Campania has one of the oldest and richest culinary traditions of the entire world gastronomic panorama. Renowned since ancient times for its special climate, to which, over the millennia, the fertilizing action of the many volcanoes in the territory was added, the region is home to gastronomic delicacies that have become universal. 
The Campania Felix of the ancient Romans was a crossroads of Mediterranean peoples and cultures, making it a unique milieu under an agricultural and culinary point of view. The capital of the Mediterranean diet is also the home of pizza, Campania pasta, lasagna, tomato sauce, buffalo mozzarella, and ice cream.
Campania cuisine is first in Italy for traditional products recognized by the Ministry of Agricultural, Food and Forestry Policies, and can boast countless gastronomic excellences and typical products.
Six typical Campania products have the EU's IGP (Indicazione Geografica Protetta) brand: the Artichoke of Paestum, the Annurca Apple, the Chestnut of Montella, the Giffoni Hazelnut, the Amalfi Coast Lemon and the Gragnano Pasta.
Other products have the DOP (Denominazione di Origine Protetta) brand: the Mozzarella di bufala, Nocerino cipollotto, San Marzano tomato, Piennolo cherry tomatoes, Provolone del Monaco, Ricotta di bufala campana, extra virgin olive oil of Irpinia-Colline dell'Ufita.
