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Basilicata

A lesser-known region in Southern Italy, Basilicata is characterized by its rugged landscapes, including the dramatic Matera, known for its ancient cave dwellings or Sassi, recognized by UNESCO. Agriculture, especially olive oil and wine production, is central to the economy, with efforts to revive traditional methods. The region's isolation has helped preserve its unique culture and natural beauty, offering visitors authentic Italian experiences away from the more tourist-heavy areas.

Basilicata

Featured Dishes from Basilicata

Babà Napoletano

Babà Napoletano

Yeasted rum cake, serve with whipped cream, custard, strawberries, cherries

Bocconotti

Bocconotti

Short crust pastry filled with jam or preserves, pastry cream, chocolate

Calzoncelli

Calzoncelli

Small calzone- or ravioli-shaped pastries filled with chocolate and chestnut cream

Cannaricoli

Cannaricoli

Rolled Christmas fritters, made with Marsala wine, eggs, sugar, and coated in honey, common at Christmas

Cartellate

Cartellate

Christmas fritter, a honey and cinammon-topped pastry

Chiacchiere

Chiacchiere

Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Common to many European cuisines, angel wings have been incorporated into other regional cuisines by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent—not to be confused with "Fat Tuesday" (Mardi Gras), the day before the start of Lent (Ash Wednesday). There is a tradition in some countries for husbands to give angel wings to their wives on Friday the 13th in order to avoid bad luck. In the various national cuisines, angel wings are referred to as:

Cicerata

Cicerata

Mini fried pastry balls in honey

Cotognata

Cotognata

Crostata di ricotta

Crostata di ricotta

Crostata is an Italian baked tart or pie. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Book of the Art of Cooking) by Martino da Como, published c. 1465, and Cuoco napolitano (Neapolitan Cook), published in the late 15th century, containing a recipe (number 94) titled Crostata de Caso, Pane, etc.. Crostata is a "rustic free-form version of an open fruit tart" that may also be baked in a pie plate.

Cuccìa

Cuccìa

Cuccìa is a primarily Sicilian dish containing boiled wheatberries and sugar, which is eaten on December 13, the feast day of Saint Lucy, the patron saint of Syracuse. The dish is consumed in Sicily and in isolated pockets of southern Italy, as well as their communities abroad. It commemorates the relief from a food shortage in Sicily and the unexpected arrival of a cargo of wheat, which tradition says arrived in the port of Palermo on Saint Lucy's Feast in 1646. According to custom, bread should not be eaten on December 13; cuccìa should be the only source of wheat, and the primary source of nourishment for the day. Cuccìa is prepared differently from family to family and in different regions. Some make cuccìa as soup, others as a pudding. In Kansas City, Missouri, many Sicilian Americans prepare cuccìa as a hot cereal. Most traditional preparations add sugar, butter, chocolate, and milk. Ceci beans are also associated with the preparation of cuccìa, but more rarely, as are broad beans, almonds and ricotta. Within the Italian context, the term cuccìa is uniquely Sicilian and unrelated to similarly spelled Italian words, hinting at foreign origins.

Cuddura

Cuddura

Sweet bread or pastries shaped into baskets or animals and topped with hard boiled eggs, common during Easter

Mostaccioli

Mostaccioli

Mustacciuoli, also known as mustaccioli or mostaccioli, is a pastry originating in the Naples region of Italy, usually served at Christmas time. Mustaccioli takes the form of a parallelogram, and consist of a soft, spiced, cake-like interior, covered in chocolate. In recent years, there are many variations of mostaccioli sold in Naples, where the chocolate glaze may be replaced by a white chocolate frosting or icing sugar and candied fruit. Mustaccioli are often sold alongside other Neapolitan sweets including roccocò, raffiuoli, susamielli, and struffoli at Christmas time.

Ossa dei morti

Ossa dei morti

Hard bone-shaped cookies, though other shapes are also common, traditionally made for All Souls' Day

Pastiera napoletana

Pastiera napoletana

Pastiera or pastiera napoletana is a type of Neapolitan tart made with cooked wheat, eggs and ricotta cheese, and flavored with orange flower water. It is usually eaten at Easter. Various writers repeat legends about the origin of pastiera. One story connects it to the siren Parthenope, whom the Neapolitans thanked for her sweet singing by giving her ricotta, flour, eggs, milk, spices and sugar; Parthenope gave these ingredients to the gods, who made pastiera out of it. Another story connects it to a spring celebration of the goddess Ceres.

Sanguinaccio dolce

Sanguinaccio dolce

Sanguinaccio dolce is an Italian sweet cream based on bitter dark chocolate and pig blood, recognized as a prodotto agroalimentare tradizionale (PAT) in several Italian regions. There are local variations in the degree to which it is served warm and runny for dipping or allowed to set and formed into a pudding or cake. In Naples, it is traditionally prepared for Carnival. However, public sale of pig blood was banned for health reasons in 1992. The dessert appears in the TV series Hannibal as a favourite of Hannibal Lecter.

Scorzette di Bernalda

Scorzette di Bernalda

Curved almond paste cookies topped with dark chocolate or icing

Sospiro

Sospiro

Small cream-filled glazed pastries

Taralli

Taralli

Taralli are toroidal Italian snack foods, common in southern Italy. Wheat-based crackers similar in texture to breadsticks, taralli can be sweet or savory. Taralli are classically formed into rings or ovals about 10 to 12.5 cm (3.9 to 4.9 in) in circumference. Smaller taralli, called tarallini, with a circumference of 3.8 to 7.8 cm (1.5 to 3.1 in), are sold commercially. According to Malcolm Gladwell in his book Outliers, "Sweets such as biscotti and taralli used to be reserved for Christmas and Easter; in Roseto they were eaten year-round."

Tette delle monache

Tette delle monache

Pastry filled with pastry cream

Torciglione

Torciglione

Serpent-shaped strudel with almonds, apples and figs

Torta caprese

Torta caprese

Torta caprese is a flourless Italian cake made with chocolate and almonds or hazelnuts. Named for the island of Capri, where it originated, the cake is widely known and especially popular in nearby Naples. The origins of torta caprese are not clear, although it seems probable that it was created by the hospitality industry of Capri, which catered to tourists.

Zeppole

Zeppole

Zeppole , in Sardinia italianized zippole or zeppole sarde from the original Sardinian tzípulas, are Italian pastries consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. These fritters are usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. They are eaten to celebrate Saint Joseph's Day, which is a Catholic feast day. Zeppole are typical of Italian cuisine, especially that of Rome, Naples, and Lecce. They originated in ancient Rome, when people started frying dough and putting sugar or cinnamon on it. However, the zeppole that is around today was created in the 18th century. These zeppole either have sugar, cinnamon or chocolate with them. They are also served in Sicily, on the island of Malta, and in Italian communities in Canada and the United States. The Sardinian tzipulas, although they are often italianized to zeppole, are somewhat different. Zippole are eaten in Sardinia to celebrate Carnival. They can be seen with different ingredients and different shapes. Zippole differ from zeppole since you use a funnel to put the dough into the oil. Zippole then come out as different shapes due to the spiral motion used with the funnel. Zeppole are known by other names, including bignè di San Giuseppe (in Rome) and sfinge. Zeppole are traditionally consumed during the Festa di San Giuseppe ('Saint Joseph's Day'), celebrated every March 19, when zeppole are sold on many streets and sometimes presented as gifts.

Zuccotto

Zuccotto

Zuccotto is an Italian dessert of Florentine origin. It is a semi-frozen, chilled dessert made with alchermes, cake, and ice cream. It can be frozen, then thawed before serving. Zuccotto is traditionally made in a special pumpkin-shaped mould (zuccotto means 'little pumpkin' in Italian). It is widely believed to have been inspired by the dome of Florence's duomo (the city's main cathedral). Others allude to its shape as closely resembling a cardinal's skullcap or zucchetto. The original recipe included ricotta cheese, cocoa, and citrus peel for the filling; it was actually monochrome, white. The outside of the biscuit was impregnated with essence or alchermes liqueur, which gave the dessert a vibrant red colour.

