The flavours of Vesuvius: wine, tomatoes and pizza
Lacryma Christi, Piennolo cherry tomatoes, Vesuvian apricots and Neapolitan pizza: a journey through the food of the territory.
The volcano's viticulture
On the slopes of Vesuvius vines grow in volcanic soil and give Lacryma Christi, white and red, among Campania's most distinctive wines. Many wineries offer visits and tastings among terraces overlooking the gulf.
The products of the land
The Piennolo del Vesuvio cherry tomato, whose stem keeps it all winter, is the base of true pasta al pomodoro; with it come Vesuvian apricots, figs, capers and Castellammare lentils. These are the tastes the Romans of Pompeii already knew two thousand years ago.
Pizza and pasta
A few kilometres from Pompei you eat Neapolitan pizza in all its historic forms, from margherita to fried pizza; towards Vico Equense the tradition of pizza a metro was born. Every town in the area has its speciality: follow your nose.
Eating in Pompei
The centre of Pompei offers trattorias and pizzerias a short walk from the ruins, with honest menus and local products. A slow lunch between visits is as much part of the trip as the frescoes.