3/21 Cuisine of Campania Italy

Celebrating Tradition, Seasonality and Community: Cuisine of Campania Italy

Saturday March 21, 6:30 to 10:00Pm

Maria Nuzzolillo of Vita Villaggi

ITALIAN Cuisine celebrating locality, seasonality, traditions and community (UNESCO recognized cuisine) Campania specialties- especially Sant’Agata de’Goti and the Sannio

Chef’s welcome:

Cocktail: Falanghina Aperol spritz (Aperol and falanghina wine rather than prosecco)

Small bites: Olives, Lemon arancini, Eggplant meatballs 

Antipasto:  Pane cotto e fagioli with greens

A classic example of cucina povera, this rustic Italian dish transforms simple ingredients—day-old bread, dried beans, and seasonal greens—into a deeply satisfying meal. Particularly delicious when prepared with turnip greens (cime di rape), it is a hearty, nourishing dish well suited to colder winter days. The greens are cooked with olive oil and garlic until tender, then combined with cooked cannellini beans. Cubes of day-old bread are simmered in the greens and bean broth until a creamy texture is achieved. Finished with a drizzle of extra-virgin olive oil and, optionally, a touch of crushed chili flakes, this dish offers warmth and simplicity in every bowl.

Primo: Homemade cavatelli pasta with kabocha squash sauce

Cavatelli is a traditional pasta of Campania and much of southern Italy, typically made with only flour and water. This pasta with a firm, al dente texture pairs beautifully with a wide range of sauces. Salsa di zucca, made from winter squash, is a seasonal staple in southern Italy when tomatoes and other summer vegetables are not in season. In this preparation, kabocha squash is used to create a simple yet elegant sauce that complements the cavatelli perfectly. Finished with a generous grating of Parmigiano, the dish is both comforting and refined.

 Pasta, potato, provola and cannellini

This dish exemplifies the ingenuity of traditional Italian home cooking, where resourcefulness and simplicity guide the use of available ingredients. An assortment of pasta shapes—from leftover odds and ends—is ideal: long noodles are broken into bite-sized pieces, while ziti and rigatoni are crushed into irregular forms. The addition of smaller shapes such as orzo, farfalle, and tubetti creates visual interest and textural contrast. Prepared as a one-pot dish and cooked similarly to risotto, it is flavorful and creamy.

Secondo:  Tortino di zucchini (zucchini strata)

This simple yet indulgent dish features layers of thinly sliced zucchini, crustless bread cubes, and mozzarella or provola, baked until golden and lightly crispy on top. Served warm or at room temperature, it is well suited for a light lunch or as a secondo. The layering of ingredients allows the zucchini to soften and meld with the bread and cheese, resulting in a balanced, comforting dish with a delicate texture and savory flavors from a selection of herbs.

 Roasted fennel and radishes with parsley and lemon gremolata

Fennel is found throughout the fall and winter months in southern Italy and is particularly well suited to roasting, a preparation that mellows its anise flavor and enhances its sweetness through caramelization. In this dish, fennel is roasted alongside radishes, whose peppery flavor softens and sweetens in the oven. The vegetables are finished with a mixture of breadcrumbs, fresh parsley, and lemon, adding brightness and texture. This “contorno” makes a flavorful and elegant accompaniment to a wide range of secondi.

Dessert: Homemade ricotta with sour cherries compote, honey, lemon zest and roasted hazelnuts

Ricotta is an iconic ingredient in the cuisine of the Sannio region, featured prominently in appetizers, pasta dishes, and desserts. Made fresh daily, it is readily available in local cheese shops throughout the area. The most authentic way to enjoy the ricotta as a dessert is to simply drizzle with high-quality honey. Optionally, the addition of finely grated lemon zest and a scattering of toasted, chopped hazelnuts adds brightness and texture. For those who prefer an alternative to honey, a few spoonfuls of amarene—sour cherry compote—offer an indulgent pairing.  Served alongside an ice-cold limoncello, this simple dessert provides a satisfying conclusion to a meal.

BYOB Suggested Wines:  Falanghina and Aglianico

Maria Nuzzolillo: Owner Vita Villaggi, LLC

Culinary and Cultural programs in Sant’Agata de Goti and Sannio, in Campania

 Maria Nuzzolillo is the co-owner of Vita Villaggi, LLC, a company dedicated to immersive culinary and cultural programs in Sant’Agata de’ Goti and the Sannio region of Campania, Italy. Along with her husband, Dan, Maria created Vita Villaggi to share the region’s rich history, culinary traditions, hidden treasures, and the genuine warmth of its people with travelers seeking an authentic Italian experience.

Vita Villaggi’s intimate programs invite guests to embrace the dolce vita, unhurried way of life that defines this part of Italy. Central to these experiences is Campania’s exceptional cuisine and wines, showcased through hands-on cooking classes, curated wine tastings—including the famed Falanghina—and dining experiences ranging from farm-to-table agriturismi to Michelin-recognized restaurants.

Maria’s passion for cooking began in childhood, learning at her grandmother’s side in her native Italy. She developed a deep appreciation for the simplicity, seasonality, and respect for ingredients that are the cornerstone of regional Italian cooking. She is especially pleased of the recent UNESCO recognition of Italian cuisine, which honors its biocultural diversity, sustainability, seasonal practices, and non-wasteful traditions, as well as its role in fostering family and community connections.

Maria is delighted to share these selected recipes, each one celebrating the traditional flavors and culinary heritage that make this region a culinary treasure.