From the Pizza of Naples to the countless types of dried and fresh pasta, the food of the south is the soul of Italy  and it counts for a great part of the history of Italian cuisine. Here, you will find rich and spicy tomato sauces and the almost exclusive use of olive oil in cooking.

In fact, some of the best olive oil comes from these regions, but very little of it is exported. The south is home to citrus fruits, fields of durum wheat for pasta, olive groves and vineyards. The sea is used to its fullest extent, with all manner of seafood enjoyed, from tuna to anchovies, from clams to sea urchins.