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 in terracotta pots, alongside the local volcanic-soil wines.
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 with the original recipe alongside totani in zimino and the local limoncello.
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 vongole is the entire purpose of the ferry crossing, best from June to September.
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) is the canonical local dish, best at the old-town trattorias.
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.
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; a day trip combines UNESCO coast scenery with the fishing-village seafood counter.
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 where mozzarella is made to order and goes from curd to your plate in under an hour.
Tip: Arrive at the farm by 10:00; mozzarella sells out by noon. Tenuta Vannulo also runs a buffalo-yogurt bar and gelato counter.