Aglianico del Vulture DOCG

Aglianico del Vulture DOCG

Aglianico del Vulture and Aglianico del Vulture Superiore are Italian red wines based on the Aglianico grape and produced in the Vulture area of Basilicata. Located on volcanic soils derived from nearby Mount Vulture, it was awarded Denominazione di Origine Controllata status in 1971. The Superiore was elevated to a separate Denominazione di Origine Controllata e Garantita (DOCG) status in 2011, the only DOCG wine in Basilicata. Although not as famous as other Italian wines, Aglianico del Vulture is considered one of the best red wines of Italy. Like all the Aglianico grape varieties, Aglianico del Vulture has ancient origins, and it is believed to have been introduced by the Greeks in southern Italy in the 7th or 6th century BC. Remains of a wine press of the Roman age have been found in the area of Rionero in Vulture, as well as a bronze coin depicting the deity of Dionysus. Some of the literary references about the history of Aglianico del Vulture have been left by Horace, the Roman poet born in Venosa who celebrated the beauty of his native land and the quality of the wine.

Amaro Lucano

Amaro Lucano

Amaro Lucano is an Italian herbal liqueur in the amaro category. It is produced by Amaro Lucano S.p.A., a family-owned company based in Pisticci, Basilicata, Italy. The adjective "Lucano" comes from Lucania, another name for Basilicata. It was created in 1894 by Pasquale Vena, a pastry chef who blended more than 30 herbs. The secret recipe has been passed from generation to generation in the Vena family. In 1900, Amaro Lucano gained fame throughout the Kingdom of Italy, after the Vena family became the official supplier to the House of Savoy, whose coat of arms appears on the label. After a period of recession during World War II, in 1950 the workshop became an industrial enterprise under the management of Vena's sons Leonardo and Giuseppe and in 1965 a new factory in the frazione Pisticci Scalo was opened.[citation needed]

Grottino di Roccanova

Grottino di Roccanova

Matera DOC

Matera DOC

Il Matera è una DOC riservata ad alcuni vini la cui produzione è consentita nella provincia di Matera. La zona di produzione comprende: Intero territorio.

Mineral water

Mineral water

Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. It is usually still, but may be sparkling . Traditionally, mineral waters were used or consumed at their spring sources, often referred to as "taking the waters" or "taking the cure," at places such as spas, baths and wells.

Terre dell'Alta Val d'Agri

Terre dell'Alta Val d'Agri

Acquasale lucana

Acquasale lucana

Soup or salad with stale or crusty bread, tomatoes, eggs

Baccalà alla lucana

Baccalà alla lucana

Cod with bell peppers

Baccalà alla Romana

Baccalà alla Romana

Salted cod stewed in tomato sauce with raisins and pine nuts

Calzone

Calzone

Calzone[a] is an Italian oven-baked turnover. A typical calzone is made from salted bread dough, baked in an oven and stuffed with prosciutto or salami, mozzarella or ricotta, and Parmesan or pecorino, as well as an egg. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry , although calzones and panzerotti are often mistaken for each other. Stromboli, an Italian-American pizza turnover, is similar to calzone, and the two are sometimes confused. Unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzones are always folded into a crescent shape, and typically do not contain tomato sauce inside. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking. Fried versions of the calzone are typically filled with tomato and mozzarella; these are made in Apulia and are called "panzerotti".

Capozzelli

Capozzelli

Goat or lamb head sliced in half and cooked with a variety of herbs and spices

Carciofi ripieni

Carciofi ripieni

Stuffed artichokes, filled with a mixture of breadcrumbs, anchovies, sausage, cheese, capers

Ciambotta

Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings; it is known as ciambotta or ciambrotta in Calabria and elsewhere, ciammotta in Basilicata and Calabria, cianfotta or ciambotta in Campania and Lazio, and ciabotta in Abruzzo. Ciambotta is popular throughout southern Italy, from Naples south and many parts of Argentina going by the name "chambota". There are many individual and regional variations of ciambotta, but all feature summer vegetables. Italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients. Ciambotta is most often served as a main course, or alongside grilled meats, such as sausage or swordfish. It is sometimes served with pasta, polenta, or rice.

