Lamb in Breadcrumbs

Ingredients for 4 people 800gr lamb cutlets 2 eggs 150gr breadcrumbs 1 garlic clove 1 spring of parley 50gr grated pecorino cheese extra-virgin oil lucano IGP salt Directions: In a bowl whisk eggs with a pinch of salt. In another bowl mix together breadcrumbs, cheese, chopped parsley and chopped garlic. Dip cutlets first in eggs and then in the mixture of breadcrumbs and cheese. In a tin pour some oil and place cutlets. Bake it for about 1 hour at 180° until meat gets golden and crunchy. Dress with chopped parsley.

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Pork with fried oranges from Tursi

5 wide slices of beaten pork loin 2 oranges from Tursi a crusco pepper of “Senise” reduced to flakes 2 drops of truffle vinegar salt extra virgin olive oil from Basilicata IGP Directions Peel the oranges: cut the peels into julienne strips and the slices into discs. In a large pan, heat the olive oil, pour the cut peels (three for each slice), then the slices of pork; cook for a few minutes and add the orange slices, cooking for another 5 minutes before adding the pepper flakes and, when cooked, the drops of vinegar. Garnish the dish with the cockscomb skins and pour the oranges…

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Matera Bread Babà

Ingredients 500gr Stale bread (crumbs) 50gr Filiano pecorino cheese 2 eggs milk (as required to soften bread) salt lucanica extra-virgin lucanian oil (IGP) Directions: Sprinkle bread with some milk to make it softer. Crumble it and add two eggs, cheese, salt and sausage. Knead mixture and then make some meatballs to be fried in searing hot olive oil. To make the small ‘babàs’, place meatballs in shapes and bake them at 180° for about 15 minutes.

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Codfish with Poverelli Beans from Sarconi

Ingredients for 6 people 600gr codfish 300gr Poverelli beans from Rotonda (POD) onion Extra-virgin lucanian oil (IGP) as required salt as required Crunchy peppers from Senise as required Directions In a pan fry onion in oil and the add beans, which you have previously cooked, and finally place codfish pieces, previously washed. Dress with salt and oregano and let it cook for 15 minutes placing a lid on the pan. Before serving, add peppers from Senise and the bruschetta.

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Chestnut Calzoncello

Ingredients for the pasta 1 kg of flour 1 glass of extra-virgin lucanian oil (IGP) 1 glass of white wine 50 gr of sugar Ingredients for the stuffing 500 gr. of boiled chestnuts Marroncino di Melfi IGP 200 gr. dark chocolate 1 grated Montalbano orange peel 1 pinch of cinnamon 1 clove 1 glass of cooked must from Aglianico del Vulture DOC wine For frying Extra virgin olive oil from Ferrandina or Vulture Ingredients for the decoration Ripacandida honey Powdered sugar Directions Knead flour, sugar, wine and oil in order to get a firm and smooth dough. Wrap the dough in a napkin and let it stand…

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(Italiano) Carrè di agnello delle dolomiti lucane

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Una ricetta dello chef Lucano Andrea Barone dal volume "Basilicata Food & Wine" dell'Associazione Cuochi Lucani CARRE' DI AGNELLO DELLE DOLOMITI LUCANE in porchetta, su alzatina di pane di Matera, guazzetto di funghi cardoncelli e riduzione all’Aglianico del Vulture. Ingredienti per quattro persone 800 gr. di Carrè di agnello 250 gr. di Salsiccia fresca di Cancellara 100 gr. di Pancetta o lardo…

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Chestnut Honey tart

Ingredients for 8 people For short pastry flour 500gr sugar 250gr butter 250gr 1 pinch of salt lemin zest 2 eggs 1 yolk For the stuffing ricotta cheese 400gr sugar 250gr 4 eggs boiled corn 250gr boiled chestnuts 250gr candy fruit 50gr pine kernels 70gr chestnut lucanian honey as required Directions For short pastry: knead butter with sugar, lemon zest, a pinch of salt and eggs. Finally, add flour and mix everything quite quickly. Let it stand in the fridge for 30 minutes. In a bowl, mix ricotta, sugar, eggs, boiled corn, candy fruit and chestnut crumbs. Roll the dough with a rolling pin and…

