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Campania, once part of the Kingdom of the Two Sicilies in Naples
was the beautiful capital, has suffered the influence of many
different civilizations.
Originally Greek colony (Neapolis), retains many traces of this
glorious civilization, including the splendid temples of Paestum.
In the archaeological museum, one can reconstruct the ancient
history of Naples, through the many artistic stored therein
including archaeological finds of Pompeii and Herculaneum.
In Naples today breathes an air of ancient culture, past splendor
of what was one of the capitals of Europe, but there is also a
wind of recovery and again that they are taking pride strength,
despite the sound of the horn is always higher than elsewhere and
the smells, the feelings, the noises have an entire particular.
The Amalfi coast, a dense ribbon of curves peak close to the rocks
and sea below, along a breathtaking panorama that has no equal in
Europe and perhaps in the world: from Sorrento, Positano, Amalfi
by Saracen to post more Ravello at the top of the mountain, where
you can enjoy the sight of the coast.
There are three things in Naples are more good than in any other
part of the world: tomatoes, pizza and mozzarella, made from the
milk of black buffalo grazing in the plain along the north coast.
Caserta is in the heart of this area, although it is more
correctly known for its majestic palace of Vanvitelli homage to
the splendor of the Bourbons, which has little to envy the sister
Versailles.
The recipe of the region
Pizza with the Endive
For the dough: Flour gr.500 - 1 nut yeast, lard (lard) gr.150 -
salt - pepper: enough, warm water: enough.
For the filling: prickly kg.1500, garlic: 1 clove, capers gr.50.
black olives from Gaeta gr.100. gr.100 anchovies, walnuts shelled
Sant'Antimo gr.200, gr.100 oil, pepper: enough.
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