BEST OF CAMPANIA

Fresh anchovies

Local anchovies with Amalfi lemon is the simplest, most classic Campania antipasto, and it’s a flavour bomb. Fresh anchovies are taken straight from the sea, chilled and marinated with lemon juice, then served with chilli flakes, salt, parsley and local olive oil.

Vesuvian tomatoes

Grown in volcanic soil right by the sea, and protected by steep coastal mountains, Vesuvian piennolo tomatoes have a sweet, intense flavour. There’s no way I’d cook them; they’re for a simple salad, dressed with just olive oil and salt, and perhaps some wine vinegar.

Olive oil

Olive oil produced south of Lazio has a stronger flavour than northern varieties — those from Amalfi and neighbouring Sorrento are rich and fruity. They’re great for simple tomato salads as they don’t overwhelm, and for branzino al sale (white fish baked in a salt crust).