Amalfi Coast (Positano, Amalfi, Ravello) is a food day trips in Naples.
The Amalfi Coast between Positano and Cetara is the source of the Cetara anchovies (colatura di alici) that flavour half the city's pasta sauces.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Cetara is the anchovy capital; the Bar San Pietro on the harbour square sells the colatura di alici direct from the producer.
Paestum sits 90 minutes south of Naples in the mozzarella di bufala heartland; Tenuta Vannulo and the Barlotti farm both run on-site stores and restaurants.
Tip: Arrive at the farm by 10:00; mozzarella sells out by noon. Tenuta Vannulo also runs a buffalo-yogurt bar and gelato counter.
Ischia, the largest island in the Bay of Naples, is the source of the coniglio all'ischitana, the rabbit-and-tomato stew the island's trattorias make.
Tip: The rabbit dish is best at inland trattorias in Serrara Fontana and Fontana villages, not the port restaurants; book ahead for the July and August peak.
Capri is an hour from Naples by fast ferry; the insalata caprese was invented on the island and the seafood trattorias above Marina Grande serve it.
Tip: Book the chairlift up to Anacapri and eat lunch up the hill to avoid the Marina Grande tourist crowds. Last ferry back to Naples is 19:30 in summer.
Procida, the smallest island in the Bay of Naples, runs the pastel-hued Marina di Corricella waterfront where a lunch of grilled fish and linguine alle.
Tip: Book a table at Bar Ristorante La Graziella (Via Marina di Corricella 29-43) before the ferry; walk-ups at the waterfront restaurants fill by 12:30.
Sorrento sits above a clifftop with views of Vesuvius, an hour from Naples by Circumvesuviana train; the gnocchi alla sorrentina (baked in a terracotta pot).
Tip: The Circumvesuviana costs 4 euros each way; the journey is 65 minutes. Gnocchi, Osteria di Famiglia on Via San Paolo 9 is the food-press pick.