A Gastronomical Tour of Italy Part 4. Campania & Capri Naples, Pompeii, The Amalfi Coast‐Sorrento‐Capri

acuri.net John R. Vincenti

Southern Italy: Campania and the Isle of Capri • Rich in archeological history and spectacular views. Known as the “land of the midday sun” (Mezzogiorno). Rich volcanic soil is credited with the Mediterranean diet—vegetables, fresh seafood (clams, tuna, lobster, squid, mussels and sardines), herbs and fruity olives

• Naples is the birthplace of pizza. Campania produces the best buffalo mozzarella in Italy. Campania is famous for its long tapered San Marzano tomatoes found in Sorrento. The tradition of combining mozzarella,tomato and basil originated here (Caprese salad).

• Pompeii is near the sleeping volcano, Mt. Vesuvius

• The Amalfi Coast includes Positano, Ravello and Amalfi to Sorrento

• Puttanesca includes tomatoes, anchovies, chilies, capers & olives

• Popular foods include: Pizza Napoletana, Pesce spada (swordfish)

• The Isle of Capri is a seaside hill community with grottos

• Mt. Solaro‐1,932 ft. has over 900 species of vegetation

Olives to Olive Oil Olive oil has many factors that go into the process: Fruit maturity is very important. It involves harvesting at the right time to get the best taste. Riper olives yield more oil than green fruit; Hand picking vs mechanical; Techniques such as cold press or using heat during the milling process can impact quality; Diseases and pests; Cleanliness during processing time is crucial; Grading the oil for specific markets; & storage. Heat is an enemy of olive oil Mozzarella A southern Italian cheese traditionally made from Italian buffalo, an animal introduced to Italy during Roman times. A former draft animal, today it is raised and selectively bred for its milk. Campania, Lazio and Marche have over 50% of all the buffalos in Italy. Fresh mozzarella is a prized cheese. Low‐moisture mozzarella has a shelf life of up to 6 months. Pizza is the popular use, but it is also used in pastas or sliced with tomato & basil as a Caprese salad.

Speaking of Pizza Limoncello o Made from the zest of lemons, a popular liqueur in Italy, especially in the Gulf of Naples and Sorrento o Traditionally served chilled as a digestive after a meal o Limoncello can be found in many other flavors including pistachio, cantaloupe, strawberry and even milk o The alcohol content is between 38% to 42%

Our Last Supper in Sorrento Vino Riserva Manniello Mashed potato; Baked cod‐fish with Carpaccio of fresh salmon Mineral water capers, parsley, garlic, cheese & cherry tomatoes

Nougat parfait with chocolate

Home made fresh pasta with aubergine (eggplant), tomatoes, mozzarella cheese & basil The Gastronomical Tour of Italy was indeed a marvelous experience. Our part of the tour included a personal family visit in the region of Marche, in Sassoferrato. The tour from Venice to Capri was made possible by planning of Alternative Tours, Inc. We highly recommend Dennis and Marian for their dedication to excellent/different places, personal care, friendliness and economical approach to touring and security. Cinzia e’ Giovanni Vincenti