The Campania region is situated in the South of Italy and outlined on the west by the Mediterranean Sea (called the Tyrrhenian, or Tirreno in Italian). The region is the gateway to the south and has been enjoyed as a vacation spot since ancient times.

The region is divided into five provinces: Salerno, Caserta, Avellino, Benevento and Naples (Napoli). Naples is also the capital city of the region itself.

With roughly 6 million residents, half of which live around the city of Naples, Campania has more people than the nation of Finland, packed in an area that is 200 times smaller! But despite its population density, there are still some wild and unknown areas, with mountains and small towns to enjoy, too. Its seacoast is Italy's most famous and fabled – who hasn't heard of the Amalfi Coast?

Campania was settled by Greek immigrants in the 8th Century BC, forming the first colony of Magna Grecia at Cuma. Over the centuries, both the Etruscans and the Samnites occupied portions of Campania before being absorbed by Rome. Byzantine and Lombard armies fought each other for control of Campania, but in the end, most of the major areas including Naples and Benevento became independent city-states.

The coastal area of Amalfi became a maritime power during the Middle Ages and at the same time Norman adventurers arrived and took over much of Campania. These holdings would begin the 700-year history of the Kingdom of Naples, which went from French Norman hands to German Hohenstaufen back to the French Angevins before being acquired by the Spanish house of Aragon. The house of Bourbon held the Kingdom of Naples until the time of Napoleon when it was ruled by Joseph Bonaparte. Garibaldi’s arrival in Naples in 1860 signaled the end of the Kingdom of Naples and the beginnings of the new Italian nation.

Campania is for lovers of archeology and architecture. The archeological heritage here is huge: including the splendid temples left by the Greeks in Paestum, the buried towns of Pompeii and Herculaneum, the remains of Greco-Roman Velia, and the second-largest Roman amphitheater in Italy at Capua. Museums, churches, piazzas, and palaces – you'll be amazed by the variety and beauty of the architecture here.

But if you prefer the beauty of nature, Campania won't disappoint you with its natural parks, sandy beaches, and crystal-clear waters. The awe-inspiring scenery of the famous Amalfi Coast, and the islands of the Gulf of Naples (Capri, Ischia, and Procida) are just a few of the places you can enjoy.

The food of Campania is in many ways the food of Italy. So many of the dishes that are native to Campania have been adopted by the rest of Italy, if not the world. Italian food would not be the same without Campania’s Spaghetti with Pommarola, the famous tomato sauce.

Campania is also the birthplace of modern pizza, with the world’s first pizzeria (still in business) started on the streets of Naples. The cooks of Campania were the first to use tomatoes, debunking the once-common myth of their deadliness. The volcanic soils of Campania grow some of the best produce in Italy, including the San Marzano tomatoes (DOP), whose deep red color and rich flavor are popular for making sauces. Campania is also known for its fruit orchards ranging from its famous peaches and grapes to apricots, figs, oranges, and lemons.

Campania’s most famous cheese is the Mozzarella di Bufala Campana (DOP), made from the milk of local water buffalos and gracing such favorites as pizza Margherita and insalata caprese. Other popular cheeses include sheep’s milk Pecorino, Scamorza, Ricotta (both cow and buffalo versions), and Mascarpone. Parmigiano Reggiano has also found its way into the recipes of Campania, with vegetable dishes served “alla Parmigiana”.

Seafood is a staple of Campania’s coastline with fish fried in olive oil a favorite of Naples, while other specialties make use of local octopus, cuttlefish, squid, clams, and mussels. Campania’s desserts range from local fresh fruit to honey-glazed Struffoli puffs to the famously decadent Zeppole, traditionally served on St. Joseph’s Day in March.

The wines of Campania have a truly ancient pedigree, with many types dating back to the early Greek colonists and praised by the Romans. Other varieties have been revamped with modern wine-making techniques, making Campania wines once again sought after outside of Italy. The standout red of Campania is Taurasi (DOCG), a dry, aromatic wine that is best when aged and has not changed its character in two thousand years. The Vesuvio wines take on the traits of the rich soil from the slopes of the volcano and come in red, milder Rosso, and the fragrant Bianco varieties.

Also from the Vesuvius area is the cryptically named white, Lacryma Christi, or tears of Christ. However, the most famous wine of Campania is also the oldest, the Greco di Tufo (DOCG), which arrived with the first Greek settlers.

Several famous spirits come from Campania, including Capri’s Limoncello, made from the island’s thick-skinned lemons. Nocillo is a walnut-infused liqueur made in the Vesuvius area and prized as a digestivo. Benevento is the home of the golden herb-infused Strega, which often lends its flavor to desserts or is sipped after a meal.