Pompeii Campania, Italy Travel Guide
The distinct flavors of Campanian cuisine arise from its high-quality, often protected-designation (DOP) ingredients:
San Marzano Tomatoes, Buffalo Mozzarella, Fresh Seafood, Olive Oil, Sorrento Lemons, Basil and Garlic, Durum Wheat Pasta (Gragnano), Volcanic-Soil Grown Vegetables.
Breakfast (Colazione) is light. Lunch (Pranzo) is the main meal, typically 1:00 PM - 2:30 PM. Dinner (Cena) is later, from 8:00 PM onwards.
Many restaurants charge a "coperto" (cover charge per person) or a "servizio" (service charge). These are separate from tips. Check the menu.
Order multiple courses or fewer. Bread is typically served, not for dipping unless offered. Espresso is for quick consumption, cappuccino is a breakfast drink.
Authentic Neapolitan pizza with a soft, chewy crust and fresh ingredients.
Look for AVPN certified pizzerias.
A quintessential coastal dish of spaghetti with fresh clams, garlic, and olive oil.
Often includes a touch of white wine and cherry tomatoes.
Fresh buffalo mozzarella, often served simply as a Caprese salad with tomatoes and basil.
Seek out establishments sourcing directly from local dairies.
A famous Neapolitan pastry with flaky (riccia) or shortcrust (frolla) dough, filled with creamy ricotta and candied fruit.
Falanghina, Greco di Tufo, Fiano di Avellino (whites); Aglianico (red); Lacryma Christi (Vesuvius wine). Enjoy espresso like a local, standing at the bar.
More refined options are in Naples or Sorrento, offering upscale ambiance and gourmet interpretations of regional cuisine.
Modern Pompei offers a good variety of restaurants and trattorias for traditional Campanian dishes in a relaxed setting.
Numerous pizzerias, "rosticcerie", and street food vendors offer affordable and delicious options.
Finding vegetarian options is relatively easy due to fresh vegetables and pasta. Many dishes are naturally vegetarian or vegan.
Specify "senza carne" (without meat) or "senza latticini" (without dairy).
Awareness of gluten-free options is growing, with many pizzerias offering gluten-free pizza. Supermarkets stock products.
Carry a card explaining dietary restrictions in Italian; use "Sono allergico/an a..." (I am allergic to...).
Learn to make Neapolitan pizza or fresh pasta.
Visit buffalo mozzarella farms or limoncello producers.
Attend seasonal "sagre" celebrating local produce.
Restaurants drawing inspiration from regional history.
Dedicated Halal or Kosher restaurants are limited in Pompei.
More likely to find in larger, diverse cities like Naples or Rome.
Travelers with these requirements might rely on self-catering or readily available vegetarian options.
Look for certified products in supermarkets.
Use apps like "HappyCow" for vegan/vegetarian restaurants.
Be clear and patient when explaining your restrictions to staff.
A few Italian phrases enhance your dining experience:
