For about a year, from late March 2020 through April 2021, when our New England travels were limited by Covid-19, I focused on the traditional cooking of Italy. After Lorna and I were vaccinated, we celebrated with a series of 10-course Italian all-star feasts highlighting recipes from Northern, Central, and Southern Italy. I wanted to have something from each of Italy's 20 provinces.
For the Southern Italy feast, I included Campania (Naples), Basilicata, Apulia, Calabria, Sicily, and Sardinia. Our companions were our old foodie friends John Morse and Christina Cochrane. Here's how we did it:
Aperitivo: Limoncello brought back from Campania by John M's son.
Antipasto: On the platter there's some of the usual fare, plus Luchanico sausage from Basilicata, oil-cured black olives from Sicily, and 'nduja spicy sausage paste from Calabria in the glass sherbet dish. In the bowl are Cruschi, dried red pepper chips from Apulia (I had to order these online). The other sherbet dish next to the crackers has a veggie caponata from Sicily.
Then we moved into the dining room and opened a bottle of chilled Greco di Tufo white wine from Campania.
This is a delicious cool-weather dish to accompany a rich meat dish, or just on its own. It's a classic accompaniment to roast goose, and it's fine with roast turkey, too, especially for a holiday table!
This Lombard classic is beef or veal shank slow-cooked until meltingly tender, and then served with a savory sauce and a contrasting zippy lemon gremolata. It is traditionally served with the beautiful golden 
Trifolata is Italian for "sauteed", so this is simple zucchini disks sauteed in olive oil with chopped fresh parsley and a crushed garlic clove. It is easy to prepare and it goes with pretty much everything, especially beef, pork, and poultry dishes.
This is a classic Florentine pork roast of Tuscany, Arista alla Fiorentina. Like much Tuscan food, it has few ingredients so they must be of top quality. 
This is a simple vegetarian dish. According to the Accademia Italiana della Cucina, it's "typical of Caserta", a humdrum little town northeast of Naples with an immense and fabulous palace and gardens. I don't know why this simple dish has such specific roots, but there you have it. It's delicious in any event.
Here is an interesting recipe, the name of which means "mushrooms cooked like tripe". There's no tripe in here, it's a vegetarian dish; the name comes from the inclusion of some tomato and oregano.
This frittata is typical of Lombard tastes, although it could certainly be made anywhere in Italy. 
This Fagiolini Rifatti, or "twice-cooked beans" is nothing at all like Tex-Mex refried beans! Italian uses the same word, fagioli, to mean both green beans and dried beans.