In most cultures, exploring food means exploring history, and the Italian south has plenty of both to offer. Most people think of tomato-based sauces with pasta as being representative of all of Italy and “Italian food,” but this is not true. These beloved and widespread culinary traditions hail from the regional cuisines of the south.

Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations, including Molise, Puglia, Campania, Basilicata and Calabria in her book, “Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes” (Clarkson Potter/Publishers) and lets you sink your teeth into the secrets of their rustic, romantic dishes.