There are over 350 bread types in Italy, of which 250 are readily available. We have listed around 100 below from Lombardia to Sicily. Many will disappear within a generation to be replaced by products which seem authentic, but will not be made with traditional local ingredients. Check out pane di Monreale in Sicily as a case history.

CAMPANIA

Pane del pescatore, Pane di Padula, Pane cafone, Pane con i cicoli, Pizza, Taralli, Puccelto rustico, Tòrtano

PUGLIA

Pane di Altamura, Rota, Sckanata

BASILICATA

Pane di Matera, Pane di Rivello, Varone, Pizze ripiene, Ciambelle, Ciambelle a otto, Ficcilatidd

CALABRIA

Frese, Pane di castagne, Filone, Cuddurra, Buccellato

SICILY

Pane di Monreale, Pane e birra, Cucciddatu, Pane e pasta dura, Bukë

SARDINIA

Pane carasau, Pane con gerda, Civraxiu, Moddizzosu

One culinary adventure per day. Such is life in Puglia, a beautiful region with hundreds of miles of coastline surrounding this peninsula which accounts for its wealth of seafood, greater olive, grape and wheat production than any other region in Italy, and a host of indigenous pastas, cheeses and meats. Join us and like all our clients, you will say "I have never tasted better or fresher food!"

In an area of Italy more often associated with fish and the sea for the casual visitor, the cultivation of olives is one of Puglia's greatest resources and economic certainties.

To the extent that it can claim to be an emblem for the area and indeed most of Italy's mass consumed olive oil originates from the region.

It all started in the 18th century when a young Charles Bourbon proposed a reduction in taxes to the larger landowners in return for their help in cultivating olives.

Today, 50 million olive trees exist from those initial saplings. There are around 240,000 farms operating in the sector.

The province of Lecce has, without a doubt, a Mediterranean look about it. Its hot climate and vicinity to the sea, added to being so far south, are ideal for the growth of "weed" and olive trees.

The entire territory is covered with olive groves, from which the delicious Pugliese olive oil is pressed. In many parts the rows of olive trees are alternated with large vineyards; vine-growing provides one of the area's main sources of income.

The cuisine of the territory of Leuca is made up of simple and genuine dishes reflecting the folk traditions of the very tip of the heel of Italy in Puglia.

The Unione dei Comuni 'Terra di Leuca' has highlighted the best from seven towns in the zone demonstrating the subtle combination of wonderfully delicate and intensive flavours in the local cuisine.

Canestrato Pugliese is one of the finest cheeses produced in the Puglia region, and so good the European Union has thrown a protection order on it and labelled it 'denominazione d'origine protetta'.

The approach to the cuisine of the province of Foggia in north Puglia can be summed up by the local term: 'a chi è convinto che a tavola non si invecchi'. In other words if you know how to eat well you'll never grow old. Read on for what they're talking about.

You may not want to self cater everyday during your holiday if you rent one of the famous trulli in Puglia. For this reason why not order a special lunch or dinner from Rodolfo del Frassino, the owner of trullo Monte Zuzzu.

Famed right across the country and not just in Puglia, these oysters are cultivated according to principles honed over centuries.

There are many fine liqueurs from southern Italy. Below is a list of some traditional liqueurs from Puglia all with striking colors.