NYC’s Top Spots for Campania Cuisine

Campania is a culturally and gastronomically rich region in southwestern Italy that is responsible for many of the well-loved rustic recipes of Italian cuisine. From the mountainous countryside surrounding Mt. Vesuvius to the dramatic seaside villages lining the Amalfi Coast, Campania’s vastly diverse geographical attributes offer a bounty of local ingredients that are the cornerstones of this region’s traditional dishes. Many look to the capital city, Naples, for its’ famous Neapolitan pizza and sfogliatelle (which we love and could not allow going unmentioned), but Campania has so much more to offer. Thankfully, you don’t have to fly to Italy to experience the flavors of the region. If you’re in the mood for some southern Italian comfort, make your way one of the following four NYC restaurants that are serving up Neopolitan pizza as well as these other typical Neapolitan dishes with an extra helping of Campanese heart and soul.

Zucchine alla scapece, Ribalta
Deriving from the Spanish word, “escabeche” meaning something marinated in vinegar, zucchine scapece’s flavors are somewhat unexpected and bright. At Ribalta, Chef Pasquale Cozzolino lightly fries very thinly sliced zucchini in extra virgin olive oil. They are then left to marinate in a vinegar mixture that includes mint and garlic and served at room temperature. This starter is much lighter than most other Neapolitan starters (burrata and parmigiana, we’re looking at you).

Pasta alla Genovese, Song e Napule
A real pasta imposter, pasta alla Genovese’s name would imply that it hails from Genoa. Instead, this rich ragu of beef and onions is 100% Neapolitan. Ciro Iovine starts his version at Song e Napule by cooking the onions long and slowly so that they do not cause indigestion. “For the best results, you need to have a lot of patience. The preparation requires time and dedication as they say in Naples,” he notes. The beef must also brown slowly in order to develop a caramelized flavor without burning it.

Gnocchi alla Sorrentina, San Matteo Cucina
Hailing from Sorrento, a popular stop along the Amalfi Coast, this simple yet hearty pasta dish tops pillowy gnocchi with fresh tomato sauce, scamorza cheese, and basil. Owner Fabio Casella imports all of his ingredients from Italy, from the tomatoes right down to the scamorza shipped straight from Naples. If you’re feeling extra cheesy, try another one of San Matteo’s Neapolitan classics, the mozzarella di bufala caprese.

Torta Caprese, Kestè
Who doesn’t love a chocolate cake? Torta Caprese has been around for a century and remains on-trend since it is flourless and therefore, gluten-free. There are several different theories of how this cake originated, but all of them point to the isle of Capri, hence its’ name. Robert Caporuscio of Kestè is running a special Campania menu that includes his version that starts with a combination of intensely rich 75% chocolate and almond flour and is finished with a light dusting of powdered sugar. If you save enough room, you can try another delicious Campanese cake, Pastiera Napoletana.