A tour to discover the ancient culinary and wine tradition of Campania, perfect to satisfy the palate and curiosity of lovers of gastronomy.

We of Starlimousineitaly are ready to guide you to an intoxicating journey through the food and wine delights of our land both to taste them and to learn how to prepare them with your own hands.

Enjoy the complete experience of tasting, tour and lunch in a local restaurant located in a captivating environment where you can rediscover the beauty of nature and enjoy traditional food and genuine local cuisine.

Campania brings to the table a basket of goodness rich in flavors of sea and land: tomatoes, buffalo mozzarella, fresh and dried fruit, citrus, blue fish. An endless series of seasonings handed down from generations. Every territory and every season has its delicacies that make up the tasty menu of the Mediterranean Diet.

Among the varieties that enrich the food basket of Campania, stands out the Pomodorino del Piennolo dop that is cultivated in the fields of volcanic soil at the foot of Vesuvius, the ideal environment for the maturation of tasty and sought-after apricots vesuviane IGP.

They are fixed with the tomato, in the appetizers, on the pizza or in the fillings of lasagna and baked pasta, the fiordilatte of Agerola and the Mozzarella di bufala campana dop, produced in the areas of buffalo farms of Caserta and Paestum.

In Cetara, an ancient fishing village on the Amalfi Coast, anchovy is produced by hand, a condiment that brings all the scent and flavor of the sea.

On the slopes of Vesuvius there are wineries where you can taste some of the finest Campania wines, including the famous Lacryma Christi. Legend has it that Lucifer, during the expulsion from the Celi, stole a piece of Paradise and used it to build the Bay of Naples. Christ, after noticing the event, wept copious tears and, right where they fell, the famous vineyards were born.

The symbol fruit of Cilento is the white fig dop, fresh in summer and greedy during the holidays, when, stuffed with dried fruit and covered with chocolate, closes Christmas lunches.

Typical pastries of the Neapolitan tradition are the baba and the sfogliatella, the king and the queen who represent the absolute Neapolitan pastry, to be enjoyed after lunch.

End of aromatic and colorful meal known all over the world, the limoncello prepared with the lemons of Sorrento is a gastronomic souvenir that closes the journey in the flavors of Campania.