Spring Menu

Caprese Cup

First course
Maratea Bucatini

Main Course
Veal Carpaccio

Strawberries with fig cotto

Terre dall’alta Val’Agri DOC

Spring menu

Fresh flavors and light aromas characterize traditional Lucanian cuisine which in spring gives life to ancient dishes and fills the tables and eyes.

Prepare the Spring Menu with a Lucanian flavor with our recipes!

Ingredients for 4 people

  • Rocket 80gr
  • Tomato 150gr
  • Mozzarella cheese/scamorza cheese 250gr
  • basil
  • Spices as required
  • milk 250cl
  • cream 70cl
  • extra virgin lucanian oil (IGP)

Thouroughly wash tomatoes and dice them. Then, dress them with oil, salt and spices (oregano, basil). Then, start preparing mozzarella mousse. Chop mozzarella or scamorza, heat milk and cream in a microwave oven at 750 kw for about 2 minutes. Then, add mozzarella or scamorza and mix them with until the mixture gets thick and creamy. Finally, cut rocket and dress it with salt and oil. Fill the glass with layers: first rocket, then tomatoes, cheese mousse, a little oil and basil leaves.

Ingredients for 4 people

  • 320gr bucatini
  • 30gr extra virgin olive lucanian oil (IGP)
  • 250gr red onion
  • 40gr fresh anchovies
  • Parsley


Cut onion in thin slices and fry them in extra virgin oil together with anchovies. Cook bucatini in salted water for 12 minutes and, then, put them in the sauce adding some parmesan. Dress with parsley.


  • 1 loaf of fillet;
  • celery
  • carrots
  • onions
  • 1 red peppers
  • 1 yellow pepper
  • salad
  • Lemons from Tursi
  • Aglianico Wine
  • Vinegar
  • Extra-virgin lucanian oil (IGP)
  • Salt
  • Pepper
  • Balsamic vinegar

Directions for the CARPACCIO

Soak meat in a marinade of Aglianico, celery, carrots, onions, salt and pepper for 24 hours.
Drain meat and bake it at 160° for one hour and a half in order to leave it slightly pink in the centre.

Directions for the CITRONETTE

Squeeze lemons and pour juice in a bowl. Add oil, salt and pepper and beat the sauce with a fork.

Direction for the SALSA ARLECCHINO

For about 7 minutes boil in water and vinegar celery, carrots and peppers, you have previously cut and chopped. Drain and mix them with vegetables. Place the mixture in a bowl adding a good quantity of oil.

Prepare a julienne with salad and place it in the middle of the dish where 3/4 slices of meat will be laid. Sprinkle salsa Arlecchino and citronette and finally dress the plate with drops of balsamic vinegar.


  • 1 kg of strawberries from Policoro
  • 5 lemons from Tursi
  • 1 tablespoon of fig cotto
  • 1 tablespoon of sugar
  • 1 tablespoon of apple cider vinegar
  • 5 mint leaves
  • Powdered sugar

Wash, peel and cut the strawberries in half. Squeeze and filter the lemons, pour into a bowl, add the finely chopped mint leaves, apple cider vinegar, fig cotto and sugar.
Emulsify and pour over the strawberries, cover with powdered sugar and serve.

The Terre dell’Alta Val d’Agri is a young DOC wine in an ancient land, which includes the entire municipal areas of Viggiano, Grumento Nova and Moliterno and the vineyards cultivated up to the maximum altitude of 800 meters above sea level.

The characteristics of the grapes are enhanced in this part of Basilicata thanks to the high summer temperatures, right in the period when the grapes are at their ripest. The Terre dell’Alta Val d’Agri wine is an oenological excellence obtained from two international grape varieties, Merlot and Cabernet Sauvignon.
Three types of wine are made: “Rosso”, which can be aged for at least one year. “Rosso Riserva”, which ages for two years, and “Rosato”, which also uses the White Malvasia grape of Basilicata.

Thanks to the synergy between local authorities and local wine makers, the “Terre dell’Alta Val d’Agri” was recognised as DOC in 2003, allowing founders to improve the management of production and the professionalism of the wineries.
The wine has a dark ruby red colour, tending to garnet as its ages. It is a rich, full-bodied, warm, enveloping and soft wine with hints of ripe raspberries and blackberries, cocoa, vanilla and toasted new wood. It goes perfectly with savoury and aged cheeses such as Canestrato di Moliterno, bean soup from Sarconi, and typical Lucanian cuisine in general.