This blessed little corner of Campania is paradise for gourmets. The culinary traditions of the Sorrentine Peninsula are influenced by the sea, the mountains, and the warm, sunny climate. Local dishes make the most of an abundance of locally caught fish and seafood, paired with fresh produce cultivated on the hillsides. Local wines include crisp, dry whites and gutsy reds. Don’t leave without sampling at least one pizza, Italy’s greatest culinary export, which was invented in nearby Naples. The area has many Michelin-starred restaurants but some of the best eating experiences are in simple, authentic trattorias, preferably with views of the sea.