OLIO EVO Lucano PGI

The oil of Basilicata has had PGI recognition since 2020, a certification conferred by the European Union. Lucanian evo oil is now officially entered in the register of protected designations of origin and protected geographical indications.
A quality brand that gives prestige to the work of the many Lucanian producers and millers. With the Lucano PGI extra virgin olive oil, the Basilicata brand products of excellence officially rise to eighteen with five DOP, seven PGI, four DOC, one DOCG and one IGT.
Thanks to this recognition, the Lucanian oil product is officially recognised, with a dedicated brand, as a great agri-food excellence, good not only for the palate, but also for your health.
What characterises this product is the harmony between the olfactory and gustatory notes. When tasted you can notice aromatic notes of fresh grass, artichoke, tomato, almond and apple, while to look at the extra virgin olive oil is characterised by a colour ranging between green and yellow.
The presence of olive trees in Basilicata boasts very ancient origins; pieces of wood, olives, leaves and stones, dating back to the sixth century A.C., were found in Pantanello di Metaponto, during some archaeological excavations. It seems that it was the Greek colonists who introduced varieties that adapted to this environment, as in the case of the Maiatica, which are not found elsewhere.


The Marroncino of Melfi

The city of Melfi is also known for being the home of the marroncino, a chestnut grown in the Vulture area, in particular in the Melfi area. It is thought that the chestnut tree, an integral part of the landscape of the whole area, was imported from Turkey by Frederick II. This ruler was closely linked to the city of Melfi, where he also promulgated the famous Frederician Constitutions.
Marrancio is a variety of chestnuts that can be eaten fresh, therefore highly sought after for making marrons-glacés. It is a large fruit, with a rounded shape and a glossy brown colour with evident stripes. The harvest takes place in the months of September and October.
The Varola festival celebrates this food, which is the symbol of autumn in Melfi. The name of the festival comes from the large perforated iron pan that is used to roast chestnuts over the fire. For the occasion, the city becomes a large forest, with stands in the shape of typical mountain huts, showcasing many foods produced with this fruit. The festival is therefore an opportunity to taste chestnuts not only as roasted chestnuts, but in numerous sweet and savoury recipes strictly accompanied by the robust Aglianico del Vulture wine.


Fruit and vegetables

The nickname "California of the South" is often used to indicate the area of Basilicata leading to Metapontino. This part of the region is very fertile, in fact, the four rivers that end their course in the Ionian Sea - Bradano, Basento, Agri and Sinni - have contributed, together with the climate, to making the agricultural land particularly prosperous. Lands that have often given rise to entire supply chains that have made it possible to export the delicious products of this land.
Precisely because of these reasons and taking into account the potential of the territory, this area has been defined as the "California of the South", that is, linking it to the State of California which is one of the main agricultural producers in the USA.
The area is therefore famous for its varied fruit and vegetable production. A number of vegetables and fruit are grown here such as oranges, kiwis and apricots, but one of the most excellent products is the Candonga Strawberry. A fruit with an authentic flavour, with an elongated conical shape and a ruby red colour.


The Stigliano Pistachio

The Pistachio groves of Stigliano are the largest row crops of this nut, which is so difficult to grow, in the entire country. Today the product is recognised and sold throughout Italy not only in the form of fruit, but also pesto, flour, cream or pure pistachio paste, true delights for all palates.
The idea of creating an agricultural production of this type in Stigliano was born in the 1990s, when the first pistachio trees were imported from Greece. Since then, the cultivation of Stigliano pistachios has greatly expanded, becoming one of the largest in Europe.
The pistachio is a nut with countless beneficial qualities and multiple uses. It contains Vitamin A, iron and phosphorus and is able to help lower the percentage of cholesterol in the blood; it can be eaten natural or toasted, and can be used to make ice cream and many other sweet and savoury foods.


Black Olives of Ferrandina

The black olive is a typical product of Ferrandina, an Aragonese city famous for being a slow food presidium of the Majatica, a quality olive tree only found in some areas of the Matera hills from which the famous Oliva Nera Infornata di Ferrandina baked olives and Extra Virgin Olive Oil are obtained.
The black olive is obtained by baking the fruits that then acquire a particular flavour that leaves notes of liquorice in the mouth, and which become a superlative accompaniment to cheeses and salami typical of the Lucanian tradition.
Today the Ferrandina black olive is a Slow Food presidium. It seems that in the city the first testimonies linked to the tradition of drying black olives by baking them, according to a traditional process, date back to 1700. Initially, black olives were baked in wood-fired ovens, while hot air dryers have been used since 1910.


