{"id":735,"date":"2018-07-25T13:18:00","date_gmt":"2018-07-25T13:18:00","guid":{"rendered":""},"modified":"2025-10-28T09:27:58","modified_gmt":"2025-10-28T09:27:58","slug":"the-best-of-southern-italian-cuisine-by-region-apulia-calabria-campania-sicily-and-sardinia","status":"publish","type":"post","link":"https:\/\/romancandletours.com\/blog\/2018\/07\/25\/the-best-of-southern-italian-cuisine-by-region-apulia-calabria-campania-sicily-and-sardinia\/","title":{"rendered":"THE BEST OF SOUTHERN ITALIAN CUISINE BY REGION: APULIA, CALABRIA, CAMPANIA, SICILY, AND SARDINIA"},"content":{"rendered":"

The Best Of Southern Italian Cuisine<\/span><\/h2>\n

By Region: Apulia, Calabria, Campania, Sicily, And Sardinia<\/span><\/h2>\n
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Northern Italy has Milan\u2019s sophistication and Venice<\/span><\/a>has the charismatic canals. Central Italy<\/span>contains the enchanting capital of Rome<\/span><\/a>and the majestic, domed city of Florence<\/span><\/a>. However, the South is warmer, wilder, and has drier, dustier terrain; brighter, bluer seas; many different euphonious dialects; and diverse traditional dishes erupting with simple, fresh, delicious flavors. The South is made up of six mainland regions: Abruzzo, Apulia, Basilicata, Calabria, Campania, Molise and two island regions: Sicily and Sardinia. These eight regions encompass an expansive area of Italy where agriculture and the sea largely influence the elegant, but approachable cuisine. Below is our guide to the tantalizing cuisine in five of the regions in the South: Apulia, Calabria, Campania, Sicily, and Sardinia<\/span>.<\/span><\/div>\n
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Although the South is rich in culture and natural beauty, it is the poorest area of Italy. The typical food, which consists of daily staples of vegetables, beans, and fresh bread, is often described as the \u201cpeasant\u2019s diet.\u201d In Italian, the southern diet has been coined the \u2018cucina povera<\/span>,\u2019 which literally translates to the poor kitchen. Hearty vegetarian or fish soups are often served in lieu of pasta first courses or \u2018primi piatti.\u2019 Even so, mouthwatering pasta dishes are still very much present in the South, especially along the coasts and on the islands. Locally grown tomato based and fish filled pastas, like \u2018spaghetti alle vongole<\/span>\u2019 or spaghetti with clams or \u2018pasta con le sarde<\/span>\u2019 or pasta with sardines, are <\/span>quintessential. <\/span><\/div>\n
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Although there are lots of vegetarian and fish dishes, southern Italians do eat meat. Traditionally, the South is known for raising and eating lamb and goat more than the North, where cattle, pig, and wild boar are more prevalent. In Calabria and Puglia, \u2018Capretto Ripieno al Forno<\/span>,’ goat that has been stuffed with herbs and roasted in the oven, is typical. <\/span><\/div>\n
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Commonly grown vegetables in the long summers are \u2018pomodori\u2019 or tomatoes and \u2018melanzane\u2019 or eggplant and broccoli, cauliflower, and a bitter type of onion called \u2018lampasciuol<\/span>i\u2019 in the colder winters. Fruit including flavorful olives, figs, oranges, blood oranges, mandarins, and lemons flourish in the sunny South. There are also lots of bountiful vineyards producing excellent southern wines. Grapes flourish near the active volcano, Mount Vesuvius, in the Campania region, as well as in Puglia and Sicily.<\/span><\/div>\n
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Apulia (Puglia)<\/span><\/span><\/h3>\n\n\n\n\n
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Gargano, Puglia, Italy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Warm weathered, white rocked, and turquoise sea lined, Apulia in Latin or \u2018Puglia\u2019 in Italian, is the heel of the boot in the South. With rolling hills and seemingly endless sunshine, Puglia is perfect for growing fruit and vegetables, making wine and olive oil, and raising sheep to make excellent soft and hard cheeses. Bari, t<\/span>he capital of Puglia<\/span>, is a gleaming port city directly on the electric blue Adriatic Sea. The sea teams with fresh fish and crustaceans to be cooked and consumed. Puglia also grows a lot of the grain that becomes Italy\u2019s pasta. Wine in Puglia is often blended; one of the most popular is <\/span>Castel del Monte<\/span>. Three main red wines are <\/span>Negroamaro, Primitivo, and Malvasia Nera<\/span>.<\/span><\/p>\n

