Walking with Taste: Discovering the Flavours of the Via Francigena in the South

Starting from Lazio, a key destination for pilgrimages to Rome, two typical products that define this region are immediately encountered. 

Genzano bread, produced in the town of the same name in Lazio, located along the Via Francigena, is distinguished by its rustic flavour and dark crust, symbolising the tradition of local ovens that once provided for pilgrims along the route. In some ancient bakeries, one can taste its original recipe, prepared in ovens dating back to the 1600s. 

Another delight is Pecorino Romano and other typical cheeses from the area, emblematic of Lazio’s pastoral tradition, products that maintain a strong connection with the rural history of the Via Francigena. 

If we talk about traditional dishes, two local delicacies from the Rome area must surely be mentioned: abbacchio alla scottadito (grilled lamb) and coda alla vaccinara (oxtail stew), made with local meats, symbolising Roman cuisine that pilgrims appreciate for its substance and flavour—a blend of popular cooking and medieval culture. 

Proceeding towards Campania, you’ll find the world-famous Mozzarella di Bufala Campana DOP and the lesser-known, but equally delicious, Ricotta di Bufala Campana DOP. These iconic products from the region are appreciated for their freshness and creaminess and are perfect for accompanying a meal or as a snack. 

For those wishing to try typical dishes from the Upper Caserta area, a region crossed by the Via Francigena, there are various options. 

A must-try is Minestra Maritata, a hearty soup made with meat and vegetables, a traditional dish reflecting Campania's rustic cuisine, often served with scagliuozzi (fried cornmeal fritters, shaped like discs, placed at the bottom of the plate). 

Another noteworthy dish is Cianfotta, a peasant dish similar to Sicilian caponata, consisting of fried peppers with garlic, onion, potatoes, eggplant, chilli, tomatoes, and aromatic herbs—essentially a "mix," which is what its name means. 

Finally, Pettolelle with beans, handmade pasta served with a cannellini bean sauce, is another special dish evoking the gastronomic tradition of Campania along the route. 

Moving south, we come across Matera bread IGP, made exclusively with semolina flour, a symbol of Lucanian gastronomy and perfect for accompanying any meal. 

Another speciality is Lucanian sausage, tasty and spicy, which pairs perfectly with the peperone crusco, a typical regional ingredient, crunchy and intense in flavour—an explosion of taste when served with strascinati, a type of homemade pasta. 

Dishes such as crapiata materana, a legume and cereal soup of ancient origin, dating back to the Roman period, and pasta with breadcrumbs and anchovies, a simple yet flavourful dish, are authentic representations of the rich yet humble cuisine of the area. These dishes are a true “journey within the journey,” highlighting the genuine food of Basilicata. 

Finally, when reaching the heel of the boot, one can refuel with Altamura bread, known for its golden crust and firm crumb, often served with typical focaccia, soft and rich in aromatic oils. To complete the culinary experience, one can choose burrata, caciocavallo, and ricotta forte, some of the apulian dairy products that enhance every meal with their creaminess and intense flavour. 

Lastly, olive oil is an indispensable feature—extra virgin olive oil, a high-quality product, renowned worldwide. 

However, for those wishing to try a more elaborate dish to crown the gastronomic experience, orecchiette with turnip greens is a must-try, symbolising the cuisine of Apulia, where handmade pasta meets the bitter flavour of turnip greens. 

Last but certainly not least, are the wines of Apulia, which accompany the genuine flavours and tastes that reflect the richness of the land and the agricultural tradition of the region. 

The diet of pilgrims along the Via Francigena has always followed a logic of necessity, based on simple yet nutritious foods that could provide energy for the long journey. Those who travelled this historic route towards Rome, or even further south to Puglia, needed meals that were easily accessible, easy to preserve, and rich in calories. 

Today, things along the Via Francigena have changed, but not by much. It is certainly easier for pilgrims to access places to eat, but there are still long stretches immersed in nature that must be crossed. 

It is also important to remember that, even today, pilgrims still require plenty of energy to face the long walks, and therefore the ancient traditional recipes that have characterised pilgrims’ diets throughout the centuries continue to be the first choice for travellers. These recipes have now become symbols of the culinary art of the regions they come from. 

When speaking of food in Italy, particularly along the Via Francigena in the South, one is talking about a vast and multi-faceted world, enjoyed with joy and a sense of community. Indeed, it is not unusual to come across festivals and food and wine events along the route. The events of the Via Francigena represent an excellent opportunity to discover the typical dishes of the local tradition and to live an immersive experience in the gastronomic culture of the regions, interacting with local people and other pilgrims. 

Some examples? In Genzano, the Festa del Pane Casereccio IGP (Homemade Bread Festival) is held every year; in the metropolitan city of Bari, there is the Sagra delle Olive (Olive Festival), and in Senise, in Basilicata, the Sagra del Peperone Crusco (Festival of the Crispy Pepper). 

It has been stated that gastronomy is one of the most enriching experiences during a journey, as it allows one to discover the culture of a place through its flavours, ingredients, and culinary traditions. Every dish tells a story, a connection with the land, and the people who prepare it. 

Therefore, the protection and promotion of local products remains a crucial point for preserving biodiversity, traditions, and the identity of each territory. 

Promoting typical products, often linked to sustainable agricultural practices, helps support local economies and keep culinary traditions alive. 

Those wishing to walk the Via Francigena in the South and enjoy a cuisine made of fresh ingredients and centuries-old recipes can find what they are looking for in small villages, as well as in historic cities, where they can savour genuine flavours and support artisanal realities that preserve tradition. 

In short, there are no more excuses—it’s time to start the journey, guided by the scents and aromas of this splendid and ancient route.