Campania Felix or Enotria: any name of this region refer to the fertility of the earth and genuine products. Not surprisingly, the Campania keeps food traditions unique to the type of work and the historical developments that affected the entire region.
It was the Greeks 3,000 years ago to introduce viticulture in the region, and even today the influence of the wine culture of the ancient Greeks is found in cultivation techniques "little tree" and the pruning of the vines. The moment of greatest development, however, oenology bell from the Roman Empire, the period in which the wine crosses national borders.
There are currently 18 zones defined denomination of origin: Aglianico del Taburno, Aversa, Campi Flegrei, Capri Castel San Lorenzo, Cilento, Amalfi Coast, Falerno Massico, Galluccio, Guardiola, Irpinia, Ischia, Sorrento Peniosola, Sannio, Sant'Agata dei Goti, Solopaca Taburno and Vesuvius. There are plenty of wines DOCG (Denomination of Controlled and Guaranteed Origin), such as the famous Taurasi, Greek di Tufo and Fiano d'Avellino.
The first, a native of Irpinia, is only produced with Aglianico. With this type of grapes are also produced red wines Taburno, in the province of Benevento. Taurasi is a typical dish marries well with bell, sartù, for its consistent flavor and dense. This is a fragrant and fruity wine from the ruby. The greek di Tufo and Fiano d'Avellino whites are most important, are often found in combination with buffalo mozzarella, and artichokes capocollo Campania, typical dell'avellinese.
From an elegant mix of indigenous and international grape comes the wine production and classification IGT (Typical Geographic Indication), whose areas of production are attributable to Paestum, Salerno and Roccamonfina players even if the wines come only from local grapes. Among the white grapes: Falanghina, Greek white Forastera Biancolella and, among those with red berries Piedirosso, Aglianico, Sciascinoso and Casavecchia.