Main

Acquasale lucana

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

Drink

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 (doc) 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.

Drink

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. the adjective "lucano" comes from lucania, another name for basilicata.

Dessert, Sweet

Babà Napoletano

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

Main

Baccalà alla lucana

Cod with bell peppers

Main

Baccalà alla Romana

Salted cod stewed in tomato sauce with raisins and pine nuts

Dessert, Sweet

Bocconotti

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

Side, Snack, Appetizer

Burrino

Pear-shaped stretched curd cheese with a butter center

Side, Snack, Appetizer

Caciocavallo Podolian

Side, Snack, Appetizer

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 (anche cinque, sei anni) 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 podolico del gargano caciocavallo podolico lucano caciocavallo podolico campanotutti e tre i prodotti sono stati riconosciuti dal ministero, per iniziativa delle regioni puglia, basilicata, campania tra i prodotti agroalimentari tradizionali italiani.

Side, Snack, Appetizer

Caciocavallo Silano

Semi-hard spun curd cheese made from cow's milk, from apulia, basilicata, calabria, campania and molise, italy

Dessert, Sweet

Calzoncelli

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

Main

Calzone

A calzone (uk: , us: , italian: [kalˈtsoːne]; "stocking" or "trouser") is an italian oven-baked folded pizza, often described as a turnover, made with leavened dough. it originated in naples in the 18th century. a typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and parmesan or pecorino cheese, 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 (i.e. panzerotti), though calzoni and panzerotti are often mistaken for each other.a calzone is similar to a stromboli, an italian-american pizza turnover, 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.

Side, Snack, Appetizer

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 lactobacillus brevis. canestrato varietals include: canestrato di moliterno, a hard mixed sheep's and goats’ milk cheese from basilicata. it is matured for at least sixty days and may be eaten at table or grated. an application for pgi status was registered in 2010. canestrato pugliese puglia, a pdo cheese made in the province of foggia canestrato trentino

Dessert, Sweet

Cannaricoli

Rolled christmas fritters, made with marsala wine, eggs, sugar, and coated in honey, common at christmas

Side, Snack, Appetizer

Capocollo

Capocollo (italian pronunciation: [kapoˈkɔllo]) or coppa ([ˈkɔppa]) is a traditional italian and corsican pork cold cut (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 thin. 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 typically is.

Main

Capozzelli

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

Main

Carciofi ripieni

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

Dessert, Sweet

Cartellate

Christmas fritter, a honey and cinammon-topped pastry

Side, Snack, Appetizer

Casieddu

Dessert, Sweet

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 (such as american cuisine) 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.

Side, Snack, Appetizer

Cialledda

Bread and tomato salad

Main

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. 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.ciambotta "is a member of that hard-to-define category of italian foods known as minestre, generally somewhere between a thick soup and a stew." it is frequently likened to the french ratatouille; both are part of the broader family of western mediterranean vegetable stews.

Main

Ciaudedda

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

Dessert, Sweet

Cicerata

Mini fried pastry balls in honey

Main

Cotechinata

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

Dessert, Sweet

Cotognata

Quince paste

Dessert, Sweet

Crostata di ricotta

A crostata is an italian baked tart or pie, also known as coppi in naples and sfogliata in lombardy. 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 circa 1465, and cuoco napolitano (neapolitan cook), published in the late 15th century containing a recipe (number 94) titled crostata de caso, pane, etc..a crostata is a "rustic free-form version of an open fruit tart" that may also be baked in a pie plate.historically, it also referred to an "open-faced sandwich or canapé" because of its crusted appearance, or a chewet, a type of meat pie.

Dessert, Sweet

Cuccìa

Cuccìa is a traditional, 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.

