Broadly speaking, there are two categories of Italian food. There are the pseudo-fresh meals overpriced restaurants hawk to tourists in the city center, which offer a greatest hits list of the country's cuisine and conveniently ignore regional differences. Then there are the places your average Italian eats that are a bit further out and have plastic menus studded with asterixes, indicating the last time they served fresh food was pre-1950.
Personally, I'm always ready to emabrace the latter. Not that I did all that well on my most recent trip to Italy last July. We stayed mostly in Puglia, with a few daysin Basilicata (Matera) and Campania (Naples). Here is, more or less, everything I ate on the trip. Not all of it was great, and that's the point. I'm most eager to eat Italian food when there's something a bit strange about it, a taste or a flavor that's all too similar to the packaged foods you find back home. Italian food is in constant evolution, here's what I found in Puglia in summer 2017.