A Culinary Tour of Southern Italy

Italy is an incredible country with a proud and ancient history. Wonders of the Ancient World, like the Colosseum and many other Roman-era monuments, cities and infrastructure, amaze the country’s 75 million visitors each year.

An essential part of Italy’s history is food. Like a few places in the world, this country identifies itself with its food as a matter of national pride. And since the country is virtually divided between south and north, each has its own take on food. You can simply visit web site to check the delicacies the country has to offer.

As such, it’s even a matter of international scandal when someone proposes a seemingly classic Italian dish that might not have originated in Italy at all. Controversies aside, let’s explore some of southern Italy’s best dishes today. .

The Bottom Half of the “Boot”: Culinary Wonderland


The south of Italy is a not-so-clearly-defined area, but it’s generally thought of as composed of six regions: Sicilia, Calabria, Basilicata, Puglia, Campania and Molise. Thanks to its Mediterranean climate, the land is very fertile and enjoys warm weather most of the year.

With produce like herbs, peperoncino, tomatoes and sheep, goats and other animals, it’s no wonder why the region offers some of the most well-known Italian food worldwide. Let’s take a look at some of its top dishes and products.

Pizza Margherita

When somebody thinks about pizza, the picture of a Margherita pizza probably comes to mind. This is a symbol of Italy and Pizza since it represents the Italian flag with the colours of its ingredients. It was attributed to Raffaele Esposito from Naples in honour of Queen Margherita in 1899.

Mozzarella di Bufala


This delicious cheese is made of buffalo milk and has a delicate taste. It’s used in many Italian dishes, such as the aforementioned pizza Margherita but it’s also an excellent ingredient in salads.


A staple of Calabria, this sausage is made of lard, jowl, bacon and other pork meats together with peperoncino, a significant ingredient in local food. It comes as a soft product ready to be spread or more rigid, similar to salami. Whatever the format, it’s spicy and delicious.

Lagane e ceci

Lagane is a type of pasta wider than a tagliatelle, and “ceci” is the Italian word for chickpeas. It’s, in effect, a wide pasta served with chickpeas. Although simple, it’s incredibly delicious thanks to its preparation, where the pasta joins the chickpeas with olive oil, garlic, rosemary and white wine.

Agnello alla Lucana

This is a typical Sunday dish in Basilicata, consisting of roasting lamb in the oven and serving it with cooked peppers, garlic and rosemary. The vinegar gives an extra touch when poured over the lamb before cooking. It gives it a unique sweet flavour and crispness.



If you think of dishes with rice, you probably think of Asian food. However, Arancino is a top dish in Sicily. With Arab origins, it’s a ball made of rice and ragú sauce covered with breadcrumbs and deep-fried.

Cassata Siciliana

We couldn’t finish this overview without any desserts! The Cassata Siciliana is a sponge cake with almond and pistachio paste, ricotta cheese, chocolate chips and a generous dose of liquor.

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