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The U.S. Tour Operators Association annual survey shows that Italy is the world’s top vacation destination. This country really has something for everyone. Italy’s attractions include secular and religious sites spanning centuries if not millennia, isolated villages and dynamic cities, ski resorts, beaches, and world-class fashion. And you will love its outstanding cuisine, and their unique wines, what wines. Italy has an unmatched selection of local grape varieties. Should you prefer international grape varieties such as Chardonnay and Pinot Noir, you won’t be disappointed.

Are you aware that Italy is subdivided into twenty regions? Each and every one is different, and well worth touring. Some such as Piedmont are world famous. Others such as Bascilicata are almost never visited by foreigners, or even by Italians themselves.

Italy can be divided into three major sections: Northern Italy, sharing a border with four European countries (France, Switzerland, Austria, and Slovenia), Central Italy, and the South, traditionally the poorest part of Italy.

Northern Italy is composed of eight regions: The Aosta Valley, Piedmont (whose capital is Turin), Lombardy (whose capital is Milan), Trentino-Alto Adige, Friuli-Venezia Giulia, Veneto (whose capital is Venice), Emilia-Romagna, and Liguria (whose capital is Genoa). Central Italy is composed of six regions: Tuscany (whose capital is Florence), Umbria, The Marches, Abruzzi, Molise, and Latium (whose capital is Rome). Southern Italy is composed of six regions: Apulia, Campania (whose capital is Naples), Basilicata, Calabria, and the islands of Sicily (whose capital is Palermo) and Sardinia.

Each article will present a region and several of its tourist attractions. We love Italian wine and food (as expressed in our series I Love Italian Wine and Food), so we’ll present regional wines and foods of special interest.

Because we’ll be discussing regional wines, let’s briefly look at the Italian wine classifications. These classifications will also come in handy if you’re an armchair tourist and want to enjoy Italian wine at home or in your favorite restaurant. Wine and Food Classification. In 1963 Italy legally defined four wine classifications that presumably help consumers choose their wine. While most wine producing countries have instituted official wine classifications, arguably the Italian system is the most controversial, possibly the most abused, and probably the most ignored by the wine producers themselves. Should you learn a bit about them anyway? We think so.

VdT stands for Vino da Tavola, translated as table wine. Table wines may be made from any grape, or mixture of grapes, anywhere within Italy. Usually they are quite ordinary, and in Italy are often served directly from the barrel. And yet on occasion VdT wines are excellent and priced accordingly.

IGT stands for Indicazione Geografica Tipica, which may be translated as Typical Geographic Indication, in other words a wine that typifies its specific location. This classification specifies the wine’s geography but is silent about its composition and production method. As for the previous category, sometimes IGT wines are excellent.

DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin. Each and every region has at least one DOC wine, but some have dozens. A given DOC defines the permissible grape or grape varieties as well as numerous details about the grape growing and wine making process. About one fifth of Italian wine is classified DOC or better. Such a statistic should warn you that a DOC on the label is no guarantee of quality.

DOCG stands for Denominazione di Origine Controllata e Guarantita, which may be translated as Denomination of Controlled and Guaranteed Origin. Please realize that this letter G on the label is no guarantee of quality. But you can expect to pay more for a DOCG wine than for its less prestigious DOC cousin.

Unlike most countries, Italy has gone to the trouble to set up an extensive classification system for food, all kinds of food including olive oil, cheese, and even fruit. Look for the term Denominazione d’Origine Protetta, abbreviated as DOP, which may be translated as Denomination of Protected Origin. You’ll have to decide on your own if it’s worth paying a bit more to buy a certified orange.

Have you had enough of the generalities? It is time to move on to the specific Italian regions.

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If you are contemplating touring Europe, you should consider the Basilicata region of southern Italy. Basilicata forms the instep of the Italian boot and has two small seacoasts, one on the Ionian Sea in the east and one on the Tyrrhenian Sea in the west. Depending on your interests, Basilicata may be an ideal vacation spot. You can get classic Italian food, and wash it down with fine local wine. Basilicata is among the few regions of Italy as yet undiscovered by tourists. There’s a tradeoff; you won’t have to fight the crowds to see what you want to see. On the other hand, you’ll have a hard time finding fancy hotels. And its roads are not always the best, hardly surprising when you consider the region’s mountainous terrain.

