The cuisine of this region has been highly affected by the constant conquerors and visitors of the region's past. The Arabs introduced oranges, lemons, raisins, artichokes and aubergines.
Cistercian monks introduced agricultural practices to the region along with their dairy skills. French rule through the House of Anjou, and later Napoleon, along with Spanish influence, affected the language and culinary skills as seen in the naming conventions of items such as cake (gatò) coming from the French term gateau.
In time the region has taken on its own characteristics and distinct regional cuisine based on these influences. Seafood proliferates in the cuisine due to its orientation to the coast line with swordfish being of note along with shrimp, lobster, sea urchin, squid and others. Melons also grow well in this region with watermelon, charleston gray, crimson sweet, cantelope, tendrale verde, piel de sapo and invernale giallo being popularly served in a chilled Macedonia di frutta (fruit salad) or wrapped in Parma ham.