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Friselle<\/b><\/b><\/span><\/div>\n
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From the town of Altamura, these round, crunchy bread circles look similar to a cut halves of a bagel. Because the bread is dried, friselle can be stored for many months before going bad and is a common food in the pantries of Puglia. Add a little water to soften the bread and then some tasty toppings, like chopped tomatoes, capers for a punch, fresh olives, and a drizzle of olive oil.  <\/span><\/span><\/div>\n
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Taralli<\/b><\/b><\/span><\/div>\n
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Taralli are small, round, bread-like crackers. They can be savory, flavored with olive oil, fennel, or black pepper, or sweet with a sugary coating. Be like a local and pair these crunchy bites with \u2018Pugliese<\/span>‘ wine as an \u2018aperitivo\u2019 before dinner. <\/span><\/div>\n
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Puccia<\/span><\/b><\/b><\/span><\/div>\n
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This typical sandwich is a quick snack or meal in Puglia. The bread, made from pizza dough, is filled with fresh meats, cheeses, and vegetables.<\/span><\/div>\n
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Panzerotti<\/span><\/b><\/b><\/span><\/div>\n
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Panzerotti are little, tasty turnovers, stuffed with meat, cheeses, and tomatoes and then fried. Read more about fried food found in the South here; A Budget Guide to the Best Fried Food in Italy<\/span><\/a>. <\/b><\/span><\/div>\n
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O<\/b>recchiette<\/span><\/b> <\/b><\/b><\/span><\/div>\n
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Orecchiette, which translates to \u201clittle ear,\u201d is a lovely ear shaped type of pasta from Puglia. This pasta is most often served with \u2018cime di rapa<\/span>,\u2019 a bitter, leafy broccoli or other greens and garlic. Another version is with fresh tomatoes and \u2018ricotta\u2019 cheese.<\/span><\/div>\n
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Sott<\/span><\/b>\u2019<\/b>olio<\/span><\/b><\/b><\/span><\/div>\n
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\u2018Sott\u2019olio\u2019 is a Pugliese way of pickling vegetables, so that ones like eggplant, artichokes, tomatoes, and peppers can be saved and eaten all year. These preserved veggies are delicious served with bread as an \u2018antipasto\u2019 or appetizer. <\/span><\/div>\n
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Calabria<\/span><\/span><\/h2>\n
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Adjacent to Puglia is the toe of the boot; the warm, rugged, coastal region of Calabria. With some of the spiciest flavors in all of Italy, the Calabrese people are into simple, fresh, but lively cuisine. Vegetables and fruit grow abundantly. Fresh figs can be picked off the tree and then served on bread with ricotta dripping in local honey. The town of Tropea is known for a distinct type of red onion, \u2018Cipolla Rossa di Tropea<\/span>,\u2019 which is often used in salads, pastas, and with meats. The Calabrese cure a lot of their foods; everything from zucchini to swordfish. The Ancient Greeks named Calabria, \u2018Enotria\u2019 or the Land of Wine. Ever since then, Calabria has produced impeccable wines. Cir\u00f2 <\/span>and Donnici are two of the most highly regarded. <\/span><\/div>\n
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\u2018Nduja<\/b><\/b><\/span><\/div>\n
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\u2018Nduja is a \u2018picante\u2019 or spicy sausage that can be spread on bread, eaten with sharp cheese, made into a pasta sauce, or even baked onto pizza. This spreadable salami is spiced with roasted red peppers.  <\/span><\/span><\/div>\n
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Caciocavallo<\/span><\/b><\/b><\/span><\/div>\n
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Literally meaning \u201ccheese on horseback,\u201d this Calabrese cheese is pear shaped and is often hanging from strings behind shop counters. The cheese is sharp, but a little soft and goes well with hams and salamis and pastas baked in the oven. <\/span><\/div>\n
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Ciambotta<\/span><\/b><\/b><\/span><\/div>\n
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Ciambotta<\/span> is a spicy, hearty stew made with eggplant, tomatoes, onions, chili, and spices. This dish varies from every town and has been a warming Calabrese meal for many centuries.   <\/span><\/span><\/div>\n
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Pasta e <\/span><\/b>Patate Ara Tijeddra<\/b><\/b><\/span><\/div>\n
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This exotic pasta is served with fresh sardines, which are very popular in Calabrese cuisine, breadcrumbs, pine nuts, and raisins. This pasta is said to be inspired by nearby Arabic countries. <\/span><\/div>\n
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Maccheroni col <\/span><\/b>F<\/b>erretto<\/span><\/b><\/b><\/span><\/div>\n
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Maccheroni col <\/span>ferretto<\/span>is a classic pasta from Calabria, made with semolina and water. Each tube shaped piece is made with the \u2018ferretto\u2019 machine. The pasta is usually served with rich beef, pork<\/span>, goat, or spicy \u2018nduja sauces. <\/span><\/div>\n
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Campania <\/span><\/span><\/h2>\n
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Just south of Rome, Campania houses the notorious Naples and the Amalfi Coast<\/span><\/a>. \u2018Napoli\u2019 is considered the birthplace of modern pizza. The volcanic and mineral rich soil near Vesuvius, the region\u2019s active volcano, allow for the juiciest, zestiest tomatoes, zucchini, eggplant, bell peppers, and other vegetables and fruit to grow. Water buffalo are raised, mostly for their creamy milk, to produce mouthwateringly smooth, delicate, and full, \u2018mozzarella di bufala.\u2019 Popular wines produced in Campania are Taurasi<\/span>, Fiano di Avellino<\/span>, and Greco di Tufo<\/span>. Campania, especially the Amalfi coast is a haven for lemon and other citrus friut trees. \u2018Limoncello,\u2019 a sweet, zesty lemon liqueur is produced in Naples, along the Amalfi, and on the nearby islands of Ischia, Capri, and Procida. Read about The Perfect Weekend in Napoli<\/span><\/a>and learn more about the heartwarming food. If Visiting Sorrento and the Amalfi Coast on a Budget<\/span><\/a> look here.<\/span><\/div>\n
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Pizza Napoletana <\/b><\/b><\/span><\/div>\n
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\u2018Pizza Napoletana\u2019 compared to \u2018pizza romana\u2019 from Rome, has a thicker, doughier crust. The two most typical types of pizza from Napoli are \u2018pizza marinara,\u2019 which is simply topped with tomatoes, garlic, oregano, and olive oil, or \u2018pizza margherita,\u2019 which has fresh tomatoes, <\/span>buffalo mozzarella, basil, and olive oil. The \u2018pizze\u2019 are simple, high quality, and served straight out of wood burning ovens.<\/span><\/div>\n
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Mozzarella di Bufala<\/b><\/b><\/span><\/div>\n
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Mozzarella can be made from cows\u2019 milk, but this type is made from the milk from water buffalo that roam the countryside of Campania<\/span>. The mozzarella is so esteemed in the culinary world that it has been given the \u2018Denominazione di Origine Protetta’ (DOP) or Protected Designation of Origin (PDO) <\/span>status. Mozzarella di bufala can be consumed on its own, with fresh, sliced tomatoes, basil, and olive oil in a \u2018caprese\u2019 salad, melted on pizza, or even fried. A popular Souther Italian snack is \u2018mozzarella in carrozza<\/span>,\u2019 or fried mozzarella balls. <\/span><\/div>\n
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Parmigiana di <\/span><\/b>M<\/b>elanzane<\/span><\/b><\/b><\/b><\/span><\/div>\n
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\u2018Parmigiana di Melanzane\u2019 or Eggplant Parmesan is a baked vegetarian dish. The eggplants are sliced, cooked, and layered with \u2018parmigiano\u2019 cheese, buffalo mozzarella, and a zesty garlic, onion, and tomato sauce. <\/span><\/div>\n
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Bab<\/b>\u00e0<\/span><\/b><\/span><\/h3>\n<\/div>\n