Basilicata’s population is only slightly above six hundred thousand. While quite mountainous this is the only region of Italy in which farm workers outnumber industrial workers. Up until the 1970s it steadily lost population to other Italian regions and to emigration abroad. But all is not lost. Its east coast has become an important agricultural area. And the mountainous interior with poor soil and lots of sun; what could be better for producing fine wine? Let’s not forget that many consider Basilicata’s native Aglianico (also found in Campania) to be Italy’s third best red grape, after Nebbiolo and Sangiovese. It sounds like there could be a major breakthrough in Basilicata’s wine industry.

We’ll start our tour of this region in the northeast at Matera. Then we head south and east to Potenza. From there we go southeast to Aliano and then south and east to Terranova di Pollino and the Parco Nazionale. If you want a bit of seaside you could continue to the little town of Maratea on the coast of the Tyrrhenian Sea. When driving in this part of the world, you’ll need a good map and good reflexes; the roads here don’t always go directly from Point A to Point B and rarely go in a straight line.

Matera, population sixty thousand, lies just south of the Apulia border. This area has been settled since Palaeolithic times, in other words for at least twelve thousand years. The Romans claimed to have founded the city in the Third Century B. C. Like so many other parts of Italy it was occupied by an almost never-ending stream of invaders. One of the proudest moments in Matera’s history was in September 1943 when it rose against the German invaders, the first Italian city to do so. We’ll start by visiting some typical sights and finish with something truly unique.

Matera’s Duomo (Cathedral) dates from the Thirteenth Century and was built in the Apulian-Romanesque style (Apulia is the region north of Basilicata, its architecture reflects Greek, Arab, and Norman influences.) There are frescoes and sculptures to admire. Check to see if the Thirteenth Century Romanesque Church of San Giovanni Battista has been reopened for tourists. If so, stop by. But these sights pale in comparison to Matera’s unique old town in which the streets are often rooftops and the houses, churches, and chic restaurants are caves, hewn out of solid rock.

The Sassi di Matera (Stones of Matera) are caves that have been occupied continuously by human beings for an estimated nine thousand years. At twenty years per generation, (remember they didn’t wait to finish law school before starting a family in those days) this works out to an incredible 450 generations possibly living in the same neighborhood. The area has been named a World Heritage Site and numerous bars and restaurants now take advantage of this unique location. What a turnaround from the days when Matera because of the Sassi was called ”la vergogna nazionale,” Italy’s shame.

Potenza with a population slightly under 70 thousand is the capital of Basilicata. Here in a famous battle Carthage definitively lost to Rome. The city has known numerous invasions and earthquakes, the latest in 1980. During the Second World War the Allies heavily bombarded Potenza. Monuments to see include the Twelfth Century St. Gerard Cathedral, and the Eleventh Century Church of San Francesco which includes a Renaissance painting entitled Madonna del Terremoto (Our Lady of the Earthquake). The Romanesque Church St. Michael the Archangel was also built in the Twelfth Century as was the Church of St. Mary of the Sepulcher. You should also see the Castle’s Tower built prior to the year 1000 and the ruins of a Norman fort, probably built on Roman and Byzantine foundations. All in all there’s a lot of old stuff to see for a small provincial capital that was almost destroyed by earthquakes.

With less than twelve hundred inhabitants you might be tempted to skip the village of Aliano. Don’t, it’s living proof of the phrase – good things come in small packages. The scenery is spectacular; cliffs and rivers, and gullies, and local growing things include olive, peach, and citrus trees. This lovely scenery may be typical of the region. However, unlike any neighboring village Aliano is famous thanks to an involuntary visitor who stopped by more than seventy years ago. Between May, 1935 and October, 1936 Aliano was the home in exile of the well-known author Carlo Levi. Levi, a painter educated as a doctor, was a founder of an Italian anti-Mussolini movement. This explains his unintentional extended Aliano visit. Once released from exile Levi spent two years in France but returned to Italy and was imprisoned once again. After the war he wrote a book, Christ Stopped at Eboli, about his Aliano experiences. This book exposed the problem of poverty in Southern Italy to the relatively prosperous North. Levi served nine years in the Italian Senate where he continued his fight against poverty. He is buried in the village. The house where he lived is still standing; it is now the Museo Storico Carlo Levi (Carlo Levi Historical Museum).

