The fertile lands of Campania felix have proved to be ideal over the centuries for horticulture, which ensures the continuous supply of seasonal vegetables, fundamental ingredients of many recipes.
Among the typical products, the “Capuanello artichoke” stands out, which bears the origin of Capua in its name. From the large family of Roman artichokes, it ripens between March and April and has a spherical flower head, mostly green in color with some purplish specimens. Very tender and fragrant, it can also be eaten grilled. Wild cardon is used in the local cuisine in winter, which grows spontaneously among the other herbs of the fields. Among the best onions from Campania, one cannot fail to mention the coppery “Alifana”, from the Alife area. And it is in Campania Felix, then, the cradle of the colorful “Papaccelle”, or the characteristic round peppers, green and red, sweet but also spicy, which are preserved in vinegar and are a fundamental ingredient of the famous "reinforcement salad", which cannot be missing on the canteens of Naples and the whole of Campania for the entire duration of the Christmas holidays.