Ciaudedda

Ciaudedda

Stewed vegetables, artichokes, beans, onions, potatoes and bacon

Cotechinata

Cotechinata

Pork skin wrapped around salted pork, garlic and peppers, then stewed in tomato sauce

Cutturidd

Cutturidd

Lamb and vegetable stew traditionally cooked in a clay pot by a fire, common during Easter

Gnummareddi

Gnummareddi

Grilled meat rolls made with lamb and kid goat offal with herbs and spices, there are several variations

Grano al ragu

Grano al ragu

Wheat grains topped with tomato sauce made with pork, wine, herbs, spices and pecorino or other cheese

Minestra maritata

Minestra maritata

Soup with pork, sausages, meatballs, vegetables, greens and pasta

Pancotto

Pancotto

Pancotto is a soup prepared with pieces of stale bread boiled in broth or water and seasoned. It is a dish from the cuisine of recovery that recalls the thrifty and humble mentality of the peasant culture that never would have wasted a crumb of bread, present in all regions of Italy with infinite variations due to the type of bread, the liquid used and the cooking process. As a consequence, it is called in different ways, such as Lombard panada, Ligurian pancheuto and Sardinian pane cottu.

Parmigiana di melanzane

Parmigiana di melanzane

Parmigiana , also called parmigiana di melanzane ( Italian: [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne]), melanzane alla parmigiana ( Italian: [melanˈdzaːne; -ˈtsaːne ˌalla parmiˈdʒaːna]) or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with Parmesan cheese and tomato sauce, then baked. The origin of the dish is claimed by the regions of Campania, Sicily, and Emilia-Romagna. There are several theories about the origin of the dish. Most frequently its invention is attributed to either Campania, Sicily or Parma, in Emilia-Romagna. The case for Parma is that parmigiana refers to Parma and because Parmesan cheese is produced there. Sicilian food writers have several different explanations for a Sicilian origin. According to author Pino Correnti, the word parmigiana derives from the Sicilian word for damigiana, a wicker sleeve used both for wine bottles and the hot casserole in which the dish would be prepared and served. Authors Mary Taylor Simeti, Vincent Schiavelli, and several others write that the name derives from the Sicilian word for 'louver', palmigiana. The angled horizontal slats of a louver would resemble the layering of eggplant slices in the dish. Writer Franca Colonna Romano Apostolo suggests that the name is parmiciana, which means 'Persian' in Sicilian. Wright traces the origin of parmigiana to Naples. The ancestor of the modern dish appears in Vincenzo Corrado's cookbook Il cuoco galante from 1786. His recipe described eggplant seasoned with butter, herbs, cinnamon, other spices, and grated Parmesan cheese, which was then covered with a cream sauce of egg yolks before being baked in an oven. The modern version with Parmesan and tomato ragù as key ingredients appears several years later in Ippolito Cavalcanti's cookbook Cucina teorico-pratica, which was published in Naples in 1837. According to Wright, this suggests that the dish evolved in Naples during this time frame, which coincided with the increasing popularity of the tomato in Italian cuisine. Author Marlena Spieler agrees with a Neapolitan origin of the dish for the same reasons.

Pasta mollica

Pasta mollica

Pasta and sauce made with anchovies, garlic, tomato and breadcrumbs

Pasta 'ncasciata

Pasta 'ncasciata

Noodle casserole with eggplant and cheese

Pasta with lu'ntruppc

Pasta with lu'ntruppc

Pasta with tomato sauce made with meat and sausage

Pasta zucchine e gamberetti

Pasta zucchine e gamberetti

Pasta with zucchini and shrimp

Peperoni ripieni

Peperoni ripieni

Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved bell peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking. The Cantonese version of stuffed peppers is part of a street food called Three Fried Stuffed Treasures , with stuffed peppers, stuffed aubergines, and stuffed sausage. Though with different vegetables and meat, the stuffing is all the same: dace fish paste. After assembling the fish paste, it is deep-fried. It is usually served with Worcestershire sauce, or can be served without sauce. Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular recipe.

Pollo alla cacciatora

Pollo alla cacciatora

Cacciatore or cacciatora refers to an Italian meal prepared with onions, herbs, usually tomatoes, often peppers, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora), abbacchio (abbacchio alla cacciatora), an Italian preparation of lamb, capon (cappone alla cacciatora) or potatoes (patate alla cacciatora).

Pollo alla potentina

Pollo alla potentina

Spicy stewed chicken with onions, chili peppers, wine, tomatoes, herbs, lemon juice

Rafanata

Rafanata

Rafanata is an egg-based dish from the Basilicata region of Italy. It is a type of baked frittata made with eggs, horseradish, potatoes, pecorino cheese, and extra virgin olive oil. Rafanata is typical of the Carnival and winter periods. It is featured in Jamie Oliver's book Jamie Cooks Italy. With a ministerial decree of 25 February 2022, rafanata entered the list of traditional Lucanian agri-food products .

