Best Foodie Destinations: Southern Italy
If you are a foodie (read: a person who has a particular interest in gourmet foods), then you know that travelling can be one of the best ways to discover new culinary flavours. When you are not eating then you are discovering the best things to do and see in the destination.
You probably enjoy eating at some of the best restaurants across the globe, but also like indulging in some as the best local dishes that define the regions history and culture.
Southern Italy is an authentic gourmand destination, the Mediterranean slow rhythms, the mild climate and the quality of local ingredients make a unique mix. Here, we have tried to showcase some of the best regions across the Southern part of the country:
Campania
Naples, capital of Campania region, is the undisputed homeland of Pizza. But there is a lot of uncertainty around when this amazing comfort food was created. Historians say that vendors in Naples always sold flatbreads with toppings but the first “pizzaiolo” of recorded history was Raffaele Esposito. Legend says that Italian King Umberto I and Queen Margherita visited Naples in 1889 and they asked to Esposito to make them a pizza, he topped the pizza with fresh tomatoes, mozzarella cheese, and basil. That pizza is still known as Pizza Margherita today.
There are many different pizzas, the classics Marinara, Quattro Stagioni, Capricciosa, the moderns, created in late eighties, Diavola, Panna and Speck, Pugliese, until nowadays where the pizza crossed the contemporary cuisine style and became “Pizza Gourmet”, good to eat and beautiful to see.
The area is also famous for its Limoncello – a delicious digestif made with simple ingredients; lemons, preferably organic, sugar, water and pure alcohol. It is typical from Amalfi Coast where grown indigenous lemon varieties as “The Sfusato from Amalfi” and “The Ovale from Sorrento”. Limoncello it is always been made by the locals, during the eighties only it has become famous thanks to International liquors brands which marketed it all over the world.
Neapolitan Babà is also on the list. It is a kind of cupcake, with a particular shape elongated and swollen at one end, soft, golden and wet with rum.
Sicily
As Sicily is the largest island in the Mediterranean sea, it has always been a crossroads of people and cultures that have left a diverse variety of influences in the food (think Greek, Spanish, French and Arabic). In fact, what we call “street food”, in Sicily has always existed.
While we could go on about it for hours, here is a selection of delicacies that you can easy find in all Sicily and grab on the run.
Demonstrating excellence in Sicilian food is the “Arancino” (Eastern Sicily) or the “Arancina” (Western Sicily), and it consists of a ball of rice coated with bread crumbs, filled with ragu and mozzarella cheese or ham and mozzarella or bèchamel sauce, all deep fried. You will find these traditional and more modern variations all over the island.
If you have got a sweet tooth you probably already know of Cannoli; tube-shaped shells of pastry dough filled with sweet ricotta cheese. Make sure you get your pastry filled on the spot in order to preserve the freshness, otherwise you might end up with soggy pastry. Avoid any “Cannoli Shops” – they’re most probably a tourist trap – locals eat cannoli regularly so you can find them in the bars, local pastry shops and local markets. Our Sicily Bella program includes a stop at Palermo Ballarò food market and our guide will allow you to discover the best cannoli of Palermo.
Cannoli pastry
Summer in Sicily is very hot and some centuries ago the aristocracy from Catania felt the need to create a fresh dessert. The Mount Etna volcano offered locals a fantastic opportunity; it has natural underground caves that offer a perfect place to store and maintain ice, while also growing amazing lemon groves. And so Granita was born. Today there are a myriad of other flavours available including coffee, almond, and black mulberries. It’s very common in Sicily see locals at the bar having a breakfast of croissants filled with granita, a unique delicacy, for very gourmand kids and adults.
Lemon granita with brioche
Puglia
Buzz words like ‘local’ and ‘seasonal’ are not common in Puglia – it’s just tradition. The heel of Italy’s boot boasts fertile soil and a flat landscape ideal for growing vegetables. Puglia is also well-known for its olive oil production and supplies 23% of Europe. The Salento Peninsula and the capital, Bari, are characterised by raw fish. From sea urchins and octopus to oysters and more; the variety available in local waters is impressive. Head to Bari’s Teatro Margherita seafood markets where the fishermen arrive daily with fresh produce.
Keep you eyes open for fresh cheeses too. Look out for some burrata di Andria, fallone di Gravina, and pampanella, which is lightly flavoured by being wrapped in fig leaves.
Street food i salso popular in Puglia, especially in the Itria Valley (Alberobello), which holds a love of red meat. This love fuelled the creation of “bombette” (stuffed meat rolls) – a street food served alongside a glass of red wine to make the perfect snack.
And of course, we cant forget the regions famous pasta, orecchiette, literally meaning “small ears”.
Orecchiette pasta of different colors with garlic and sage. Selective focus.
The classic sauce to accompany the pasta is the cime di rape, but you can find many variations wherever you go. Enjoy a cooking class making the traditional pasta dish on our Enchanting Puglia tour – click here for more info.
