Summer flavors and aromas in Basilicata

Summer Menu

Starter
Aubergine Pie

First course
Homemade Pasta with the red aubergine from Rotonda

Main Course
Three-coloured Lamb from Lucanian Dolomites

Dessert
Monachine biscuits

Wine
Matera DOC

Summer menu

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

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

INGREDIENTS FOR 4 PEOPLE:
1 aubergine
100gr scamorza cheese
parmesan as required
200gr tomato pulp
basil as required
salt as required
2 eggs
1 garlic clove
Flour as required

DIRECTIONS:

Wash aubergine, cut its top and bottom, and then cut in in round slices. Salt aubergine slices and let them stand for at least half an hour in order to let them release their bitter water.
Wash them again, dry them and coat them in flour and eggs and fry them in searing hot oil. Peel the clove and brown it in a little oil; then, add tomato, salt and cook it for 15’.
Dice scamorza cheese.
Oil 4 plum-cake moulds and create three layers with tomato sauce, aubergine, scamorza and parmesan finishing with a layer of tomato sauce and parmesan on top. Bake pies at 180° for 10’. Place them pies on a bed of tomato dressed with a basil leaf.

Ingredients for 6 people:
900gr FILEDDRI
300gr red aubergine from di Rotonda (fresh)
cherry tomatoes
basil
extra-virgin oil
salted ricotta cheese as required

Directions:
Cut the aubergine in thin slices, brown it in extra-virgin olive oil and salt it.
Add the julienne of tomatoes, lots of basil and cook for 2 minutes.
Cook Fileddri in salted water, sautè them with the other ingredients. Before serving, grate some

Ingredients for 4 people:
Lamb loin 800 gr
Peppers 200 gr
Courgettes 200 gr
oregano as required
salt and pepper
Wild fennel 400 gr
White wine 2 dl

For the stuffing:
Boiled potatoes 200 gr
Pecorino cheese, salt, pepper, oregano as required

Directions:
Wash, scald vegetables and then leave them to cool. Dress potatoes with salt, pepper, oregano, pecorino cheese and let them stand.
Bone loin and put it between two sheets of film. Put pepper, potatoes and courgettes in the middle of it and roll it. Let loin brown in a frying pan on a high flame. Then, roast it in the oven at 180° until it reaches an internal temperature of 62°. Once ready, skim the bottom with IGT Basilicata White Wine, let it reduce and thicken; then, strain it through a chinoise. Toss wild fennel which you have previously washed and boiled. Then, cut loin.
In the middle of the dish lay the fennel and place the slices of meat on it. Ice it with its own sauce and serve it.

Flour 00 G 250
Eggs N 1
Red of the egg N 1
Milk. G 50
Butter G 50
Ammonia G 5
Grated lemon G 1
Gated orange G 1

Heap the flour, make a well in the middle and add all the ingredients including the ammonia dissolved in a drop of warm milk. Mix well until you obtain an even dough. Line a tray with baking parchment and use a spoon to arrange the dough in quenelles or walnut-sized heaps, decorate with an almond in the middle and finish with granulated sugar or sprinkles. Bake in the oven at 180 °C for 12-15 minutes.

The denomination of Matera DOC wine was established in 2005 and includes six types of wine: Matera “Rosso”, Matera “Primitivo”, Matera “Rosso Jonico”, Matera “Greco”, Matera “Bianco”, Matera “Spumante”.
The denomination takes its name both from the city of the Sassi and from the entire province that extends along the Ionian coast to Murgia, and includes the entire municipal areas of Bernalda, Calciano, Cirigliano, Colobraro, Craco, Ferrandina, Garaguso, Gorgoglione, Grassano, Grottole, Irsina, Matera, Miglionico, Montalbano Jonico, Montescaglioso, Nova Siri, Oliveto Lucano, Pisticci, Policoro, Pomarico, Rotondella, Salandra, San Giorgio Lucano, San Mauro Forte, Scanzano Jonico, Stigliano, Tricarico, Tursi, and Valsinni. The grapes can be produced in vineyards cultivated up to 700 meters above sea level
The taste of Matera DOC can have a slight hint of wood, apparently because they are processed according to traditional practices in wooden containers The colour and flavour varies according to the type.


