Southern Italian cuisine is considered to be the “soul food of Italy”. The cuisine tends to be spicier than northern Italy and relies on the sun-kissed vegetables available throughout the year including artichokes, eggplants, chile peppers, garlic, herbs, olives, and tomatoes. This region doesn’t consume much meat at all, but when they do they tend to look toward the sea for it- clams, fish, mussels, and squid are quite common. This blend is named after the largest city in southern Italy, Naples. It’ll add a smooth, savory flavor to marinades, soups and stews, and bread dipping oils.