Restaurants in the province of Caserta

Caserta is buffalo country: the Volturno and lower Garigliano plains are the heart of Campanian mozzarella, and around them is a cooking of rich, generous land.

What you eat here

• Mozzarella di bufala campana DOP — the real thing, pure buffalo milk, eaten the same day and at room temperature. Buffalo ricotta comes from here too.
• Mela annurca campana IGP, small and crisp, ripened on the ground in traditional beds.
• Pastiera and casatiello in their proper weeks of the year.
• Buffalo meat, lean and returning to menus.
• Caiazzane olives and the oil around Caiazzo, a village people travel to for its pizza.

The wine

Falerno del Massico carries the name of a wine the Romans rated the best of all: today it is Falanghina for the white, Aglianico and Piedirosso for the red. There is also Asprinio di Aversa, grown on very tall vines trained up poplars.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.