Southern Italy stands for clear flavours, good ingredients and tradition. From Neapolitan pizza to Apulian pasta, Calabrian heat and sweet Sicilian cannoli: these dishes can be recreated at home with just a few ingredients — in the home oven, on a pizza stone or in a pizza oven.
Campania: Pizza Margherita
Naples is regarded as the birthplace of modern pizza. The Margherita is the purist classic: dough, tomato, mozzarella, basil — nothing more is needed.
Ingredients
- 500 g wheat flour (Tipo 00)
- 325 ml water
- 10 g salt
- 1 g fresh yeast
- 400 g peeled tomatoes (canned)
- 300 g fresh mozzarella
- 2 tbsp extra virgin olive oil
- Fresh basil leaves
- Salt
Preparation
- Dissolve the yeast in the water. Mix flour and salt, add the yeast water and knead into a smooth dough (by hand or with a mixer). Cover and let rise at room temperature for about 24 hours.
- Divide the dough into four portions, shape into balls and let rest for another 2 hours.
- Preheat the oven to its highest temperature; ideally heat a pizza stone or steel for 30–45 minutes.
- Purée the tomatoes with a pinch of salt. Press or stretch the dough balls on a little flour into thin rounds. Spread the tomato purée over them.
- Tear or slice the mozzarella, arrange on top and drizzle with a little olive oil.
- Bake on a hot stone or tray until the rim is well browned and the cheese has melted (about 8–10 minutes depending on the oven).
- Top with basil and serve immediately.
Practical tip for the pizza oven
In a preheated pizza oven with strong top heat Margheritas turn out especially airy. Rotate the pizzas once or twice while baking; baking time is significantly shorter than in a home oven.
Apulia: Orecchiette con le Cime di Rapa
The typical "ear" pasta from Apulia is traditionally made with cime di rapa (turnip tops). Broccoli florets are a good alternative.
Ingredients
- 400 g orecchiette
- 500 g cime di rapa (or broccoli florets)
- 4 garlic cloves, sliced
- 4 tbsp extra virgin olive oil
- 4 anchovy fillets (optional)
- 1–2 dried chillies
- Salt
Preparation
- Trim the cime di rapa and blanch briefly in boiling salted water, then drain.
- Cook the orecchiette in plenty of salted water until al dente.
- Heat the olive oil, lightly sauté the garlic and chilli. Add the anchovies and let them melt into the oil.
- Stir in the blanched greens.
- Drain the pasta, add it to the pan and toss everything together. If needed, bind with some pasta water. Season with salt and serve immediately.
Calabria: Potato and 'Nduja Bake
Calabria is famous for bold, spicy flavours. This bake combines fiery 'Nduja with mild potatoes and melted cheese.
Ingredients
- 500 g potatoes
- 200 g 'Nduja (Calabrian spreadable sausage)
- 1 red pepper, sliced
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 200 g mozzarella, diced
- 3 tbsp extra virgin olive oil
- Salt and pepper
Preparation
- Peel the potatoes, slice thinly and parboil in salted water until just tender. Drain and let cool.
- Preheat the oven to 180 °C.
- Heat the olive oil and sauté the onion and garlic. Add the pepper and soften until tender.
- Stir in the 'Nduja and let it melt into the vegetables.
- Line a baking dish with a layer of potatoes, spread the 'Nduja mixture over them and scatter with mozzarella. Finish with another layer of potatoes.
- Bake for about 20 minutes until the surface is golden brown. Serve hot.
Sicily: Cannoli
The crisp pastry tubes filled with ricotta are among Sicily's most famous sweets.
Ingredients
- 200 g flour
- 30 g sugar
- 30 g butter (room temperature)
- 1 egg
- 50 ml Marsala (or white wine)
- 1 pinch of salt
- Oil for frying
For the filling
- 500 g ricotta
- 150 g icing sugar
- 100 g chocolate chips
- 1 tsp vanilla extract
- Candied fruit (optional)
- Icing sugar for dusting
Preparation
- Knead the flour, sugar, butter, egg, Marsala and salt into a smooth dough. Wrap in cling film and chill for 1 hour.
- Roll the dough thinly, cut out circles and wrap them around cannoli tubes. Brush the edges with egg white.
- Fry in hot oil until golden brown. Drain on kitchen paper and remove the forms.
- Mix the ricotta, icing sugar, vanilla and chocolate chips. Fill a piping bag and pipe the cooled cannoli shells.
- Dust with icing sugar and, if you like, garnish with candied fruit. Best enjoyed fresh.
Conclusion
Whether Pizza Margherita, Orecchiette con le Cime di Rapa, a potato and 'Nduja bake or cannoli — with a few good ingredients you can bring Southern Italy into your kitchen. For pizza, high heat is recommended: a well-heated pizza stone or a pizza oven gives particularly good results. Practical accessories such as pizza peels, dough boxes and flour shakers make preparation easier.