Curated by Michele Edington, Certified Sommelier
Campania feels made for eating and drinking outside. Vineyards climb volcanic slopes around Vesuvius, stretch into the hills of Irpinia, and appear along a coastline dotted with lemon trees and tiny towns. The combination of elevation, Mediterranean sunshine, and volcanic soils gives the wines incredible energy. Around Naples, Sorrento, Capri, and the Amalfi Coast, local wine fits naturally beside seafood, tomatoes, mozzarella, pasta, and everything coming out of a wood-fired oven.
Grapes
white: Falanghina, Greco, Fiano
red: Aglianico, Piedirosso
Wines & pairings
Falanghina
Starters
- Frittatina di pasta — This is one of the Neapolitan street foods I’d absolutely eat with a cold glass of Falanghina. The crisp fried shell and creamy pasta filling love the wine’s acidity, while its citrus and floral notes keep the whole thing feeling surprisingly fresh.
- Impepata di cozze — Mussels with black pepper, parsley, and lemon are such a natural fit for Falanghina. The wine’s citrus and salty character slide right into the shellfish, while all that black pepper brings out a more herbal, savory side of the glass.
- Mozzarella di bufala with tomatoes and basil — Fresh buffalo mozzarella is one of Campania’s gifts to the world, and Falanghina is exactly what I want beside it. The wine brightens the creamy cheese, while ripe tomato, basil, and olive oil bring out its citrus and Mediterranean herb notes.
Entrées
- Spaghetti alle vongole — Clams, garlic, parsley, olive oil, and pasta are beautiful with Falanghina because the wine brings lemony freshness while its slightly salty character feels like it belongs in the sauce.
- Scialatielli al limone with shrimp — Scialatielli are an Amalfi Coast specialty, and the lemon, shrimp, and cherry tomatoes make this almost too perfect for Falanghina. The wine picks up the citrus immediately, while its peach and floral notes make the sweet shrimp taste even better.
- Polpo affogato — This Campanian octopus dish slowly cooks with tomato, garlic, herbs, and olive oil until everything becomes rich and incredibly savory. Falanghina has enough acidity for the tomato and enough fruit for the sweet octopus, while its herbal side fits right into the sauce.
Desserts
- Sfogliatella riccia — A warm sfogliatella with layers of crisp pastry around ricotta, semolina, and candied citrus is one of the desserts I’d make sure someone tries in Campania. Falanghina’s citrus and floral notes pick up the orange and candied fruit while the wine’s freshness works beautifully with all that buttery pastry.
- Pastiera napoletana — Pastiera is filled with ricotta, cooked wheat, citrus, spice, and orange blossom, so there are so many little flavors for Falanghina to grab onto. I especially love the way the wine’s flowers and citrus echo the orange blossom without making the dessert feel any heavier.
- Delizia al limone — This soft lemon dessert from the Sorrento and Amalfi Coast area feels made for a citrus-driven Campanian white. Falanghina brings even more lemon and flowers to the plate, while the creamy cake gives the wine’s acidity something rich to work with.
Greco di Tufo
Starters
- Pizza con l’erba — This savory Irpinian pie is stuffed with bitter greens, herbs, olives, and sometimes anchovies inside golden pastry. Greco di Tufo is so good here because the lemon and mineral side of the wine brightens the greens, while its almondy finish fits beautifully with the salty, herbal filling.
- Scarola imbottita — Stuffed escarole filled with olives, capers, breadcrumbs, pine nuts, and herbs gives Greco plenty to play with. The wine’s citrus brings freshness while the almond and mineral notes seem to pick up every salty, nutty little thing tucked inside the greens.
- Zeppoline di alghe — These little fried seaweed fritters are crisp, salty, and dangerously easy to eat. Greco di Tufo has enough acidity for the fried dough, while its mineral and citrus character makes the seaweed taste even more savory.
Entrées
- Cicatielli col pulieio — This old Irpinian pasta combines handmade cicatielli with pulieio, a wonderfully aromatic local wild herb related to mint. Greco di Tufo feels made for something this herbal. The wine’s citrus and mineral character keep the pasta bright while its fuller texture gives the rustic sauce plenty of support.
- Coniglio all’Irpina — Rabbit cooked with local herbs, garlic, white wine, and olive oil gives Greco di Tufo a chance to show how well it handles more than seafood. The wine has enough body for the meat, while its herbs, citrus, and almond notes fit naturally with all those mountain flavors.
- Trota dell’Irpinia with herbs and hazelnuts — Fresh trout from the waterways of Irpinia with herbs and toasted hazelnuts is exactly the kind of dish I’d want with Greco. The wine’s mineral edge works beautifully with the fish, while the hazelnuts bring out that subtle almondy character you often find in the glass.
Desserts
- Susamielli — These traditional Campanian cookies are filled with honey, almonds, citrus, and warm spice. Greco di Tufo’s almond and citrus notes fit right into those flavors, especially when the cookies stay crisp and gently sweet.
- Roccocò — Roccocò are dense, crunchy cookies made with almonds, citrus peel, and spice. I love them with Greco because the toasted almonds bring out the wine’s nuttier side while the citrus connects directly with the fruit in the glass.
- Taralli dolci al vino — These simple wine cookies are crisp, lightly sweet, and exactly the kind of thing I’d rather put beside a dry Greco than a huge sugary dessert. The olive oil and wine in the dough give them a savory edge, while the wine’s citrus and almond notes keep the pairing feeling completely natural.
