Campania region is one of the richest gastronomic regions of the Italian territory and the Phlegrean Fields brings to our tables high quality products, with unique and sublime flavors.

This area is characterized by volcanic soil that allows the development of a typical and varied vegetation.

However, we must not forget the sea, with which the Municipality of Pozzuoli has an intense bond created and strengthened over thousands of years.

Fishing in the clear waters of Pozzuoli

The Gulf of Pozzuoli has a sea of ​​unparalleled beauty, one of the major attractions of the Phlegraean Fields.

Fishing in its crystal clear waters is an ancient and magical ritual, which has remained unchanged since ancient times, repeating itself in the same way evening after evening, night after night. From octopuses to crustaceans, from “harvested” seafood to “paranze”(a fried mix of small fish such as red mullet, calamari and prawns), what most characterizes fishing in Pozzuoli is the capture of anchovies and blue fish.

The fisherman begin to scour the sea from the early evening hours, trying to catch as much fish as possible, the nets are arranged and the light of the boats acts as a call for the fish that flock to them.

The territory of Phlegraean Fields boasts a thousand-year tradition in the breeding of clams, mussels, razor clams and cockles.

The “carnummole”

The sea fig is a seafood typical of the Mediterranean Sea, but also of the northern seas, with a body shaped like a wineskin and an acrid smell. It is not a bivalve like clams and mussels, so you have to use a pointed knife to open it.

Known by various names, often imaginative, which vary from region to region, such as sea eggs, taratufo, spuenzi or even sea strunsi (used in Liguria region), in Campania we use the term carnummole.

The sea fig can be eaten both raw (if it comes from certain sources and with a splash of lemon) or cooked. Let’s see together a recipe to enjoy it.


– 300 gr. of sea figs

– 160 g. of spaghetti

– 75 ml. olive oil

– 1 lemon

– aromatic herbs (such as wild fennel)

– salt to taste


The sea figs must be cleaned, then you have to open them and take the fruit gently.

Now you have to cut the fruit into very small pieces with a pointed knife.

Let’s cook the spaghetti, keeping an eye on the cooking time.

Meanwhile, brown a clove of garlic in a pan with extra virgin olive oil. The garlic should be removed as soon as it becomes golden.

Now drain the pasta and whisk it together with the previously chopped sea lemons and the aromatic herbs.

If you prefer, you can grate a lemon peel.

The anchovies of Pozzuoli

The anchovies of Pozzuoli fall into the category of blue fish, very rich in proteins and Omega-3 fatty acids, with vitamins B and E.

The anchovies in salt, preserved in oil and then macerated in terracotta jars are a typical product of the Pozzuoli area and they have been preserved in this way for over 2,000 years.

At the Campania Pavilion of the Seafood Exposition in Brussels, held in the Belgian capital from 6 to 8 May 2014, the city of Pozzuoli stood out, presenting the “Pozzuoli’s anchovies” brand of the Buono brothers.

Let’s see together the recipe of anchovies with lard, also called anchovies “inzugnàt”, typical dish of Pozzuoli of simple preparation, with anchovies, pork lard and stale bread, widely consumed by fishermen who went out to sea and remained there for several consecutive days.


– fresh cherry tomatoes

– anchovies

– pork lard

– stale bread

– laurel

– garlic

– salt to taste

– oil to taste


Take a large-bottomed pan and put it on the stove adding the lard. Add a drop of oil, then the chopped laurel and a slightly wet slice of stale bread.

In a saucepan, boil some water and add the cherry tomatoes, oil and garlic. Now add the anchovies, they shouldn’t cook for more than a minute. Then add a pinch of salt.

In the meantime, toast the bread put in a pan with the lard and laurel.

Toasted the bread, we serve it with the anchovies and the cherry tomatoes.

Add a little hot water taken from the pot. And enjoy your meal!