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Ferricelli (homemade pasta) with pezzente sausage and horseradish

Ingredients 400 gr ferricelli (long and thin homemade pasta) 4 “pezzente” sausages 1 l tomato sauce 1 clove of garlic Extra-virgin lucanian oil (IGP) 60 g Moliterno pecorino cheese 40 g of ricotta cheese a root of Horseradish Directions In a large frying pan, fry the garlic clove and add the tomato and the coarsely chopped pezzenti sausages. Cook for about 1 hour on a low heat and remove the clove of garlic. Cook pasta and, once ready, drain it and put it in the frying pan with tomato sauce, sausage and cheese. Sprinkle them with some grated horseradish.

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(Italiano) IL CACIOCAVALLO PODOLICO LUCANO DOP

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Il Caciocavallo podolico è quella varietà di caciocavallo prodotta esclusivamente con il latte delle vacche podoliche, cioè alllevate allo stato brado e solo in certi periodi dell’anno. Questa razza bovina viene allevata in Abruzzo, Basilicata, Calabria, Campania, Molise e Puglia. Questo formaggio è il simbolo della tradizione casearia del Sud Italia, un prodotto tipico della Basilicata più…

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(Italiano) IL CANESTRATO DI MOLITERNO IGP

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Il Pecorino Canestrato IGP di Moliterno è una delle eccellenze della gastronomia lucana, ottenuto da latte ovino e caprino, dal sapore dolce il formaggio fresco e piccante e aromatico il formaggio stagionato. Il pecorino di Moliterno IGP è riposto in tipici canestri di giunco, dai quali prende il nome. La fase di stagionatura deve avere luogo esclusivamente all'interno dei cosiddetti fondaci, ambienti…

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(Italiano) Il Grottino di Roccanova DOC

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Il grottino di Roccanova DOC, è una delle denominazioni più giovani d'Italia che è stata istituita nel luglio 2009. L'area di produzione riguarda la provincia di Potenza e la tipologia di vini è rossi, bianchi e rosati. La zona interessata dalla denominazione Grottino di Roccanova DOC si concentra sui tre comuni di Sant’Arcangelo, Castronuovo di Sant’Andrea e Roccanova. Quest’area è relativamente…

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(Italiano) IL MARRONCINO DI MELFI

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. La città di Melfi è conosciuta anche per essere la patria del marroncino, una castagna coltivata sul territorio del Vulture, in particolare nella zona di Melfi. Si pensa che la pianta del castagno, parte integrante del paesaggio di tutta la zona, sia stata importata dalla Turchia da Federico II. Quest'ultimo era molto legato alla città di Melfi, nella quale promulgò anche le famose Costituzioni…

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(Italiano) Il Matera DOC

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. La denominazione del vino Matera Doc è stata istituita nel 2005 e comprende sei tipologie di vino: Matera” Rosso“, Matera ”Primitivo“, Matera ”Rosso Jonico“, Matera ”Greco“, Matera ”Bianco“, Matera ”Spumante". La denominazione prende il nome sia dalla città dei Sassi che dall’intera provincia che si estende lungo la costa ionica fino alla Murgia, comprende gli interi territori comunali di Bernalda,…

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Pane di Matera

Matera bread

A PGI product from Basilicata, made unique by the processing method and the quality of the wheat, to which it owes its characteristic straw yellow colour. With its unmistakable croissant shape, it has quite a thick outer crust, which is crisp and brown, and it is also famous for the fact it keeps well for several days while still preserving its mouthwatering aroma. Bread is a key element within the region’s age-old history, dictating times and customs; the bread is stamped with a different mark for every family, traditionally identifying the owner so that they did not become mixed up in the…

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(Italiano) IL PECORINO DI FILIANO DOP

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. il Pecorino di Filiano DOP è un gustoso formaggio ottenuto dalla lavorazione di latte di animali allevati al pascolo e fatto stagionare in caratteristiche grotte naturali che ne esaltano le proprietà organolettiche. La crosta è caratterizzata dai segni dei tipici canestri in cui viene riposto il formaggio ed ha colore variabile dal giallo dorato al bruno scuro a seconda della stagionatura. Il sapore è…