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Sticky and sweet, a \u2018bab\u00e0\u2019 <\/span>is a little rum soaked cake filled with fresh cream. Pair this with an espresso in the afternoon. <\/span><\/div>\n
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S<\/b>fogliatelle<\/span><\/b><\/span><\/h3>\n<\/div>\n

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Sfogliatelle are pastries filled with thick, sugary sweet ricotta spiced with cinnamon. The traditional \u2018sfogliatella riccia<\/span>\u2019 is a flakey pastry with thin, crispy layers that looks like a shell. The “sfogliatella frolla<\/span>\u201d is a doughy, circular pastry with a softer, more bread-like crust.<\/span><\/div>\n
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Sicily<\/span><\/h2>\n
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This luscious island is bursting with citrus fruits, tropical fruit varieties, like prickly pear, and fresh fish, like swordfish, cuttlefish, clams, mussels, and shrimp, all of which are sold daily at markets. Explore the outdoor markets and real ambiance of Sicily\u2019s capital of Palermo by reading The Best Markets and Street Food in Palermo<\/span><\/a>. Sicily produces one-sixth of Italy\u2019s wines today, including the delicious dessert wine, Moscato, and many white wines. <\/span><\/div>\n
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Arancine<\/span><\/b><\/span><\/h3>\n<\/div>\n
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Arancine are fried balls of rice filled with a hearty meat \u2018rag\u00f9\u2019<\/span> or melting mozzarella<\/span> in a tomato sauce. They were introduced when Sicily was under Arabic control in the tenth century. Now, arancine are a popular snack food sold on the streets. They also come in special varieties, like \u2018arancine al burro<\/span>\u2019 which have \u2018prosciotto,\u2019 bechamel, and cheese or \u2018arancine alla melanzane\u2019 which are filled with an eggplant sauce. <\/span><\/div>\n
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P<\/b>anelle di <\/span><\/b>Ceci<\/b><\/b><\/span><\/div>\n
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Panelle di ceci<\/span> also has Arabic origins and are a popular street food in Sicily. Chickpeas and spices are mashed together and then fried. These fritters are usually served as a \u2018panino\u2019 or sandwich<\/span>with soft Sicilian sesame bread called \u2018vastedda’ or \u2018vastella.<\/span>\u2019<\/span><\/div>\n
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Pezzi di Rosticceria<\/span><\/b><\/span><\/h3>\n<\/div>\n

