Umbria, known as the “Green Heart of Italy,” is celebrated for its hearty and rustic cuisine that highlights fresh, local ingredients. The region’s iconic dishes include Torta al Testo, a traditional flatbread often stuffed with prosciutto, cheese, or greens, and Strangozzi al Tartufo, a pasta dish featuring the region’s prized black truffles. Umbrian soups like Zuppa di Farro (spelt soup) and Acquacotta (a vegetable and bread soup) reflect the area’s agrarian roots. Meat lovers enjoy Porchetta, a seasoned, slow-roasted pork, and Cacciagione, game-based dishes like wild boar stew. For dessert, Tozzetti—almond-studded biscotti—are a favorite, especially when paired with Vin Santo. Each dish embodies Umbria’s commitment to simple yet flavorful cooking rooted in tradition.

Calabria, located in the toe of Italy’s “boot,” boasts a cuisine defined by bold flavors, vibrant spices, and a reliance on simple, locally sourced ingredients. Known for its abundant use of chili peppers, Calabrian food is often spicy, setting it apart from many other Italian regional cuisines. One of Calabria’s most famous products is nduja, a soft, spicy spreadable sausage made from pork and a generous amount of chili peppers. This fiery delicacy is typically spread on bread, incorporated into pasta sauces, or used to add heat and depth to various dishes. The region’s love of spice is also seen in pasta arrabbiata, a popular pasta with a hot, spicy tomato sauce.

Puglia, the sun-drenched region in southern Italy, is celebrated for its rustic and flavorful cuisine, which highlights the simplicity and richness of locally-sourced ingredients. Known as Italy’s “breadbasket,” Puglia offers iconic dishes like orecchiette, a unique ear-shaped pasta traditionally served with cime di rapa (turnip tops) or rich tomato-based sauces. Focaccia barese, a fluffy flatbread often topped with cherry tomatoes and olives, is a staple, embodying the robust flavors of the region. Seafood also plays a starring role, with dishes like tiella, a layered casserole of mussels, rice, and potatoes, and polpo alla pignata, an octopus stew cooked with tomatoes and herbs. Another beloved classic is fave e cicoria, a creamy fava bean purée served with sautéed chicory, reflecting Puglia’s love for simple yet hearty ingredients. Every dish from Puglia resonates with the authentic taste of the Mediterranean, offering a culinary journey into the heart of Italian tradition.