Restaurants in Campania

Campania’s product and restaurant boom owes thanks to Livia and Alfonso Iaccarino, of the Michelin two-starred Don Alfonso 1890 restaurant, in Sant’Agata sui due Golfi, overlooking the Gulf of Naples.

Pasquale Torrente, owner of Al Convento restaurant, describes colatura-making (anchovy oil) with a semi-pagan glee: the fishing under a spring moon, the curing in barrels with chestnuts or lemons.

Have lunch at ’E Curti, an osteria in the shadow of Vesuvius, where super-mamma Angela Ceriello cooks regional soul food and her son Enzo D’Alessandro produces nucillo, a potent walnut digestivo.