Any local cuisine may well represent an intriguing and extremely valuable key for understanding the culture of a place since it embraces an extraordinary legacy of expertise and skills developed in everyday life shoulder to shoulder with the territory's trades, products and the rhythm of the seasons. A journey through the colours and flavours of the Coast reveals fruits of sea and land, novel or long-forgotten ingredients of times past and simple or complex recipes which despite changes in time perpetuate the memory of centuries-old methods and pratices which are part of a mixed farming-seafaring economy. They are fragments of a story that speaks of ancient Romans and medieval recipes, chance happenings and brilliant creativity, fishermen and farmers, housewives and community events, festivals in honour of patron saints and religious feasts, trading and other contacts with distant civilizations, Arab, Mediterranean, Oriental influences. All of this magnificently re-processed with inimitable sensibility and adapted to the customs and suggestions of the local environment: though the ingredients are poor and the recipes simple, the traditional dishes emanate an unthought-of wealth and depth of social, cultural, anthropologic significance and value.