Riso al forno

Riso al forno

Oven-baked rice casserole with meat, cheese, onion, garlic, tomatoes, herbs and spices

Sagna chine

Sagna chine

Easter lasagna, made with layered pasta, ground pork, tomatoes, hard boiled eggs, peas, cheese, mushrooms, artichokes, celery

Sartù di riso

Sartù di riso

Sartù di riso is an Italian dish typical of the city of Naples, in the Campania region. It is prepared with rice seasoned with ragù, peas, pancetta, mushrooms, fior di latte or provola, meatballs, sausages, boiled eggs and, traditionally, with chicken livers. The whole is baked and then turned out before being served.[citation needed] It can be presented both in the sauce version, with ragù, and in white, without it.

Scialatielli

Scialatielli

Scialatielli or scialatelli ɛlli]), also known as sciliatielli or scivatieddi, is a short, thick pasta with a rectangular cross section and an almost straight but slightly irregular, slightly curvy shape. It is typical of modern Campanian cuisine, having originated on the Amalfi Coast as a chef's specialty, but it has also spread in nearby regions such as Calabria and Basilicata (respectively, in the area of Catanzaro and Potenza). Scialatiello (singular for scialatielli) may come from Neapolitan scigliatiello or sciliatiello, a derivative of the verb sciglià ('to ruffle'), and it roughly translates to "ruffled": scialatelli look like "ruffled" strips of pasta when set in a dish, as each strip has a slightly irregular shape after being hand-made and plainly cut by a kitchen knife. Another theory about this pasta name is that it comes from Neapolitan scialà ('to enjoy' or 'to spend a lot') and tiella ('pan'), though it might be folk etymology resulting from a linguistic corruption of the original word.[original research?]

Seafood

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Seppie ripiene

Seppie ripiene

Stuffed cuttlefish or squid

Spezzatino di agnello

Spezzatino di agnello

Timballo

Timballo

Timballo is an Italian baked dish consisting of pasta, rice or potatoes, with one or more other ingredients included. Variations include the mushroom and shrimp sauce timballo Alberoni, named after Giulio Alberoni, and the veal and tomato sauce timballo pattadese. The name comes from the French word for 'kettledrum' (timbale). Varieties of timballo differ from region to region, and it is sometimes known as a bomba, tortino, sartù (a type of Neapolitan timballo with rice and tomato sauce) or pasticcio (which is used more commonly to refer to a similar dish baked in a pastry crust). It is also known as timpano and timbale. It is similar to a casserole and is sometimes referred to in English as a pie or savory cake.

Burrino

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Burrino

Pear-shaped stretched curd cheese with a butter center

Caciocavallo Podolian

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Caciocavallo Podolian

Caciocavallo Podolico is a traditional Italian cheese made from the milk of the Podolica breed of cows, known for its unique teardrop shape and rich flavor. It is a type of stretched-curd cheese that is typically enjoyed on its own or paired with wines and other foods.

Caciocavallo Podolico Lucano

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Caciocavallo Podolico Lucano

Per caciocavallo podolico s'intende quella particolare varietà di caciocavallo prodotta esclusivamente con il latte delle vacche Podoliche, alla maniera tradizionale e solo in certi periodi dell'anno. Questa razza bovina viene allevata in Abruzzo, Basilicata, Calabria, Campania, Molise e Puglia. Dove il pascolo è povero, l'acqua poca ed è duro sopravvivere, la razza podolica, una razza di origine ucraina introdotta durante le invasioni barbariche, trova il suo ambiente naturale. Il caciocavallo podolico è un formaggio nobile, consumato soltanto in tavola, solitamente alla fine dei pasti. Un avanzato grado di stagionatura gli conferisce una serie di qualità organolettiche: profumi complessi, di pascolo e di macchia, nonché una persistenza gustativa inimitabile. Le varietà più conosciute di questo formaggio sono:

Caciocavallo Silano

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Caciocavallo Silano

Semi-hard spun curd cheese made from cow's milk, from Apulia, Basilicata, Calabria, Campania and Molise, Italy

