When most people think of Italian food, it's Campania's cuisine that comes to mind: spaghetti with meat sauce, mozzarella cheese, stuffed eggplant, and hearty wine. Located on the shin of Italy's boot, Campania is the heartland of dried pasta and tomatoes.

Wherever you go in this region, Mt. Vesuvius casts its dramatic shadow over the fertile landscape. Thanks to the volcanic soil, Campania yields some of the best fruits and vegetables in Italy. It stands to reason that many of Campania's dishes revolve around its delicious bounty of vegetables, particularly the prized San Marzano sweet plum tomatoes. The area is also well known for its cheeses, including mozzarella, scamorza, provolone, caciocavallo, and pecorino. With that combination, it's no wonder pizza is another of this region's famous culinary contributions.

Naples, the region's densely-populated capital, is a frenzy of motion, with mopeds whizzing by and hands flying in exaggerated movements. Neapolitans will engage nearly anyone in conversation; they love interaction almost as much as they love to eat outdoors.

With the exception of the region's luscious fruit, sweets are usually reserved for special occasions. They're typically rich and elaborate, incorporating cream, ricotta, and dried fruit. Wine has been made here since the thirteenth century, and those that are produced in Campania are designed to be drunk right away.

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