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(Italiano) IL PISTACCHIO DI STIGLIANO

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. I Pistacchieti di Stigliano rappresentano le più vaste coltivazioni a filari di questo frutto, così difficile da coltivare, dell’intero Paese. Oggi il prodotto è riconosciuto e commercializzato in tutta Italia non solo sotto forma di frutto, ma anche di pesto, farina, crema o pasta di puro pistacchio vere delizie per tutti i palati.  L'idea di creare una produzione agricola di questo tipo a Stigliano…

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(Italiano) IL PROSCIUTTO DI MARSICOVETERE

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Il prosciutto di Marsicovetere è un prodotto di nicchia, frutto di una secolare tradizione e di saperi che si tramandano di generazione in generazione. Il suo sapore è  frutto di un clima favorevole unito ad una giusta percentuale di umidità e ad una stagionatura eseguita in sottani o cantine, che non necessitavano di areazione. Il prosciutto di Marsicovetere è un prosciutto crudo di montagna, genuino,…

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(Italiano) Il Vino Terre dell’Alta Val d’Agri DOC

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Il Vino Terre dell'Alta Val d'Agri è una doc giovane in una terra antica, che comprende gli interi territori comunali di Viggiano, Grumento Nova e Moliterno e i vigneti coltivati fino alla quota massima di 800 mt s.l.m. In questa parte di Basilicata le caratteristiche delle uve sono esaltate grazie alle forti escursioni termiche estive, proprio nel periodo in cui le uve sono in piena maturazione. Il…

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Beef Roll on Matera toasted bread stuffed with chicory

Ingredients for 4 people 4 slices of Podolica beef 8 thin slices of pancetta 100gr of Podolica provolone cheese 200gr chicory 4 slices of Matera stale bread extra-virgin lucanian oil (IGP) as required Garlic as required Parsley as required Directions Lay meat and fill it with provolone flakes, parsley and salt. Roll slices like a salami and bind them with pancetta slices. Let them brown in olive oil and finish cooking in the oven for 20 minutes at 200°. Scald chicory and sautè it in a frying pan with a garlic clove and a little oil. In the meantime, toast bread. Then, place rolls on a slice…

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Aglianico del Vulture DOC and DOCG

Aglianico is a word that derives from «ellenicum», and in fact it was the Greeks who introduced the vines in this corner of Basilicata, where the extinct volcano of Vulture is the backdrop. From these vines is produced Aglianico del Vulture, a DOC wine sung even by the poet Horace, his great admirer. The intense ruby ​​red color and the velvety, warm and decisive flavor are the distinctive features of this wine. Many producing companies have equipped themselves with important investments, and what was previously a wine destined only for the Lucanian market or at most the southern one, is now…

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Lamb in Breadcrumbs

Ingredients for 4 people 800gr lamb cutlets 2 eggs 150gr breadcrumbs 1 garlic clove 1 spring of parley 50gr grated pecorino cheese extra-virgin oil lucano IGP salt Directions: In a bowl whisk eggs with a pinch of salt. In another bowl mix together breadcrumbs, cheese, chopped parsley and chopped…

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Pork with fried oranges from Tursi

5 wide slices of beaten pork loin 2 oranges from Tursi a crusco pepper of “Senise” reduced to flakes 2 drops of truffle vinegar salt extra virgin olive oil from Basilicata IGP Directions Peel the oranges: cut the peels into julienne strips and the slices into discs. In a large pan, heat…

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Matera Bread Babà

Ingredients 500gr Stale bread (crumbs) 50gr Filiano pecorino cheese 2 eggs milk (as required to soften bread) salt lucanica extra-virgin lucanian oil (IGP) Directions: Sprinkle bread with some milk to make it softer. Crumble it and add two eggs, cheese, salt and sausage. Knead mixture and then make…

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Codfish with Poverelli Beans from Sarconi

Ingredients for 6 people 600gr codfish 300gr Poverelli beans from Rotonda (POD) onion Extra-virgin lucanian oil (IGP) as required salt as required Crunchy peppers from Senise as required Directions In a pan fry onion in oil and the add beans, which you have previously cooked, and finally place…

