Home to Pizza (pizza margherita), mozzarella di bufala and babà cake, Campanian cuisine varies within the region. While Neapolitan dishes centre on seafood, Casertan and Aversan cuisine rely more on fresh vegetables and cheeses and Sorrento dishes are a combination of the culinary traditions from both Naples and Salerno. Though wheat is grown all over the country, this specific latitude provides ideal conditions for some very specific and delicious ancient wheat varieties. As a result, the Campanese are experts when it comes to pasta and bread. The temperate conditions make this region a paradise for fruit and vegetable growers, with the coastal breeze providing a unique microclimate for famous Amalfi and Sorrento lemons. Campania also produces many nuts including Hazelnut, especially in the area of Avellino, Salerno and Benevento. In Spanish, the hazelnut is called avellana after the city of Avella.
Campania produces wines including Lacryma Christi, Fiano, Aglianico, Greco di Tufo, Pere ‘e palomma, Ischitano, Taburno, Solopaca, and Taurasi.