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These Sicilian snacks are \u2018pezzi\u2019 or pieces of baked or fried items, like sandwiches stuffed with savory ingredients. The \u2018rizzuole<\/span>\u2019 is a fried brioche filled with the same meat sauce as the aranacine. Baked, it is called a \u2018ravazzata<\/span>.\u2019 Another favorite, the \u2018pizzotto,<\/span>\u2019 is a baked or fried brioche containing <\/span>\u2018prosciutto<\/span>,\u2019 mozzarella, and tomatoes.<\/span><\/span><\/div>\n
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Granita con Brioche<\/span><\/b><\/span><\/h3>\n<\/div>\n

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Granita is <\/span>a frozen treat made from ice, sugar, and real ingredients, like strawberries, mango, pistachio, or coffee, depending on the flavor. Eat granita with a brioche bun in the hot Sicilian summers for breakfast.<\/span><\/div>\n
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Cannoli<\/span><\/b><\/span><\/h3>\n<\/div>\n

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\u2018Cannolo<\/span>\u2019 means \u201clittle tube\u201d in the Sicilian<\/span> language, is a crispy pastry shell filled with sweet ricotta, chocolate chips, and candied fruit. The pastry should be fried and filled with the cream on the day cannoli are consumed.<\/span><\/div>\n
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Sardinia<\/span><\/span><\/h2>\n
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A slightly more wild island than Sicily, Sardinians eat a lot of sausages, roasted meats, and fish soups and pastas. The island\u2019s sheep and goat produce some exceptional cheeses. Sardinians also raise some of Italy\u2019s best lamb. They eat a lot of fish, like lobsters, crabs, squid, clams, and sardines, so of course there are exquisite beaches. Read The Top Seven Most Beautiful Beaches in Sardinia<\/span><\/a>.<\/span><\/div>\n
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Pane Carasau<\/b><\/b><\/span><\/div>\n
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Similar to pita bread, pane carasau is a traditional Sardinian flatbread. It is served thin and crispy. <\/span><\/div>\n
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B<\/b>urrida<\/span><\/b> <\/b><\/b><\/span><\/div>\n
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To make burrida, fish; usually eel, squid, clams, or mussels, along with tomatoes, onion, and garlic are simmered in a hearty broth. Other simple versions of this fish soup include cod and potatoes or cuttlefish and peas. <\/span><\/div>\n
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P<\/b>orceddu <\/span><\/b><\/b><\/span><\/div>\n
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Almost like Tuscany\u2019s \u2018porchetta<\/span>,\u2019 porceddu is Sardinia\u2019s roasted suckling pig. Roasting goat is also popular on the island. <\/span><\/div>\n
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From all of us at Roman Candle Tours<\/span><\/a>, enjoy the wonderful flavors and lovely scenery of the South!<\/span>
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The Best Of Southern Italian Cuisine By Region: Apulia, Calabria, Campania, Sicily, And Sardinia   Northern Italy has Milan\u2019s sophistication and Venicehas the charismatic canals. Central Italycontains the enchanting capital of Romeand the majestic,\u2026<\/p>\n","protected":false},"author":7,"featured_media":770,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[869],"tags":[],"class_list":["post-735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-foodwine"],"_links":{"self":[{"href":"https:\/\/romancandletours.com\/blog\/wp-json\/wp\/v2\/posts\/735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/romancandletours.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/romancandletours.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/romancandletours.com\/blog\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/romancandletours.com\/blog\/wp-json\/wp\/v2\/comments?post=735"}],"version-history":[{"count":5,"href":"https:\/\/romancandletours.com\/blog\/wp-json\/wp\/v2\/posts\/735\/revisions"}],"predecessor-version":[{"id":4548,"href":"https:\/\/romancandletours.com\/blog\/wp-json\/wp\/v2\/posts\/735\/revisions\/4548"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/romancandletours.com\/blog\/wp-json\/wp\/v2\/media\/770"}],"wp:attachment":[{"href":"https:\/\/romancandletours.com\/blog\/wp-json\/wp\/v2\/media?parent=735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/romancandletours.com\/blog\/wp-json\/wp\/v2\/categories?post=735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/romancandletours.com\/blog\/wp-json\/wp\/v2\/tags?post=735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}