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Good quality fresh, seasonal produce
is regarded as essential and the natural flavour of food is never masked with complicated
sauces. The culinary tradition of Italy is based on vegetables, cereals, fish and olive oil:
a healthy way of eating which appeals to modern tastes.

Today Italy enjoys comparative prosperity, but in the past large areas suffered under
centuries of foreign rule, and hunger was an ever-present enemy.

The people learned to make the most of whatever ingredients were available and wild or
home-grown vegetables, and bread often provided a complete meal. The traditional cooking
of the poor, known as the cucina povera, used care and imagination to make simple
ingredients festive. Expensive items like eggs and cheese were used sparingley,and
vegetables, herbs and olive oil played the dominant role. In the southern region around
Puglia, for example, round or square friselle were made from whole wheat flower or oats,
are baked hard so that they would keep indefinitely.

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