Page 482 - (DK Eyewitness) Travel Guide - Italy

480  SOUTHERN IT AL Y

The Flavours of Southern Italy

The “land of the midday sun”, the Mezzogiorno is majestic and
fertile, yet in places barren and achingly poor. This is the land of
the Mediterranean diet, which relies heavily on bright vegetables,
fresh seafood, aromatic herbs and fruity olive oil. Puglia
produces more grapes and olives than any other region in
Italy, while the fertile volcanic soil around Vesuvius and Etna
is ideal for growing plump vegetables, juicy fruits and vines.
Naples is the birthplace of the pizza, and the region of Campania
also produces the best buffalo mozzarella in the country. Mixed herbs
Puglia
like). Other staple Campanian
ingredients are olive oil, garlic, This region is responsible
basil, chillies and lemons. for producing 80 per cent of
Excellent seafood includes Italy’s pasta, as well as being
octopus and squid, anchovies, the source of most of the
mussels and clams, most of country’s fish. As in the rest
which are simply prepared of southern Italy, meats such as
using lemon, garlic and poultry, pork and kid are often
pepper. Lamb, kid and buffalo roasted over aromatic herbs,
are the most popular meats. such as thyme and rosemary.
There is also a long tradition The distinctive local
of making pastries and ear-shaped pasta, orecchiette,
ice cream. is popular, and fruits and
Sicilian cheesemaker with a basket of
fresh ricotta Tuna Lobster Squid Sardines
Campania
Naples is famous for pizza,
but it’s also the home of the
tomato-based pasta sauce.
Especially prized are the
distinctive long, tapered
tomatoes from San Marzano
in Salerno. The tradition of
combining mozzarella and
tomato originates here. Pasta
is generally tubular (in the Mussels Clams
north it tends to be ribbon- Display of the superb seafood caught along the coastline of the south

Regional Dishes and Specialities
Some of Italy’s classic sauces
originated in the south, such as
the powerful puttanesca
with tomatoes, anchovies,
chilli, capers and olives.
Along the Campanian
coast, zuppa di cozze (mussels
Figs in hot pepper sauce) is a speciality.
Octopus is particularly good served in
dishes such as polpo alla luciana, where
it is gently cooked in tomatoes and olive oil with parsley and garlic.
Orecchiette con cime di rapa (ear-shaped pasta with turnip tops) is a
signature dish from Puglia, as is agnello allo squero – lamb, spit- Maccheroncini con le sarde
roasted over a fire scented with thyme and herbs. For those with a Sicilian macaroni with sard ines,
sweet tooth, mouthwatering cassata Siciliana is a rich sponge cake fennel, pine nuts, raisins,
layered with ricotta cheese, liqueur, candied fruits and pistachio nuts. breadcrumbs and saffron.

480-481_EW_Italy.indd 480 4/5/17 9:31 AM
Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
(SourceReport v1.1)
Date 3rd August 2012
Size 125mm x 217mm