第174页 South Italy

Puglian produce: burrata (which means "buttered"), this silky, cream-centered variant of buffalo mozzarella, was dreamed up by farmers from the Puglian city of Andria in the early 20th century as a way to use up milk curds. Richer than mozzarella, with an unset creamy centre, burrata (or the smaller balls, called burratina) still has a subtle taste.
arancini - stuffed and fried rice balls with saffron: Sicily's street food, said to have arrived in Sicily in the 10th century when the island was under Arab rule. Arancini are eaten every December on the shortest day of the year during the Festa della Santa Lucia, the saint of light and sight who is credited with saving the island from famine during the 17th century.
alici - anchovies: gold of Amalfi Coast, has been fished from the waters of the Bay of Cetara for centuries, also found all over Italy
stigghiola - traditional Palermo street food of stuffed grilled lamb intestines
cavatelli pasta - These simple, harlowed out little "shells" are the simplest of peasant pastas, requiring no real tools beyond your fingers.
Linguine con ricci di mare - sea urchin linguine: part of Puglia's "crudo" (raw food) culture. While often eaten spooned out like an oyster, or with a piece of plain white bread, sea urchins can also be served with pasta, a long pasta - linguine or spaghetto
polpo alla pignata - octopus stew with tomatos
gnocchi di pane - bread gnocchi
timballo di anelletti al forno - baked pasta "ring" with a rague of aubergine, beef, & pork: tradditional Sicilian pasta al forno (oven-baked pasta) 
agnello di masseria con carciofi - lamb & artichoke stew
orecchiette con cima di rapa: orecchiette - little ears shaped pasta; cima di rapa - rapini/broccoli spears
pasta alla norma - pasta with tomatoes and aubergine
spaghetti alle vongole - spaghetti with clams: Naplese specialty
cannoli - Sicily specialty: 9th century Arabic pastry artisans importing sugar cane...
Sfusato Amalfitano - the Amalfi Coast lemon: their peel soaked in sugary alcohol to make limoncello; lemon juice used to make sorbets