TRY A DISH FOR EVERY REGION -(Part Three) SOUTHERN ITALY
(Part III)
By now your taste buds have taken an imaginary trip through two thirds of the Italian peninsula, no sense stopping now. Let's find out what delicious treats are waiting for you in Southern Italy.
Molise, Capital City: Campobasso
CACIOCAVALLO
This oval-shaped cheese originated from the hills of Mount Sila, in Southern Italy. Exclusively made with pastured, grass fed cow milk, Caciocavallo is then aged for at least 30 days. It is during the aging process, that the climate of Sila works its magic, giving the cheese its intense aromas and a pleasing spiciness.
Caciocavallo is the star of recipes such as Penne Basilico e Caciocavallo, but is also eaten by itself, molten on a griddle.
Campania, Capital City: Napoli
PIZZA
We really don't think we need to describe this one for you, it is probably the most popular dish in the world. Always imitated but never replicated, Neapolitan pizza can only truly be eaten in Naples. Here at Curioso Travel, we love pizza, we can't get enough of it, we even devoted an entire article to it and its origins which you can read here.
Puglia, Capital City: Bari
ORECCHIETTE ALLE CIME DI RAPA
Although there are many variations throughout the region, the original recipe calls for orecchiette (a round concave pasta). turnip tops that are boiled along with the pasta, olive oil, garlic, spicy peppers, and anchovies. The secret of this dish lies in the optimal cooking of the vegetables and the pasta, the experience and knowledge of the raw materials make it a perfect meal.
Basilicata, Capital: Potenza
ALICI GRATINATE
This specialty is a healthy, light and tasty second course. Its preparation is very easy and has few ingredients; fresh anchovies, basil, breadcrumbs and parsley are mixed together, garnished with olive oil, salt and pepper. Perfect for a family lunch, this dish will be difficult to resist!
Calabria, Capital: Catanzaro
SCIALATIELLI ALLA NDUJA
If you love spicy food, then you cannot miss this! Pasta with Nduja is a tasty first course that combines the delicate flavor of pasta with a rich sauce based on tomato pulp and nduja, and topped with some basil. Nduja has a very similar flavor to Spanish chorizo (likely a leftover from Spanish occupation of the region), however it is not aged and has a spreadable texture.
Sicilia, Capital: Palermo
ARANCINE DI RISO
Arancine is probably the most quintessential Sicilian dish, their preparation is very time and labor intensive. These delicious arborio rice balls are stuffed, usually with a meat ragu, then breaded and fried. Every city and every family has its own variety, in Palermo you will usually find it with meat sauce, but elsewhere in Sicily you can also find them with cheese, ham, mortadella or boiled egg.
Sardegna, Capital: Cagliari
PORCEDDU
This classic Sardinian specialty is really reliant on one single ingredient, the pig itself. Wherever you are from, customs permitting, you probably have a version of this. Succling pig, is put onto a spinning spit and roasted over the fire for four hours, then served whole.