Fiano di Avellino
Starters
- Caciocavallo impiccato — This is one of those Irpinian foods I’d actively look for. Caciocavallo is slowly melted over hot coals and scraped onto thick country bread while it's still bubbling. Fiano’s pear, hazelnut, herbs, and creamy texture are gorgeous with the smoky cheese, while its acidity keeps you immediately ready for another bite. Caciocavallo impiccato is closely associated with the Avellino and Monti Picentini area.
- Pecorino Carmasciano with toasted bread — Carmasciano is one of Irpinia’s most distinctive cheeses, with a savory, slightly spicy personality and aromas that can feel almost like the mountain herbs growing around it. Fiano has enough texture to sit comfortably beside the cheese, while its orchard fruit and nutty side make the whole pairing taste even more layered.
- Soppressata Irpina with local cheese — Irpinian soppressata gets wonderful smoky character from traditional curing, and I love the idea of serving it simply with a few pieces of local cheese and bread. Fiano’s ripe fruit works beautifully with the pork while its herbal and nutty notes pick up all those savory, smoky flavors.
Entrées
- Baccalà alla pertecaregna — This is the Irpinian dish I’d absolutely include. Salt cod is served with olive oil, garlic, and crisp dried peppers, creating this incredible combination of salty fish, sweetness, and spice. Fiano has enough body for the baccalà, while its citrus, pear, and herbal character feel perfect with the peppers and olive oil.
- Maccaronara with Bagnoli mushrooms and black truffle — The mountain forests around Bagnoli Irpino are known for porcini and local black truffle, which gives us such a good pairing for Fiano. Thick handmade pasta with mushrooms, herbs, and shaved truffle pulls out the wine’s earthy and nutty side, while its ripe fruit gives the whole dish a beautiful lift.
- Bean and chestnut soup — Avellino’s combination of beans and chestnuts sounds simple until you put it beside Fiano. The chestnuts bring out the wine’s hazelnut and orchard-fruit character, while the creamy beans and herbs work beautifully with its fuller texture. This is exactly the kind of pairing that makes Fiano feel like a wine from the mountains rather than the coast.
Desserts
- Torrone di Ospedaletto — Irpinia has a serious torrone tradition, especially around Ospedaletto d’Alpinolo. Hazelnuts, honey, and toasted nuts bring out Fiano’s naturally nutty side beautifully, especially with a richer bottle that has spent a little time developing in the glass.
- Castagnaccio di Montella — Montella is famous for its chestnuts, and a gently sweet chestnut cake feels incredibly appropriate here. Chestnut, nuts, and warm baked flavors pull forward Fiano’s richer side, while its pear and floral notes bring some brightness to every bite.
- Pantorrone di castagne — This local chestnut torrone is one of the more unusual Irpinian sweets and exactly the kind of thing that makes the app fun. Chestnuts, nuts, and soft sweetness work beautifully with a rounder Fiano, especially when the wine is showing almond, honey, ripe pear, and a little spice.
Taurasi
Starters
- Pizza chiena irpina — This rich savory pie is packed with eggs, cheese, and cured meats inside golden pastry. Taurasi’s dark cherry, plum, herbs, and spice fit beautifully with all that savory filling, while the wine’s structure feels right at home beside the buttery crust.
- Mugliatielli irpini — These little rolls of seasoned lamb offal are deeply savory and full of herbs. Taurasi brings dark fruit and violet into the richness of the lamb, while its pepper, leather, and earthy spice feel completely at home with the rustic flavors.
- Crostini with Irpinian black truffle — Warm grilled bread topped with local black truffle and olive oil gives Taurasi a wonderfully earthy start. The truffle pulls forward the wine’s leather, tobacco, and forest-floor character, while the dark cherry keeps the pairing feeling generous.
Entrées
- Fusilli avellinesi with pork ragù — Handmade fusilli covered in a slow-cooked pork and tomato ragù have exactly the depth Taurasi wants. The wine’s dark cherry and plum settle into the tomato sauce, while its herbs and spice work beautifully with the rich pork.
- Agnello alla brace with rosemary — Lamb grilled over an open flame with rosemary and olive oil is gorgeous with Taurasi. The smoky edges bring out the wine’s tobacco and spice, while the juicy meat works beautifully with its dark fruit and firm structure.
- Minestra maritata — This traditional Campanian soup brings together leafy greens, pork, sausage, and a deeply savory broth. Taurasi’s dark fruit gives all those earthy flavors a rich contrast, while the herbs in the wine seem to weave right into the greens and slow-cooked meat.
Desserts
- Castagne del prete — These dried and roasted Irpinian chestnuts have a concentrated sweetness and smoky, nutty character that work beautifully with a mature Taurasi. The chestnuts bring out the wine’s earthy spice, dried fruit, and tobacco notes.
- Spantorrone di Grotta — This crumbly Irpinian nougat is packed with toasted nuts, honey, and warm confectionary flavors. A developed Taurasi brings dried cherry and spice beside the nuts, while the honey gives the wine’s fruit a softer, richer feel.
- Mostaccioli avellinesi — These spiced cookies bring together cocoa, honey, citrus, and warm baking spices. Taurasi’s dark cherry, plum, cocoa, and spice fit naturally beside them, especially when the wine has had enough age to show its softer, more savory side.
Featured along
Common questions
- What wine is Campania known for?
- Campania, in Italy, is known for Falanghina, Greco di Tufo, Fiano di Avellino, made from grapes such as Falanghina, Greco, Fiano, Aglianico.
- What grapes are grown in Campania?
- Falanghina, Greco, Fiano, Aglianico, Piedirosso.
- What food pairs with Campania wines?
- Classic local pairings include Sfogliatella riccia, Spaghetti alle vongole, Frittatina di pasta, Torrone di Ospedaletto, Baccalà alla pertecaregna.