Delightful simplicity and (occasionally fiery) exuberance define the food southern Italy: Pizza, of coarse, and vegetables ripened under generous sunshine, hard durum wheat, cheese and meat, fish and shellfish from three seas, and simple dishes rendered sublime with a splash of exquisitely nuanced and fruity Puglian olive oil.
Insalada Caprese: Tomatoes and Buffalo Mozzarella with Herbs and Olive Oil
Pizza alle Cozze: Pizza with Mussels
Cianfotta Napoletana: Summer Vegetable Stew
Pesce al Forno: Baked Fish with Olives
Broccoli di Rape Barese: Turnip Greens with Olive Oil and garlic