called Tarallucci with almonds vanilla, cinnamon and liqueurs
Struffoli, bite sized fried pastries with candied fruit and honey
Below you will find examples of our tours that include Campania, one of the jewels of Italy
TESTIMONIAL TUSCANY AND ROME HONEYMOONYes, we have been crazy busy since coming home. The trip was wonderful. The scenery, the food and the accommodations - all were terrific. To call out a few notables: We liked the range of restaurants, from La Pergola to small pizzerias we found on our own in Rome. We really liked...Dan and Susan
THE WHITSITT CLARENDON TOUR OF ITALY 2019 Tim did an excellent job interleaving wine with exploring Italy, keeping it balanced so that we didn't get overwhelmed with tastings. Our palates were primed before going to each region: on the eve before going to Tuscany, he recommended we explore the fabled Brunello and several other Sangiovese-centric...James Clarendon