Dessert, Sweet

Cuddura

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

Main

Cutturidd

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

Side, Snack, Appetizer

Fagioli Bianchi di Rotonda

White rotonda beans grown in pollino national park, potenza, basilicata, italy

Side, Snack, Appetizer

Fagiolo di Sarconi

Borlotto, cannellino and other beans grown in potenza, basilicata, italy

Side, Snack, Appetizer

Fichi secchi

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

Side, Snack, Appetizer

Fiori di zucca ripieni

Stuffed and fried squash blossoms

Side, Snack, Appetizer

Frisella

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

Main

Gnummareddi

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

Main

Grano al ragu

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

Drink

Grottino di Roccanova

Side, Snack, Appetizer

Lampascioni

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

Side, Snack, Appetizer

La Pezzenta sausage

Side, Snack, Appetizer

Lenticchia di Altamura

Laird and eston lentils grown in apulia and basilicata, italy

Side, Snack, Appetizer

Lucanian Cacioricotta

Side, Snack, Appetizer

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 troops or slaves from lucania.it has given its name to a variety of sausages (fresh, cured, and smoked) in mediterranean cuisine and its colonial offshoots, including: italian luganega or lucanica portuguese and brazilian linguiça bulgarian lukanka or loukanka macedonian (western dialects) lukanec/луканец or lukanci/луканци albanian (arbëresh community in italy) likëngë or lekëngë, also llukanik in albania. greek loukaniko, a fresh sausage usually flavored with orange peel spanish, latin american, and philippine longaniza, a name which covers both fresh and cured sausages arabic laqāniq, naqāniq, or maqāniq, made of mutton and some semolina modern hebrew naqniq (נקניק), an umbrella term for "sausage". basque lukainka croatian luganiga, flavored with cinnamontoday, lucanica sausage is identified as lucanica di picerno, produced in basilicata (whose territory was part of the ancient lucania).

Side, Snack, Appetizer

Lucanica di Picerno

Pork sausage from potenza, basilicata, italy

Side, Snack, Appetizer

Manteca

Drink

Matera DOC

Side, Snack, Appetizer

Melanzana Rossa di Rotonda

Red eggplant from potenza, basilicata, italy

Drink

Mineral water

Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. mineral water may usually be still or sparkling (carbonated/effervescent) according to the presence or absence of added gases. 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, or wells. the term spa was used for a place where the water was consumed and bathed in; bath where the water was used primarily for bathing, therapeutics, or recreation; and well where the water was to be consumed. today, it is far more common for mineral water to be bottled at the source for distributed consumption. travelling to the mineral water site for direct access to the water is now uncommon, and in many cases not possible because of exclusive commercial ownership rights. there are more than 4,000 brands of mineral water commercially available worldwide.in many places the term "mineral water" is colloquially used to mean any bottled carbonated water or soda water, as opposed to tap water.

Main

Minestra maritata

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

Dessert, Sweet

Mostaccioli

Mustacciuoli (also known as mustaccioli or mostaccioli) is a traditional pastry from naples, 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, they 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. mustacciolis are often sold alongside other neapolitan sweets including roccocò, raffiuoli, susamielli, and struffoli at christmas time.

Dessert, Sweet

Ossa dei morti

Hard bone-shaped cookies, though other shapes are also common, traditionally made for all souls' day

Side, Snack, Appetizer

Padraccio

Padraccio is an italian cheese made in basilicata, typical of the pollino national park area. it is recognized as a prodotto agroalimentare tradizionale (traditional regional food product) 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.

Side, Snack, Appetizer

Pallone di Gravina

Main

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, sardinian pane cottu. in the past, especially in lombardy and in tuscany, it was used to promote lactation and it was served to convalescents.

Side, Snack, Appetizer

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

Side, Snack, Appetizer

Panzerotti

A panzerotto (italian: [pantseˈrɔtto] (listen); plural panzerotti [pantseˈrɔtti] (listen), also known as panzarotto [pantsaˈrɔtto]), is a savory turnover that originated in central and southern italian cuisine which resembles a small calzone, both in shape and dough used for its preparation. the term usually applies to a fried turnover rather than an oven-baked pastry (i.e. a calzone), though calzoni and panzerotti are often mistaken for each other.

Main

Parmigiana di melanzane

Parmigiana (, italian: [parmiˈdʒaːna]), also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne], melanzane alla parmigiana [melanˈdzaːne; -ˈtsaːne ˌalla parmiˈdʒaːna], or eggplant parmesan, is an italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. the origin of the dish is claimed by the southern regions of calabria, campania, and sicily. other variations found outside italy may include chicken, veal, or another type of meat cutlet or vegetable filling.

