Southern Italy is a land of easy-going hospitality, where people are keen to share whatever they have. And what they have is some glorious natural produce grown in that hot mezzogiorno sun and centuries of devising how to turn those simple ingredients into almost unreasonably tasty dishes!
It’s the land of olive oil, garlic, chilli and wild aromatic herbs – plus the citrus, nuts, honey and dried fruits brought by the Arabs. A diet which was – out of necessity – rich in legumes, grains and vegetables cooked in olive oil and enriched with a little dairy, has proven to be not only delicious but healthy. Inland, lamb and goat are popular – while on the coast people eat seafood, especially clams and octopus harvested along the rocky coast.
Naples (under Spanish rule at the time) was the European entry point for New World tomato, capsicum and eggplant, which quickly found a place in local cuisine.
I love the south for its pasta, wealth of simple vegetable dishes, sun-ripened fruits, generous use of robust olive oil, chilli and garlic, and tradition of taking time to share the enjoyment of ‘le piccole cose’ (the little things) because, at the end of the day, that’s what makes life worth living.
Immerse yourself in the food culture of Southern Italy. Visit food and wine producers, eat regional specialties in local restaurants and enjoy hands-on cooking with like-minded food and wine lovers in a relaxed, comfortable environment on this food tour of Italy’s sunny south.
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