Culinary Journeys Through Italy: Southern Italy
July 20, 2024 Julia Haberecht
Rezepte | Ratgeber
Rezepte | Ratgeber
Southern Italy: Regional Specialties and Their Recipes
Southern Italy is a true treasure for gourmets. From the coastal regions of Campania and Apulia through the rural areas of Calabria to the diverse cuisine of Sicily – each region has its unique culinary traditions that enchant the palate. In this blog article, we introduce you to some of the typical dishes of Southern Italy and provide you with the recipes so you can recreate these specialties at home.
1. Campania: Pizza Margherita
Campania, with its capital Naples, is the birthplace of pizza. The classic Pizza Margherita is a symbol of Italian cuisine.
Ingredients:
- 500 g wheat flour (type 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
- 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:
1. Dissolve the yeast in water. Put the flour and salt in a bowl, add the yeast water, and knead into a smooth dough. Cover the dough and let it rise at room temperature for 24 hours.
2. Divide the dough into four portions and shape each portion into a ball. Let rest for another 2 hours.
3. Preheat the oven to the highest setting and heat a baking sheet or pizza stone.
4. Roll out the dough on a floured surface into thin circles. Puree the peeled tomatoes with a pinch of salt and spread on the dough circles.
5. Slice the mozzarella and distribute it on the pizzas. Drizzle with olive oil.
6. Bake the pizzas in the hot oven until the edges are crispy and the cheese is melted (about 8-10 minutes).
7. Garnish with fresh basil leaves and serve immediately.
2. Divide the dough into four portions and shape each portion into a ball. Let rest for another 2 hours.
3. Preheat the oven to the highest setting and heat a baking sheet or pizza stone.
4. Roll out the dough on a floured surface into thin circles. Puree the peeled tomatoes with a pinch of salt and spread on the dough circles.
5. Slice the mozzarella and distribute it on the pizzas. Drizzle with olive oil.
6. Bake the pizzas in the hot oven until the edges are crispy and the cheese is melted (about 8-10 minutes).
7. Garnish with fresh basil leaves and serve immediately.
2. Apulia: Orecchiette con le Cime di Rapa
Apulia, known for its olive groves and coastal landscapes, offers the famous pasta specialty Orecchiette con le Cime di Rapa.
Ingredients:
- 400 g orecchiette (little ears pasta)
- 500 g cime di rapa (turnip tops) or broccoli florets
- 4 cloves of garlic, sliced
- 4 tbsp extra virgin olive oil
- 4 anchovy fillets (optional)
- 1-2 dried chili peppers
- salt
- 500 g cime di rapa (turnip tops) or broccoli florets
- 4 cloves of garlic, sliced
- 4 tbsp extra virgin olive oil
- 4 anchovy fillets (optional)
- 1-2 dried chili peppers
- salt
Preparation:
1. Wash the cime di rapa and blanch in boiling salted water. Drain and set aside.
2. Cook the orecchiette in plenty of salted water until al dente.
3. While the pasta is cooking, heat the olive oil in a large pan and fry the garlic and chili peppers in it. Add the anchovy fillets and let them dissolve.
4. Add the cime di rapa to the pan and mix well.
5. Drain the orecchiette and add to the vegetable mixture in the pan. Mix everything well and dilute with some cooking water from the pasta if needed.
6. Season with salt and serve immediately.
2. Cook the orecchiette in plenty of salted water until al dente.
3. While the pasta is cooking, heat the olive oil in a large pan and fry the garlic and chili peppers in it. Add the anchovy fillets and let them dissolve.
4. Add the cime di rapa to the pan and mix well.
5. Drain the orecchiette and add to the vegetable mixture in the pan. Mix everything well and dilute with some cooking water from the pasta if needed.
6. Season with salt and serve immediately.
3. Calabria: 'Nduja and Potato Casserole
Calabria is known for its spicy dishes. A traditional dish is the casserole with 'Nduja, a spicy spreadable sausage, and potatoes.
Ingredients:
- 500 g potatoes
- 200 g 'Nduja (Calabrian spreadable sausage)
- 1 red bell pepper, cut into strips
- 1 onion, finely chopped
- 2 cloves of garlic, chopped
- 200 g mozzarella, diced
- 3 tbsp extra virgin olive oil
- salt and pepper
- 200 g 'Nduja (Calabrian spreadable sausage)
- 1 red bell pepper, cut into strips
- 1 onion, finely chopped
- 2 cloves of garlic, chopped
- 200 g mozzarella, diced
- 3 tbsp extra virgin olive oil
- salt and pepper
Preparation:
1. Peel the potatoes, cut into thin slices, and cook in salted water until slightly firm. Drain and let cool.
2. Preheat the oven to 180°C.
3. Heat the olive oil in a pan and fry the onion and garlic in it. Add the bell pepper strips and sauté until soft.
4. Add the 'Nduja to the pan and let it dissolve while stirring.
5. Line a baking dish with a layer of potato slices. Spread the 'Nduja mixture on top and sprinkle with mozzarella cubes. Finish with another layer of potato slices.
6. Bake the casserole in the preheated oven for about 20 minutes until the surface is golden brown.
7. Serve hot.
2. Preheat the oven to 180°C.
3. Heat the olive oil in a pan and fry the onion and garlic in it. Add the bell pepper strips and sauté until soft.
4. Add the 'Nduja to the pan and let it dissolve while stirring.
5. Line a baking dish with a layer of potato slices. Spread the 'Nduja mixture on top and sprinkle with mozzarella cubes. Finish with another layer of potato slices.
6. Bake the casserole in the preheated oven for about 20 minutes until the surface is golden brown.
7. Serve hot.
4. Sicily: Cannoli
Sicily, known for its rich and diverse cuisine, offers one of the most famous Italian dessert specialties: Cannoli.
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
- 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 powdered sugar
- 100 g chocolate chips
- 1 tsp vanilla extract
- candied fruits (optional)
- powdered sugar for dusting
- 150 g powdered sugar
- 100 g chocolate chips
- 1 tsp vanilla extract
- candied fruits (optional)
- powdered sugar for dusting
Preparation:
1. Knead flour, sugar, butter, egg, Marsala, and salt into a smooth dough. Wrap in cling film and let rest in the refrigerator for 1 hour.
2. Roll out the dough thinly and cut out circles. Wrap the circles around cannoli molds (or metal tubes) and brush the edges with egg white to stick.
3. Heat the oil in a large pot and fry the cannoli tubes in it until golden brown. Let drain on paper towels and remove the molds.
4. For the filling, mix ricotta with powdered sugar, vanilla extract, and chocolate chips. Fill the mixture into a piping bag and fill the cooled cannoli with it.
5. Dust with powdered sugar and garnish with candied fruits if desired.
2. Roll out the dough thinly and cut out circles. Wrap the circles around cannoli molds (or metal tubes) and brush the edges with egg white to stick.
3. Heat the oil in a large pot and fry the cannoli tubes in it until golden brown. Let drain on paper towels and remove the molds.
4. For the filling, mix ricotta with powdered sugar, vanilla extract, and chocolate chips. Fill the mixture into a piping bag and fill the cooled cannoli with it.
5. Dust with powdered sugar and garnish with candied fruits if desired.
Conclusion
The cuisine of Southern Italy is rich in flavors and traditions. Whether it's the classic Pizza Margherita from Campania, the hearty Orecchiette con le Cime di Rapa from Apulia, the spicy potato 'Nduja casserole from Calabria, or the sweet Cannoli from Sicily – each of these dishes brings the taste of Southern Italy directly to your table. Try these recipes and be enchanted by the variety and richness of Southern Italian cuisine!