Southern gastronomy is a cuisine made with valuable raw materials, often self-produced, the result of slow preparation and authentic passion. The result of the passage of many peoples and ethnic groups, the intense flavours and deep taste are the basis of a cuisine with character. Olive oil, tomatoes, dried peppers, bread and pasta made by hand from indigenous grains, legumes from historic agriculture, local fish, sweets with honey, kid and black pig meat, cheeses and dairy products from ancient traditions are just a few of the identity products of southern Italy. You are in the homeland of the Mediterranean Diet where the triptych oil, bread and wine are the basis of the sensory narrative of a land where the agricultural vocation and pastoralism, together with popular cuisine and contemporary reinterpretations, enhance the seasonality of products and craftsmanship. A cuisine that has a high cultural significance and represents a symbolic ritual of sociality. A commensal cuisine that encompasses emotions, sensations and family affections.