Side, Snack, Appetizer

Pasta

Capunti, orecchiette, tapparella, lucane chiappute, troccoli

Main

Pasta mollica

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

Main

Pasta 'ncasciata

Noodle casserole with eggplant and cheese

Main

Pasta with lu'ntruppc

Pasta with tomato sauce made with meat and sausage

Main

Pasta zucchine e gamberetti

Pasta with zucchini and shrimp

Dessert, Sweet

Pastiera napoletana

Pastiera napoletana (pronounced [paˈstjɛːra], neapolitan: [paˈstjeːrə]) is a type of neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water. it is usually eaten at easter.

Side, Snack, Appetizer

Pecorino di Filiano

Pecorino di filiano is a firm cheese from the italian region of basilicata made from sheep milk. it was granted protected designation of origin (pdo) in 2007.pecorino di filiano is produced in the province of potenza, in the communes of atella, avigliano, balvano, baragiano, barile, bella, cancellara, castelgrande, filiano, forenza, ginestra, maschito, melfi, muro lucano, pescopagano, picerno, pietragalla, pignola, potenza, rapolla, rapone, rionero in vulture, ripacandida, ruoti, ruvo del monte, san fele, savoia di lucania, tito, vaglio, vietri di potenza.every year on the first sunday of september in filiano is organized the pecorino di filiano festival, where the cheese, produced by various farmers, is available to taste and buy.

Side, Snack, Appetizer

Peperone di Senise

Peperone di senise (senise bell peppe or bell pepper of 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).

Side, Snack, Appetizer

Peperoni al forno

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

Main

Peperoni ripieni

Stuffed peppers is a dish common in many cuisines. it consists of hollowed or halved 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.

Main

Pollo alla cacciatora

Cacciatore (, ; italian pronunciation: [kattʃaˈtoːre]) means "hunter" in italian. in cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora). the salamino cacciatore is a small salami that is seasoned with only garlic and pepper.

Main

Pollo alla potentina

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

Side, Snack, Appetizer

Polpette di melanzane

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

Side, Snack, Appetizer

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

Main

Rafanata

Rafanata is an egg-based dish from the italian region of basilicata. the name comes from rafano, the main ingredient of the dish, which means "horseradish" in italian. it is a kind of baked frittata made with horseradish, potato and cheese; another type of rafanata includes sausage. rafanata is typical of the carnival and winter periods. it is featured in jamie oliver's book jamie cooks italy. with ministerial decree of 25 february 2022, rafanata entered the list of traditional lucanian agri-food products (pat).

Main

Sagna chine

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

Side, Snack, Appetizer

Salume

Salumi (singular salume) are italian cured meat products made predominantly from pork. salumi include bresaola, which is made from beef, and also cooked products such as mortadella and prosciutto cotto. the word salumi comes from the italian word salume, pl. salumi "salted meat", derived from latin sal "salt". examples of salumi include: prosciutto – italian dry-cured ham that is thinly sliced and served uncooked (italian: prosciutto crudo) prosciutto di parma prosciutto di san daniele speck culatello culaccia / culatta capocollo, also known as coppa or capicola – italian and corsican pork cold cut bresaola – air dried and salted beef cotechino – type of italian sausage zampone guanciale – italian cured meat product lardo – cured and seasoned strips of pig fat lonza – meat delicacy lonzino mortadella – large italian (pork) sausage 'nduja – italian spicy, spreadable sausage made with pork pancetta – italian bacon made of pork belly meat salami – cured sausage, fermented and air-dried meat genoa salami salame di felino, traditionally produced in felino and other cities in the parma province, qualifies for prodotto agroalimentare tradizionale soppressata – italian dry salami (sausage) strolghino ciauscolo

Dessert, Sweet

Sanguinaccio dolce

Sanguinaccio dolce is an italian pudding made from pig's blood which is made creamy and sweetened with ingredients such as chocolate, milk, pine nuts, raisins and sugar. in naples, it is traditionally prepared for carnevale – the feast day before lent. it is also found in other regions of italy where 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.the dessert appears in the tv series hannibal as a favourite of hannibal lecter.

Main

Sartù di riso

Sartù di riso (or rice sartù) is a typical dish of neapolitan cuisine. 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.it can be presented both in the sauce version, with ragù, and in white, without it.

Main

Scialatielli

Scialatelli [ʃalaˈtɛlli] (also known as scialatielli [ʃalaˈtjɛlli], sciliatielli [ʃiljaˈtjɛlli] and scivatieddi [ʃivaˈtjɛddi]) 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).