Terranova di Pollino is a mountain village in southern Basilicata very close to Calabria. It lies at the entrance to the Parco Nazionale del Pollino (Pollino National Park) the largest in Italy at just under 750 square miles (more than 1900 square kilometers.) Let’s quote their website “With its 192,565 hectares, Pollino National Park, the largest protected area in Italy between Calabria and Basilicata, has a wealth of landscapes to offer: great areas of wilderness where the cuirassed pine -the true emblem of the park- clings to the rocky slopes as the wind shapes its twisted trunk; close by there are rolling hills and valleys, lush slopes with flowering plants in springtime, and then endless upland plains where the sheep still graze like in ancient times.”

But that’s not all. The park is home to a wide variety of endangered species. Many fossils have been found including a very well preserved skeleton of a giant elephant that lived between 400,000 and 700,000 years ago. Other fossils date from the time when dinosaurs ruled the earth. Historic churches abound in the neighboring villages. Many of these villages are home to ethnic Albanians who managed to maintain their language and culture for over five hundred years. Look for their festivals during the spring and summer months.

What about food? Basilicata is very traditional when it comes to cooking. As expected in an economically deprived area meat consumption is limited. The major meat is pork and the locals know how to extract the maximum from their porkers. Hot peppers are popular and can be quite hot. Basilicata bread is consumed in many parts of Italy. Locals make a special pasta from wheat and lard. The Pollino mountains are famous for their wild mushrooms and for game.

Let’s suggest a sample menu, one of many. Start with Zuppa di Pesce alla Santavenere (Ionian Fish and Seafood Soup). Then try Spezzatino di Agnello (Lamb stewed in an earthenware pot). For dessert indulge yourself with Frittelle alla Lucana (Doughnuts). Be sure to increase your dining pleasure by including local wines with your meal.

We’ll conclude with a quick look at Basilicata wine. Basilicata ranks 17th among the 20 Italian regions for the acreage devoted to wine grapes and for total annual wine production. About 73% of the wine produced is red or ros?leaving 27% white. The region produces two DOC wines, Aglianico del Vulture and Terre dell Alta Val d’Agri. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. Only 2.4% of Bascilicata wine carries the DOC designation.

If you like powerful wines, try the Aglianico del Vulture from a local grape that grows on the extinct Mount Vulture volcano or its surrounding hills. This wine may be cellared for up to twenty years. The sparkling version may be either dry or sweet. The red Terre dell Alta Val d’Agri is made from Merlot, Cabernet Sauvignon, and possibly some local red grapes. The rose version may include some local white grapes as well.

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Italian food will be very important to you during and after your vacation in Italy. Most people are usually surprised by the diversity of food in Italy, especially if they expect to eat pizza, pasta and spaghetti during their time their. You may get your fill of these classics while you are in Italy, but you will also want to make sure you get your fair share of local delicacies too. Make sure the food you eat is made from locally grown ingredients, and make sure you pair the food with some great wine and you will be experiencing Italy at its best.

Italian food is classed into 3 regional types. Northern, Central and Southern. While visiting Northern Italy, you will find that the food here is less “Italian” than you would expect. For example they use less olive oil and more butter. They also eat more rice and corn polenta here than pasta, and tomato sauce is not used very often. Northern Italian food also includes a lot  of wild game found in the countryside. These include wild fowl, rabbit and quail. Northern Italy also has some coastal towns as well as some towns and villages near streams and rivers. So if you visit Northern Italy during your Italy vacation, you may eat a lot of seafood and fish.

 What we know as “Italian food” comes from Central Italy. Olive oil, cheeses and rich tomato sauces all hail from central Italy. The coastal areas here are also well known for seafood. Italian cooking was said to have been born in Tuscany, which is a region in Central Italy. Some of the best olive oil comes from Southern Italy. But very little of it is exported so make sure you sample the olive oil here during your Italy vacation. Naples, a city in this area is well known for its pizza and southern Italy as a whole grows a lot of citrus fruits and has many vineyards. Some of the best wines in the world come from Southern Italy.

You may eat at several local restaurants during your vacation in Italy. However one of the best ways to sample some of the different food that Italy has to offer during your vacation is to take a cooking class, or make your vacation a culinary one. Many of these classes and culinary vacations include going on a winery tour or wine tasting events. Cooking classes can range from a few hours, to half a day and they range in price from about $150 to $250. Many of these are hosted by families in homes or small inns. Some of these classes are taught by excellent chefs many of whom have written Italian recipe books and manage restaurants. They will teach you which food goes with which wine to make for a delicious meal. During your Italy vacation you can also learn how to make your own homemade spaghetti and authentic tomato sauce.

No matter which region of Italy you find yourself in, you are in for a culinary treat. Remember to book your vacation at myroadtotravel.com