Canestrato di Moliterno

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Canestrato di Moliterno

Canestrato is a hard cheese from the Italian regions of Basilicata, Apulia, Sicily, and Abruzzo, made from a mixture of sheep milk and goat milk. It is listed on the Ark of Taste. The cheese is typical in Basilicata. It is also a specialty of Castel del Monte, Abruzzo. The Apulian variety is made using Levilactobacillus brevis. Canestrato varietals include:

Capocollo

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Capocollo

Capocollo or coppa ( Italian: [ˈkɔppa]) is an Italian and French (Corsica) pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham or prosciutto typically is. This cut is typically called capocollo or coppa in much of Italy, Corsica, and southern Switzerland (Ticino and the Grisons). This name is a compound of the words capo ('head') and collo ('neck'). Regional terms include capicollo (Campania and Calabria) and capicollu (Corsica).

Casieddu

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Casieddu

Casieddu is a traditional Italian cheese made from goat's milk, typically produced in the Basilicata region. It has a slightly acidic taste and can be consumed fresh or aged, often wrapped in fern leaves for added flavor.

Cialledda

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Cialledda

Bread and tomato salad

Fagioli Bianchi di Rotonda

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Fagioli Bianchi di Rotonda

White Rotonda beans grown in Pollino National Park, Potenza, Basilicata, Italy

Fagiolo di Sarconi

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Fagiolo di Sarconi

Borlotto, Cannellino and other beans grown in Potenza, Basilicata, Italy

Fichi secchi

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Fichi secchi

Dried figs, for example, dipped in chocolate (fichi secchi al cioccolato)

Fiori di zucca ripieni

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Fiori di zucca ripieni

Stuffed and fried squash blossoms

Frisella

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Frisella

Rusk-like double-baked wheat roll, commonly topped with fresh tomatoes, basil, salt and olive oil

La Pezzenta sausage

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La Pezzenta sausage

Lampascioni

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Lampascioni

When cooked or pickled, the bulb of the muscari comosum flower (hyacinth) is edible and in included in many dishes

Lenticchia di Altamura

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Lenticchia di Altamura

Laird and Eston lentils grown in Apulia and Basilicata, Italy

Lucanian Cacioricotta

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Lucanian Cacioricotta

Cacioricotta is a traditional cheese from Southern Italy, particularly produced in the regions of Basilicata, Apulia, and Calabria. It has a sweet flavor, a soft and compact texture, and is typically made from goat's milk, although variations can include sheep or cow milk.

Lucanica

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Lucanica

Lucanica was a rustic pork sausage in ancient Roman cuisine. Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman soldiers from Lucania. It has given its name to a variety of sausages in Mediterranean cuisine and its colonial offshoots, including:

Lucanica di Picerno

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Lucanica di Picerno

Pork sausage from Potenza, Basilicata, Italy

Manteca

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Manteca

Manteca cheese is a soft, creamy cheese from Italy, characterized by a buttery center and a stringy, smooth exterior. It is often enjoyed with bread or pears and has a rich history linked to the transportation of butter.

Melanzana Rossa di Rotonda

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Melanzana Rossa di Rotonda

Red eggplant from Potenza, Basilicata, Italy

Padraccio

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Padraccio

Padraccio is an Italian cheese made in Basilicata, typical of the Pollino National Park area. It is recognized as a prodotto agroalimentare tradizionale of Basilicata. The cheese is made from a mixture of the milk of the Lucana grey goat (capra grigia lucana) – a rare breed of goat from the Apennines – and sheep's milk. Padraccio is produced between April and July. Raw milk is heated to 37–38 °C (99–100 °F) degrees before the (sheep or goat) rennet is added. The cheese sets in 20–30 minutes. When the curds break, the cheese is transferred to a wicker container and worked with the fingers. It is then pressed, using the flat of the hand, to end up with a spherical shape. Finally, this fresh cheese with no added salt needing no ripening time is wrapped in fern leaves.

Pallone di Gravina

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Pallone di Gravina

Pallone di Gravina is a semi-hard cheese made from cow's milk, originating from the regions of Basilicata and Apulia in southeast Italy. It is known for its unique balloon shape and is best enjoyed after being aged for at least twelve months.

