Southern Italian cooking — Campania, Calabria, Basilicata, Puglia, and the islands — is the origin of most Italian-American food traditions. The tomato sauce North Americans think of as “Italian” is a Neapolitan and Sicilian tradition. Spaghetti alla puttanesca, pasta e fagioli, pasta al pomodoro crudo, salsiccia e friarielli — these are all southern Italian. This category covers the complete Southern Italian pasta sauce tradition, including the Campanian ragù napoletano (a completely different animal from Bolognese), Calabrian nduja sauces, Puglian orecchiette with cime di rapa, and the Sicilian pasta traditions that define an entire branch of Italian-American cuisine.
Sicilian street food tells the real story of the island. From arancini to panelle, explore iconic bites, markets, and traditions that define Sicily.
Discover Calabria’s bold food culture, where Spicy Sausages and Sun-Dried Tomatoes define a rustic, fiery Italian cuisine rooted in tradition.