Traditional pasta: fusilli, lagane and cavatelli

Handmade pasta is the undisputed star of local cuisine

Simplicity and freshness are the hallmarks of Lucanian cuisine, starting from fresh pasta, traditionalty made by hand using only two ingredients: water and flour. Here are just a few examples of the local varieties you can taste: mischiglio (prepared with a mixed flour of vegetables and cereals), firriccieddi from the Val d’Agri, the manate made in Vaglio, fusilli, lagane and cavatelli. Every area of the region features unique pasta shapes. Discover the dishes that better suit your taste and enjoy a memorable culinary tour you will look forward to repeating.

Traditional pasta: fusilli, lagane and cavatelli

Handmade pasta is the undisputed star of local cuisine

Simplicity and freshness are the hallmarks of Lucanian cuisine, starting from fresh pasta, traditionalty made by hand using only two ingredients: water and flour. Here are just a few examples of the local varieties you can taste: mischiglio (prepared with a mixed flour of vegetables and cereals), firriccieddi from the Val d’Agri, the manate made in Vaglio, fusilli, lagane and cavatelli. Every area of the region features unique pasta shapes. Discover the dishes that better suit your taste and enjoy a memorable culinary tour you will look forward to repeating.

Typical dishes: a great delight for food lovers

From Matera bread to pecorino cheese of Moliterno: the true taste of Basilicata

Basilicata’s traditional cuisine features a broad variety of specialties: from flavourful cheeses, produced 15 traditional methods, such as Pecorino cheese of Filiano DOP, Canestrato of Moliterno IGP, ricotta, scamorza and caciocavallo (gourd-shaped cheese), to pork sausage, such as the “lucanega” variety, already known in ancient Rome. Matera bread IGP, with its fragrant flavour and characteristic shape that reminds Murgia landscapes, is really worth trying. Other delicious specialties include: black, oven-dried olives from Ferrandina area, baccalà (dried salt-cured cod) from Avigliano, optimum minerai waters from the springs of Mount Vulture, Rotonda red eggplant IGP, Sarconi bean IGP and Senise pepper IGP. Fresh seasonal fruit is a recurrent motif on the table: citrus fruits, strawberries, peaches, pears and grapes are oniy some of the varieties cultivated on the plains around Metaponto.

Typical dishes: a great delight for food lovers

From Matera bread to pecorino cheese of Moliterno: the true taste of Basilicata

Basilicata’s traditional cuisine features a broad variety of specialties: from flavourful cheeses, produced 15 traditional methods, such as Pecorino cheese of Filiano DOP, Canestrato of Moliterno IGP, ricotta, scamorza and caciocavallo (gourd-shaped cheese), to pork sausage, such as the “lucanega” variety, already known in ancient Rome. Matera bread IGP, with its fragrant flavour and characteristic shape that reminds Murgia landscapes, is really worth trying. Other delicious specialties include: black, oven-dried olives from Ferrandina area, baccalà (dried salt-cured cod) from Avigliano, optimum minerai waters from the springs of Mount Vulture, Rotonda red eggplant IGP, Sarconi bean IGP and Senise pepper IGP. Fresh seasonal fruit is a recurrent motif on the table: citrus fruits, strawberries, peaches, pears and grapes are oniy some of the varieties cultivated on the plains around Metaponto.

Aglianico del Vulture

The hills of Vulture area produce one of the greatest wines of Southern italy

Take the car and start a beautiful journey across the vineyards of the Vulture area. Barile, Venosa, Melfi and Ripacandida are some of the villages where this exceptional wine, whose origins date back to Magna Grecia, is produced. Aglianico wine is currently considered as one of the finest wines in Italy and Europe. Vineyards lie on the slopes of Mount Vulture, an extinct volcanoit is actually the volcanic soil that gives the wine its rare and greatly appreciated flavour. In 2010, Aglianico del Vulture “Superiore” (Superior variety) was promoted to DOCG. You can taste it in the typical wine cellars and bars across the region or during the Aglianica Wine Festival, held every year in September and entirety dedicated to this exceptional wine.

Aglianico del Vulture

The hills of Vulture area produce one of the greatest wines of Southern italy

Take the car and start a beautiful journey across the vineyards of the Vulture area. Barile, Venosa, Melfi and Ripacandida are some of the villages where this exceptional wine, whose origins date back to Magna Grecia, is produced. Aglianico wine is currently considered as one of the finest wines in Italy and Europe. Vineyards lie on the slopes of Mount Vulture, an extinct volcanoit is actually the volcanic soil that gives the wine its rare and greatly appreciated flavour. In 2010, Aglianico del Vulture “Superiore” (Superior variety) was promoted to DOCG. You can taste it in the typical wine cellars and bars across the region or during the Aglianica Wine Festival, held every year in September and entirety dedicated to this exceptional wine.

The DOC wines of Basilicata

Small producers, great wines

While the Aglianico del Vulture is perhaps the most famous DOC wine, Basilicata boasts 3 other wines bearing the DOC mark and well representing the regional variety: “Terre dell’Alta Val d’Agri” wine, produced in the Val d’Agri is avaitable in red, red riserva and Rosè varieties; “DOC Matera”, which takes its name from the town of Sassi but is also produced throughout the province, from the lonian Coast to the Murgia gorges; “Grattino di Roccanova”, named after the ancient caves where the wine is traditionally aged.

The DOC wines of Basilicata

Small producers, great wines

While the Aglianico del Vulture is perhaps the most famous DOC wine, Basilicata boasts 3 other wines bearing the DOC mark and well representing the regional variety: “Terre dell’Alta Val d’Agri” wine, produced in the Val d’Agri is avaitable in red, red riserva and Rosè varieties; “DOC Matera”, which takes its name from the town of Sassi but is also produced throughout the province, from the lonian Coast to the Murgia gorges; “Grattino di Roccanova”, named after the ancient caves where the wine is traditionally aged.