Marsicovetere Ham

Marsicovetere ham is a niche product, the result of a centuries-old tradition and knowledge handed down from generation to generation. Its flavour is the result of a favourable climate combined with the right percentage of humidity and curing in cellars, which did not require ventilation. Marsicovetere ham is a authentic mountain raw ham, with a slightly more savoury taste, because the salting is done by hand. The typical flavour is also due to the fact that at the time of processing the ham is then sprinkled with a mixture of lard, pepper and ground hot pepper.
It is characterised by a particular curing process that takes place at over 1,000 m of altitude, can take up to 22 months and takes place in particular environmental conditions inside underground rooms and ancient cellars of local houses.
Only small pigs are used to make it, reared by local breeders.
In this area, pork has been the cornerstone of the local diet for centuries. The custom of raising one or two pigs as a food supply for the winter has remained alive in most families, and there is evidence of how the local raw ham was produced and had a reputation already starting from the 4th century BC.
For many years now Marsicovetere has hosted the ham festival in August. Initially held on Mount Volturino, coinciding with the return to the village of the statue of the Madonna dell'Assunta, the event has recently moved to the valley, revitalised as part of the numerous initiatives in August in the hamlet of Villa d'Agri.


Caciocavallo podolico lucano DOP

Caciocavallo Podolico is the variety of caciocavallo cheese produced exclusively with the milk of podolic cows, that is, raised in the wild and only at certain times of the year. This bovine breed is bred in Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia.
This cheese is the symbol of the cheese-making tradition of Southern Italy, a typical product of the most traditional and authentic Basilicata.
Caciocavallo Podolico is a hard cheese, aged for many years (even five or six years) which gives it a series of organoleptic qualities: complex aromas, of pastureland and Mediterranean scrub, as well as a unique aftertaste.
It has a rounded shape like a scarmorza, with a raffia or rush head and binding. The rind, in the initial phase of ripening, is smooth, thin and straw yellow in colour. With time it tends to become harder and darken.
The taste, initially sweet, buttery and delicate, becomes spicy, characteristic and aromatic over time thanks to the diet, based on wild herbs, of the podolic cows in the wild.
For the purposes of recognition as a Protected Designation of Origin (PDO) product, Caciocavallo Podolico has been aggregated to Caciocavallo Silano recognised with the Reg. EC No. 1263/96, pursuant to Reg. EEC No. 1107/96 of 12 June 1996; therefore this provision has unified the different varieties under a single type of cheese.


Canestrato Di Moliterno PGI

Moliterno's Pecorino Canestrato PGI is one of the excellences of Lucanian gastronomy, obtained from sheep and goat's milk, a sweet fresh cheese and a spicy and aromatic aged cheese. Canestrato di Moliterno PGI is placed in typical rush baskets, from which it takes its name ('canestra' means 'basket').
The curing phase must take place exclusively inside the so-called 'fondaci', cold, dry and well-ventilated environments present only in the territory of the municipality of Moliterno and located above 700 meters above sea level. The fondaco has walls at least 40 cm thick, with at least two underground sides and two openings for air circulation. Depending on how long it is cured, Canestrato di Moliterno PGI is distinguished as Primitivo, aged up to six months; Stagionato and Extra, when the curing lasts up to one year and over a year respectively.
In the Moliterno area, sheep farming and the custom of transforming milk into cheese have very ancient origins, as evidenced by archaeological finds dating back to the 4th century BC. The name of the city itself could derive from the Latin mulgere, meaning “to milk”.
During the renowned festival dedicated to Pecorino di Moliterno you can also attend the "curding", the preparation of fresh cheeses, which can be purchased together with other typical local products.


Pecorino Di Filiano Pdo

Pecorino di Filiano PDO is a tasty cheese obtained from processing milk from animals raised on pasture and aged in characteristic natural caves that enhance its organoleptic properties.
The rind is characterised by marks from the typical baskets in which the cheese is placed and varies in colour from golden yellow to dark brown, depending on how long it has been cured. The flavour is sweet and delicate for the fresher cheese, while it becomes slightly spicy once it reaches the minimum maturation phase and this characteristic accentuates as it ages.
In the municipality of Filiano, from which this cheese takes its name, there is a festival dedicated to this product, which is over forty years old and every year in September attracts visitors from all over the region and beyond, with the aim to evoke its history and tradition and to enhance its production.
In the Filiano area the ancient art of cheese making is handed down from generation to generation and is not limited to Pecorino DOP alone, since goat cheese, cacioricotta and seasoned ricotta are also particularly appreciated.


Extra Virgin Olive Oil "Vulture" PDO

This excellent oil gives an extra touch to each course of Lucanian cuisine, enhancing and embellishing the flavours of any chosen dish.
With an amber yellow colour with green reflections, a fruity aroma and flavour, and a slightly sweet and almondy taste, but also bitter, almost a little spicy, Extra Virgin Olive Oil “Vulture” PDO is obtained (70%) from the pressing of the “Ogliarola del Vulture” cultivar, as well as other varieties such as “Coratina”, “Cima di Melfi” and “Palmarola”.
Produced mostly between the municipalities of Melfi, Rapolla, Barile, Rionero in Vulture, Atella, Ripacandida, Maschito, Ginestra and Venosa, the extra virgin olive oil of Vulture has unique organoleptic qualities that enhance every peculiarity, differentiating it from other oils, also because of the volcanic origins of the soil.