Coppa caprese

Spring flavors and aromas in Basilicata

Spring Menu

Starter
Caprese Cup

First course
Maratea Bucatini

Main Course
Veal Carpaccio

Dessert
Strawberries with fig cotto

Wine
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)

Directions
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

Directions

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.

Ingredients

  • 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.

Ingredients

  • 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

Directions
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.


Agnello mollicato

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.

Agnello mollicato

Tortino patate, melanzana e asparagi

Potato, ricotta, aubergine and asparagus pie

150gr of fresh goat cheese – 1 medium-sized aubergine
2 potatoes from the Pollino Park
150gr of asparagus
4 leaves of mint
a little extra-virgin oil lucano IGP
a spoonful of stale crumbled bread
4 thin asparagus
1 knob of butter.
salt as required

Directions:
Boil potatoes in slightly salted water. Peel asparagus keeping 4 tops for dressing. Boil and chop them.
Once ready, peel potatoes and using a potato masher mash them. In the meantime, wash and peel the aubergine, dice it and put it in a frying pan where you have previously poured half glass of water and a little oil. Season to taste and cook over medium heat for about 10 minutes. Drain aubergines and add them to the mashed potatoes.
Then, add ricotta cheese and mint to the mixture and mix them.
Season to taste. Take some aluminium shapes, butter them and sprinkle some crumbled bread in such a way as to cover the whole buttered part. Then, fill the shapes with potatoes, ricotta cheese and aubergines. Bake at 180 ° for about 15 minutes until a light crust appears. Turn over the pie on the dish and put one of the sauted asparagus tops on the upper part together with manteca butter and pepper. Dress with a little extra-virgin oil and serve it.

Tortino patate, melanzana e asparagi

Scarcella

Scarcella (Sweet bread)

Ingredients

flour 500gr
2 eggs
Sugar 60 gr
Milk 200 cl
Lard 30 gr
brewer’s yeast

to decorate
2 eggs
almonds and granulated sugar

Directions
Mix the flour with the sugar and make a heap. In its center, mix the eggs with the lard at ambient temperature, add the brewer’s yeast dissolved in the milk, work until the dough is smooth and homogeneous and let it rise for about 2 hours. Divide the dough into three equal parts to make a braid and let it rise for 30 minutes. Decorate with a beaten egg yolk, almonds and granulated sugar. Insert a whole egg in the center and bake at 180 degrees for about half an hour.

Scarcella

Winter flavors and aromas in Basilicata

Winter flavors and aromas

In Winter, Basilicata is filled with new scents, tasty products and delicious dishes

Prepare the “Winter Menu” with a Lucanian flavor with our recipes!

Winter menu

Starter
Codfish and potatoes flan

Firts course
Home made pasta with pezzente sausage and horseradish

Second course
Pork with fried oranges from Tursi

Dessert
Sugar donuts

 

Wine
Matera DOC



Christmas menu

Christmas menu

 

Starter
Matera bred babà

First course
Ravioli stuffed with codfish, Senise crunchy pepper and Moliterno pecorino cheese

Main courses
Beef Roll on Matera toasted bread stuffed with chicory

Dessert
Chestnut Calzoncello


Autumn flavors and aromas in Basilicata

Autumn menu

Starter
Broad bean purée with wild chicory and pisticcese bread croutons

Firts course
Home made pasta with Aglianico, braised sausage, cardoncelli mushrooms, cherry tomatoes and smoked podolica provolone

Second course
Cod with Poverelli beans from Rotonda DOP

Dessert
Rustic chestnut honey tart

 

Wine
Aglianico del Vulture

Autumn flavors and aromas

In Autumn, Basilicata is filled with new scents, tasty products and delicious dishes to be prepared at home or enjoyed in restaurants and farmhouses in the area.
Mushrooms, chestnuts and homemade pasta make the Lucanian tables rich and inviting.
Prepare the “Autumn Menu” with a Lucanian flavor with our recipes!