Destinations include Bari.

Traditionally an impoverished part of Italy, the people of southeastern regions had to rely on whatever the Adriatic Sea and their modest soils would allow them. The result is a cuisine based almost entirely on fish and vegetables, the very epitome of the Mediterranean diet.

Some typical dishes are:

* 'Ncapriata e cicoria: Puréed fava beans.
* Ciceri e tria: Made from partially fried durum wheat pasta (Puglia's famous eggless pasta) topped with a chick pea mixture.
* Orecchiette con cime di rape: Pasta resembling tiny ears (orecchio means ear in Italian) topped with broccoli rabe sautéed in olive oil, chili pepper, and garlic.

Some typical wines are:

* Salice Salentino: Puglia's epic wine region famous for red and rosé rosato wine.
* Primitivo: Excellent red wine varietal that goes by the name Zinfandel in the United States.
* Alezio, Copertino, Laverano: Regional red wines.
* Trebbiano, Moscato Bianco, Fiano, Bombino Bianco, Verdeca, Bianco d'Alessano, Greco di Tufo: The region's best white wines.
* Montepulciano d'Abruzzo: Abruzzo's world-class red wine.

Destinations include Tropea, Maratea, and Potenza.

The trademark of these regions' fiery cuisine is a heavy reliance on the diavolicchio chili pepper (diavolo means devil in Italian).

Some typical dishes are:

* Costolette alla Calabrese: Lamb chops cooked in bell pepper, olives, and tomatoes.
* Provola Calabrese: Calabria's creamy provolone cheese.
* Frittata Calabrese: Open-faced omelet filled with pasta, spicy sausages, and red bell pepper.
* Pesto alla Calabrese: Pesto made from peppers, chilis, and cheese.
* Luganiga: Basilicata's famous no-link sausage.
* Orecchiette alla Potentina: Tiny ear-shaped pasta topped with meatballs and mozzarella.

Some typical wines are:

* Ciro': Calabrese red wine, known for its connection with the Ancient Greek Olympics.
* Greco nero: Red winegrape varietal with Ancient Greek roots.
* Greco bianco: Calabrese white wine.
* Matera: Excellent white wine from Basilicata.
* Aglianico del Vulture: Excellent Aglianico-based red wine.

Destinations include Cagliari, Olbia, and Alghero.

Above all, Sardegna's cooking is rustic, with roasted meats, salami, sausages, and sharp cheeses.

Some typical dishes are:

* Porceddu: Unquestionably delicious suckling pig cooked on a spit.
* Burrida: Dogfish served with walnuts and vinegar.
* Culurgiones: Pasta stuffed with shrimp, cheese, saffron, and mint.

Some typical wines are:

* Vermentino di Gallura: Sardegna's most prized white wine.
* Cannonau/Carignano: Earthy red wines.

Destinations include Palermo and Taormina.

Proud Sicilian restaurants will present to you stunning platters of some of Italy's best shellfish, like lobsters, razor clams, and mussels. Then you can choose from pasta dishes as tasty as they are unique.

Some typical dishes are:

* Frutti di mare: Antipasto platters of fresh shellfish.
* Nero di sepia: Cuttlefish ink spaghetti.
* Bucatini con sarde e finocchio: Pasta with a mixture of fennel, sardines, raisins, and bread crumbs.
* Cannoli: Sweet Sicilian ricotta pastry.

Some typical wines are:

* Ansonica: Fragrant white wine.
* Nero d'Avola:Sicily's most famous red wine.
* Pinot Nero: Not at all common, but Sicilian soil does wonders with this grape.
* Marsala: Sicily's famous dessert wine.
* Vino alle Mandorle: Almond dessert wine.