Falanghina is an old Italian white grape variety that is mostly associated and cultivated in Campania. For a very long time, it was not known that the name was used for two distinct sub-varieties: Falanghina Beneventana and the better known Falanghina Flegrea.

Both grapes are used in several regional appellations, and the distinction has not yet been officially recognized. The grapes share similar characteristics and mostly produce straw-colored wines that have fruity and floral notes. They often have a mineral character and sometimes hints of tropical fruit. 

Aglianico is a native Italian grape variety. Although it is grown outside Italy, Aglianico thrives in southern Italian regions, predominantly on the volcanic soils of Campania and Basilicata. Aglianico-based wines may have slightly different expressions, but they are typically age-worthy, full-bodied, and high in acidity.

While the flavors of young varieties are usually reminiscent of black fruits, white pepper, leather, and cured meat, aged styles are softer in tannins with a slightly different flavor profile and aromas of dried fruit. Aglianico is a robust wine that pairs well with beef stews, braised lamb, ragù, game, sausages, and aged cheese varieties. 

Produced from Greco grape variety, this prized Italian wine hails from Campania. Apart from the still white wine, Greco di Tufo also comes in a sparkling (spumante) style which must be aged for a minimum of three years. Still wines are usually fresh, mineral, medium to full-bodied, with well-balanced acidity.

They can display various aromas of tropical fruit, lemons, pears, apples, and herbs. Although they can be enjoyed young, they also age well, and matured varieties typically show more herbaceous notes. Greco di Tufo wines pair well with poultry, risottos, fish, crustaceans, and shellfish, but they also go well with mozzarella di bufala Campana.

This Italian liqueur is made with lemon zest that is left to infuse in a neutral spirit. The combination is mixed with sugar and water, and it is then filtered after a resting period. Although it is enjoyed and produced throughout Italy, limoncello is usually associated with Sorrento, Amalfi Coast, and the island of Capri, where it was first patented in 1988.

Limoncello is characterized by its vibrant yellow color, while its flavor is fresh, sweet, and aromatic, with strong citrus notes. It is usually enjoyed as an aperitif or a digestif, always well chilled and sometimes served in ice-cold glasses. As an ingredient, it is used in cocktails and long drinks, but it is also easily incorporated in various desserts.

Mostly cultivated in Campania, Fiano is an old Italian variety that has seen a significant revival since the 1980s. This low-yielding, early-ripening grape is praised for its ability to produce crisp and aromatic wines with a lot of character and herbaceous and fruity notes.

These wines are typically medium-bodied and intensely flavored. Young Fiano wines often display aromatic honey notes, and as they age, they tend to develop smoky and spicy notes dominated by hazelnut. The aromas are perfectly balanced with bright acidity. 

Crema di limoncello is a cream-based variation on a classic lemon-infused limoncello. It is made by combining alcohol and lemon peel macerate with a creamy mixture of milk, cream, sugar, and vanilla. The liqueur is typically pale yellow, with a smooth, velvety texture and distinctive lemon aroma and flavors.

Like limoncello, this creamy variation is also commonly made at home, but commercial varieties are also available. This liqueur should always be served ice-cold. It is enjoyed neat, usually as a digestif, but it would also work well as a cocktail ingredient or a dessert flavoring.

Guappa is an Italian cream liqueur made with buffalo milk cream. Produced by Antica Distilleria Petrone, the liqueur combines aged brandy with DOP buffalo milk cream. The result is a sweet and balanced creamy liqueur with a dense texture and hazelnut color.

The aromas are reminiscent of cream, hazelnut, and caramel. It can be served neat or over ice. Guappa is best enjoyed as a digestif, but it can also make a great addition to desserts, coffee, and cocktails. It is bottled at 17% ABV.

This white Italian wine is produced in Campania with an ancient Fiano grape. The best examples made in the region are typically light or full-bodied, fresh, lively, and elegant, with good acidity and complex notes of honey, citrus, and pears, which may develop into deeper aromas of hazelnuts and spices.

Because of its lively character, Fiano can match various dishes, but it pairs exceptionally well with fried or grilled seafood. It also works well with pasta, preferably served with pesto or tomato sauce, and some Campania classics such as fritto misto di pesce, spaghetti alle vongole, spaghetti alla puttanesca, and even mozzarella di bufala Campana.