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Chestnut Calzoncello

Ingredients for the pasta 1 kg of flour 1 glass of extra-virgin lucanian oil (IGP) 1 glass of white wine 50 gr of sugar Ingredients for the stuffing 500 gr. of boiled chestnuts Marroncino di Melfi IGP 200 gr. dark chocolate 1 grated Montalbano orange peel 1 pinch of cinnamon 1 clove 1 glass of…

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(Italiano) Carrè di agnello delle dolomiti lucane

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Una ricetta dello chef Lucano Andrea Barone dal volume "Basilicata Food & Wine" dell'Associazione…

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Chestnut Honey tart

Ingredients for 8 people For short pastry flour 500gr sugar 250gr butter 250gr 1 pinch of salt lemin zest 2 eggs 1 yolk For the stuffing ricotta cheese 400gr sugar 250gr 4 eggs boiled corn 250gr boiled chestnuts 250gr candy fruit 50gr pine kernels 70gr chestnut lucanian honey as required……

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Ferricelli (homemade pasta) with pezzente sausage and horseradish

Ingredients 400 gr ferricelli (long and thin homemade pasta) 4 “pezzente” sausages 1 l tomato sauce 1 clove of garlic Extra-virgin lucanian oil (IGP) 60 g Moliterno pecorino cheese 40 g of ricotta cheese a root of Horseradish Directions In a large frying pan, fry the garlic clove and add the tomato…

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(Italiano) IL CACIOCAVALLO PODOLICO LUCANO DOP

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Il Caciocavallo podolico è quella varietà di caciocavallo prodotta esclusivamente con il latte delle…

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(Italiano) IL CANESTRATO DI MOLITERNO IGP

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Il Pecorino Canestrato IGP di Moliterno è una delle eccellenze della gastronomia lucana, ottenuto da…

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(Italiano) Il Grottino di Roccanova DOC

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Il grottino di Roccanova DOC, è una delle denominazioni più giovani d'Italia che è stata istituita nel…

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(Italiano) IL MARRONCINO DI MELFI

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. La città di Melfi è conosciuta anche per essere la patria del marroncino, una castagna coltivata sul…

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(Italiano) Il Matera DOC

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. La denominazione del vino Matera Doc è stata istituita nel 2005 e comprende sei tipologie di vino:…

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Pane di Matera

Matera bread

A PGI product from Basilicata, made unique by the processing method and the quality of the wheat, to which it owes its characteristic straw yellow colour. With its unmistakable croissant shape, it has quite a thick outer crust, which is crisp and brown, and it is also famous for the fact it keeps…

Read More

(Italiano) IL PECORINO DI FILIANO DOP

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. il Pecorino di Filiano DOP è un gustoso formaggio ottenuto dalla lavorazione di latte di animali allevati…

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(Italiano) IL PISTACCHIO DI STIGLIANO

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. I Pistacchieti di Stigliano rappresentano le più vaste coltivazioni a filari di questo frutto, così…

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(Italiano) IL PROSCIUTTO DI MARSICOVETERE

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Il prosciutto di Marsicovetere è un prodotto di nicchia, frutto di una secolare tradizione e di saperi…

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(Italiano) Il Vino Terre dell’Alta Val d’Agri DOC

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Il Vino Terre dell'Alta Val d'Agri è una doc giovane in una terra antica, che comprende gli interi…

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Beef Roll on Matera toasted bread stuffed with chicory

Ingredients for 4 people 4 slices of Podolica beef 8 thin slices of pancetta 100gr of Podolica provolone cheese 200gr chicory 4 slices of Matera stale bread extra-virgin lucanian oil (IGP) as required Garlic as required Parsley as required Directions Lay meat and fill it with provolone flakes,…

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Aglianico del Vulture DOC and DOCG

Aglianico is a word that derives from «ellenicum», and in fact it was the Greeks who introduced the vines in this corner of Basilicata, where the extinct volcano of Vulture is the backdrop. From these vines is produced Aglianico del Vulture, a DOC wine sung even by the poet Horace, his great…

Read More