Southern Italian Regions

Most of southern Italy has a warm, sunny climate - with the exception of the tall mountains in Calabria and Basilicata. Many Italians of this region migrated to the United States, therefore much of Italian-American food is based on this region. Here groves of olive oil trees flourish in the sunny climate, as well as citris fruit and tomatoes.

Here is an overview of the cuisines of southern Italy:

1. Molise – Campobasso = This mountainous region includes a traditional cuisine of local hams, cheeses, sausages with garlic, lamb dishes, cured meats and excellent seafood.
   
2. Campania – Naples = Naples (Napoli) is the home of Pizza, mozzarella and pasta dishes with excellent tomato sauces. Fresh fish stews and shellfish pasta, meat sauces include garlic, tomatoes and herbs. Dessert dishes include pasty with ricotta cheese and fruits with liquors

3. Apulia (Puglia) = The rocky terrain of this region is excellent for the production of olives, vegetables, herbs and mushrooms. Seafood is plentiful; particularly oyster, mussels and octopus. This region is known for excellent pasta dishes.

4. Basilicata – Ptenza = Primarily a mountainous, sheep-farming area which produces some strong wines to accompany their intensely flavorful cuisine. This region is known for its chili peppers (not extremely hot), thick minestrone soups, salamis, cured meats, excellent cheeses and large loaves of bread.

5. Calabria – Cattanzaro = Calabria's cuisine uses a lot of hot pepper for its distinctive salami (that are common, in several varieties, throughout the country) and uses capsicum. Pork is the dominant meat, and there is often a striking balance between meat and vegetables in many Calabrese dishes. Orange and lemon groves flourish, and eggplant is used extensively in Calabrese cuisine.
   

6. Sicily - The largest island in the Mediterranean, Sicily is the home of gelato (ice cream)and granita, and desserts with Marsala wine. Its cuisine also has many influences from Arab cuisine who brought citris fruits, almonds and pistachios. The region is known for its fish stews and vegetables.

7. Sardinia – Cagliari = This island is beautiful in the spring, but the summers are hot and dry. This region has has excellent fish including sea bass, labsters, tuna, mullet, eels and mussles. The smell of the local herb myrtle permeates the island and is used to flavor just about everything.