Dessert, Sweet

Scorzette di Bernalda

Curved almond paste cookies topped with dark chocolate or icing

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), 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. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Seppie ripiene

Stuffed cuttlefish or squid

Side, Snack, Appetizer

Soppressata stored in olive oil

Dessert, Sweet

Sospiro

Small cream-filled glazed pastries

Side, Snack, Appetizer

Sott'olio

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

Main

Spezzatino di agnello

Lamb stew

Side, Snack, Appetizer

Strazzata

Side, Snack, Appetizer

Taralli

Taralli are toroidal italian snack foods, common in the southern half of the italian peninsula. a cracker similar in texture to a breadstick, a pretzel, a bublik, a sushki or baranki, and taralli can be sweet or savory. sweet taralli are sometimes glazed with sugar. savory taralli may be flavored with onion, garlic, sesame seeds, poppy seeds, fennel, pepper, chili or just salt. sweet and plain taralli are often dunked in wine.

Dessert, Sweet

Taralli

Taralli are toroidal italian snack foods, common in the southern half of the italian peninsula. a cracker similar in texture to a breadstick, a pretzel, a bublik, a sushki or baranki, and taralli can be sweet or savory. sweet taralli are sometimes glazed with sugar. savory taralli may be flavored with onion, garlic, sesame seeds, poppy seeds, fennel, pepper, chili or just salt. sweet and plain taralli are often dunked in wine.

Drink

Terre dell'Alta Val d'Agri

Dessert, Sweet

Tette delle monache

Pastry filled with pastry cream

Main

Timballo

Timballo is an italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included. variations include the mushroom and shrimp sauce timballo alberoni, named after giulio alberoni; and the veal and tomato sauce timballo pattadese.

Dessert, Sweet

Torciglione

Serpent-shaped strudel with almonds, apples and figs

Dessert, Sweet

Torta caprese

Torta caprese is a traditional italian cake made with chocolate and either almonds or hazelnuts. named for the island of capri from which it originates, the cake is widely known and especially popular in nearby naples, italy.with many variations, the core recipe combines softened butter at room temperature with sugar followed by egg yolks. once combined, the remaining ingredients are added, including finely minced almonds, chocolate (melted using a bain-marie), and whipped egg whites. after baking, the cake has a moist interior with a thin, hard shell — typically dusted with powdered sugar. it is sometimes made with a small amount of strega or other liqueur.

Side, Snack, Appetizer

Vegetables

Fagiolo di sarconi, peperone di senise, melanzane rosse di rotonda (red eggplant), olives, vulture olive oil

Side, Snack, Appetizer

Vincotto

Vincotto (lit. 'cooked wine') 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.the paste is made in the emilia romagna, veneto, lombardy, apulia, basilicata, sardinia and marche regions of italy.

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

Dessert, Sweet

Zeppole

A zeppola (italian: [ˈdzeppola]; plural: zeppole; sometimes called frittelle, and in sardinia the italianized zippole or zeppole sarde from the original sardinian tzípulas) is an italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. this fritter is 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. it is eaten to celebrate saint joseph's day, which is a catholic feast day.a basic recipe for zeppole, aka ricotta donuts, consists of one pound of ricotta cheese, two cups of enriched flour, five slightly beaten eggs, a pinch of salt, five tablespoons of sugar, four teaspoons of baking powder, and one teaspoon of vanilla. first, mix all of the ingredients in a bowl with a wooden spoon. then, pre-heat vegetable oil on the stove at a medium temperature. next, drop the dough, with a teaspoon, in the hot oil until it is golden brown. while it is in the oil, you should turn the pastry as it comes to the top. then, remove the zeppole from the oil and place it onto brown paper to cool. once the pastries are cooled, place a few of them in a brown paper bag with 10x powdered sugar. once they are in the bag, shake the bag until all of them are evenly coated with sugar. they should be served hot but can easily be reheated at a later time.

Dessert, Sweet

Zuccotto

Zuccotto (pronounced [dzukˈkɔtto, tsuk-]) is an italian dessert with origins in florence. zuccotto is a semi-frozen, chilled dessert made with alchermes, cake and ice cream. it can be frozen, then thawed before serving. this dessert is traditionally made in a special pumpkin-shaped mold (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.