The pretty coastal town of Cetara is famous for colatura – a fishy liquid that's produced from the by-product of curing anchovies. Tiny quantities of this delicious fish sauce are produced each year, which is used to flavour all sorts of seafood and pasta dishes.

Campanese food is all about making the most of fresh produce; bringing together a few distinct flavours to create something delicious. Get stuck into some of our favourite recipes with these classic Campanese dishes.

Mozzarella is popular all over the world, but for a true taste of this delicate cheese you'll have to head to Campania – where cheesemakers have been making mozzarella di bufala for a thousand years.

Unquestionably one of Europe's great food cities, Naples is the home of pizza – but the food scene in this historic city is just as famous for its coffee. Get the lowdown on both before you visit.

The people of Campania have a serious sweet tooth – after all, this is the birthplace of classic Italian pastries such as babà, sfogliatelle and struffoli. Take a look at ten of the best delicacies on offer in the bakeries of the region.

Aged thirty-one, Francesco Sposito became Italy’s youngest two-star chef, cooking his unique reinterpretation of Naples cuisine, with modernist international flair, at his family’s restaurant near Mount Vesuvius.

Cooking at her family’s restaurant near Naples, Rosanna Marziale is spearheading the new Southern Italian cuisine, creating dishes which celebrate the traditions and specialities of the region with modern technique and imagination. ‘The Queen of Mozzarella’, she specialises in repurposing this buffalo cheese into creative new dishes.

Despite working under some of Europe’s most celebrated chefs, Andrea Migliaccio’s greatest mentor was his grandmother. Now, Capri’s only two Michelin-starred chef takes the flavours of the island’s traditional dishes and presents them in an elegant, evolved and stylish fashion.

In Cetara, the village he grew up in, Pasquale Torrente creates simple dishes that champion the flavours of the Amalfi Coast – with anchovies and his beloved colatura sauce at their core.

Not all pizzas are made equal, but those that grace Franco Pepe’s pizza oven are the best in the world. His family have been baking in Campania for three generations, and his pizza restaurant is now internationally recognised.

Taking over from his father meant there was a lot of pressure on Ernesto Iaccarino's shoulders when he became a head chef. Fortunately, his natural talent in the kitchen meant he easily retained the family's two Michelin stars at the legendary Don Alfonso 1890 restaurant.

With a menu dictated by what fish has been caught that morning, Salvatore Elefante’s style of cooking is spontaneous, simple and based on the flavours of his childhood. Being based on the island of Capri means some of the best seafood in Europe is brought to shore right on his doorstep.

By choosing to use simple, humble ingredients and adding her own twist to classic dishes, Marianna Vitale has managed to turn her quiet suburban restaurant into a Mecca for inventive, modern cuisine. She is recognised as a pioneer of Naples’ evolving food culture, and her ambitious cooking has resulted in countless national awards.