The starting point of the South is Molise, a small region with an expansive food culture.
Becoming an independent region in just 1963, Molise features a gastronomy largely influenced by its southern neighbour, Puglia.
Despite the cold climate and mountainous terrain, Molise produces an abundance of products, from wine to olives, wheat, corn, tobacco, and precious truffles.
Pork is the locals’ meat of choice, and pig skin is commonly used to create succulent pasta sauces.
Sheep roam the fields of Molise, and are used for both meat and dairy products.
Molise is renowned for turning sheep’s milk into tantalising cheeses, and it is in this region that the internationally esteemed “scamorza molisana” and “pecorino capracotta” are produced.
Towards the western coast you will discover Campania, home to two of Italy’s most famous creations: pizza and limoncello.
This region is defined by its picturesque coastal towns and colourful culture, while its fertile volcanic soil provides perfect conditions for growing an array of products, from vegetables to vibrant citrus fruits.
The cuisine of Campania is often referred to as the “food of the people”, and it’s no wonder why.
Delicious seafood dishes are symbolic of the coastal region, while the climate is ideal for producing an abundance of wheat for two international treasures: pizza and pasta.
Buffalo mozzarella is a specialty of the region, where locals produce a softer and creamier version of the famous Italian cheese.
Desserts are big in Campania, and a local favourite is Babà, a sponge cake soaked in rum for a sweet that packs a punch.
Travelling east you will bump into Puglia (Apulia), a sun-drenched region with fertile soil, perfect for growing all sorts of produce from seasonal vegetables to fresh fish.
Puglia is a massive producer of extra virgin olive oil, and around 40 per cent of Italy’s oil comes from this region.
Bread is the hero of every local meal, and some communal bread ovens still exist in some villages and are used daily by natives to make fresh bread.
Pasta is also a regular among the households of Puglia, and “orecchiette” - a traditional ear-shaped pasta - are still handmade by women across the region.
Lamb is the preferred meat in Puglia, while sheep’s milk is used to make the mouthwatering “burrata” cheese, a creamier version of mozzarella whose buttery texture will leave you mesmerised.
Alongside Puglia sits Basilicata, a mountainous region renowned for its laidback lifestyle and warm inhabitants.
The region has faced many obstacles over the course of its history, and was once afflicted by widespread poverty.
Locals pride themselves on being able to make the most out of any situation, and are celebrated for creating delicious dishes out of simple ingredients.
This largely agricultural region produces juicy olives, legumes and vegetables, all of which are the highlight of many traditional meals.
Wheat is also an iconic product of the region, used to make both pasta and massive, long-lasting loaves of bread.
While lamb plays a large role in traditional cuisines of the region, pork is an integral part of the local diet, and served roasted or grilled, or made into sausages.
Chilli is also a core staple of most dishes, and is often combined with olive oil and garlic to form the base of pasta sauces.
The region is famous for its production of “soppressata”, a combination of salami and ham which can only be found in tiny salumerie between the Vulture and Pollino areas.
At the “toe of the boot” you will encounter Calabria, a coastal region boasting a rich culture influenced by its many conquerors, from the Arabs to the Greeks.
The Calabrians are a resourceful community, making the most of the few products that the mountainous terrain can produce.
To this day locals still preserve an abundance of foods, and sun-dried tomatoes, pickled octopi, and salted anchovies are common ingredients in many dishes.
While citrus and olive trees are symbols of the sunny region, chilli is by far the emblem of Calabria.
Most meals feature chilli in some way, and a bowl of crushed chilli in oil is the centrepiece of every Calabrian table.
Seafood is regularly served in Calabria, with swordfish being a favourite among locals.
On the land, “’nduja” - a sweet and spicy sausage - is the most popular local delicacy and is often served with "fileja" pasta.
On the sweet side of things, Calabria is famous for its “liquirizia”, and licorice has been used among natives since the sixteenth century to aid digestion.
Travelling across the straits of Messina you will step onto the island of Sicilia (Sicily), whose rich cuisine is inspired by all of its historical inhabitants, from the Greeks to the Byzantines.
Couscous is widely consumed across the island, and is often served with fresh seafood in a full-flavoured stock.
The warm climate is perfect for growing fresh vegetables, while the countryside is dotted with citrus trees and the unique “fico d’India” or “prickly pear”.
The island is renowned for its “arancini”, fried rice balls filled with sauce, meat and vegetables.
Ricotta is used in many sweet and savoury Sicilian dishes, from its “cannoli” - ricotta or cream-filled cylinder wafers – to a simple dish of pasta tossed through ricotta and sprinkled with chili flakes.
Across the crystal waters is Sardegna (Sardinia), a small island gem with an intriguing cuisine inspired by its long history.
Bread is the typical basis of meals, and “carasau” are thin slices of bread traditionally eaten for survival in times of hardship.
In modern times, “carasau” serves as an accompaniment to many dishes, and a reminder of the past.
“Caraxiu” is an ancient cooking method still practised in Sardegna, where a small pig or sheep is cooked in an archaic underground oven.
The island’s gastronomy is centred on seafood, and the region is famous for its “bottarga”, a delicacy of cured and salted fish roe.
Another popular dish is "zimino", a fragrant fish soup made with products fresh out of the turquoise waters.
Southern Italy is an enchanting world which moves along at its own pace, where the people are as warm as the summer days and tradition is embedded in every part of the lifestyle. A journey through the South will ensure a food experience like no other, from the spicy delights of Calabria to the fresh seafood wonders of Sicilia and Sardegna.