Pane di Matera

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Pane di Matera

Loaf bread made with durum wheat and/or semolina that has a hard crust and straw yellow colored crumb interior, from Matera, Basilicata, Italy

Panzerotti

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Panzerotti

Panzerotti,[a] also known as panzarotti,[b] are savory turnovers, originating in the Apulia region of Italy, which resemble small calzones, both in shape and dough used for their preparation. The term usually applies to a fried turnover rather than an oven-baked pastry , although calzones and panzerotti are often mistaken for each other. The noun panzerotto comes from a diminutive of panza, a regional variation of Italian pancia (lit. 'belly' or 'tummy'), referring to the distinctive swelling of the pastry which resembles a belly bloating. Although etymologically related, the word pansòti ( Ligurian: [paŋˈsɔtˑi]) refers to an unrelated dish, a type of ravioli typical of Genoa.[citation needed]

Pasta

Side, Snack, Appetizer

Pasta

Capunti, orecchiette, tapparella, lucane chiappute, troccoli

Pecorino di Filiano

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Pecorino di Filiano

Pecorino di Filiano is a firm cheese from the Basilicata region of Italy made from sheep milk. It was granted protected designation of origin in 2007. Pecorino di Filiano is produced in the province of Potenza.

Peperone di Senise

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Peperone di Senise

Peperone di Senise is a variety of bell pepper typical of Senise, a town in the province of Potenza. It is a cultivar of Capsicum annuum sweet, with thin pericarp and low water content. Since 1996, Senise bell pepper is recognized as a fruit and vegetable product with a protected geographical indication (PGI).

Peperoni al forno

Side, Snack, Appetizer

Peperoni al forno

Oven baked sweet peppers, for example, baked with vegetables, stuffed and baked

Polpette di melanzane

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Polpette di melanzane

Eggplant fritters or meatballs, made with eggplant, breadcrumbs, cheese, capers

Puccia

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Puccia

Bread made with pizza dough baked in a wood-fired oven, commonly used to make sandwiches filled with meatballs, prosciutto, cheese, tuna, anchovies, capers, tomatoes, vegetables

Salume

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Salume

Salumi are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella. The word salume, 'salted meat', derives from the Latin sal, 'salt'.

Soppressata stored in olive oil

Side, Snack, Appetizer

Soppressata stored in olive oil

Sott'olio

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Sott'olio

Vegetables, fish, preserved in olive oil and vinegar, made with anchovies, tuna, artichokes, onions, chili peppers, dried tomatoes

Strazzata

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Strazzata

Strazzata is a traditional focaccia from the Basilicata region of Italy, characterized by its donut shape and a hole in the center. It is made with soft wheat flour, durum wheat semolina, water, natural yeast, and is often flavored with coarsely chopped chili pepper, making it a popular choice for festive occasions.

Taralli

Side, Snack, Appetizer

Taralli

Taralli are toroidal Italian snack foods, common in southern Italy. Wheat-based crackers similar in texture to breadsticks, taralli can be sweet or savory. Taralli are classically formed into rings or ovals about 10 to 12.5 cm (3.9 to 4.9 in) in circumference. Smaller taralli, called tarallini, with a circumference of 3.8 to 7.8 cm (1.5 to 3.1 in), are sold commercially. According to Malcolm Gladwell in his book Outliers, "Sweets such as biscotti and taralli used to be reserved for Christmas and Easter; in Roseto they were eaten year-round."

Vegetables

Side, Snack, Appetizer

Vegetables

Fagiolo di Sarconi, Peperone di Senise, Melanzane Rosse di Rotonda (red eggplant), olives, Vulture olive oil

Vincotto

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Vincotto

Vincotto is a dark, sweet, thick paste produced in rural areas of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes, including Primitivo, Negroamaro, and Malvasia Nera, and before the grapes are picked they are allowed to wither naturally on the vine for about thirty days. In Roman times it was known as sapa in Latin and epsima in Greek, the same names that are often used for it in Italy and Cyprus, respectively, today. Although it may be used as a basis to make sweet vinegar, vincotto has a pleasant flavor and is not a type of vinegar. This additional product is called "vinegar of vincotto", "vincotto vinegar" or "vincotto balsamic" and can be used in the same way as a good mellow balsamic vinegar.

Vulture

Side, Snack, Appetizer

Vulture

Extra virgin olive oil made from Ogliarola del Vulture, Coratina, Cima di Melfi, Palmarola, Provenzale, Leccino, Frantoio, Cannellino, Rotondella, Laudiola and Nocellara olives, from Potenza, Basilicata, Italy

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