Basilicata Food
Basilicata
The cuisine of Basilicata is mostly based on inexpensive ingredients and deeply anchored in rural traditions.
Pork is an integral part of the regional cuisine, often made into sausages or roasted on a spit. Famous dry sausages from the region are lucanica and soppressata. Wild boar, mutton, and lamb are also popular. Pasta sauces are generally based on meats or vegetables. Horseradish is often used as a spice and condiment, known in the region as "poor man's truffle".[132] The region produces cheeses like Pecorino di Filiano, Canestrato di Moliterno, Pallone di Gravina, and Paddraccio and olive oils like the Vulture.[133] The peperone crusco, (or crusco pepper) is a staple of the local cuisine, defined as the "red gold of Basilicata".[134] It is consumed as a snack or as a main ingredient for several regional recipes.[135]
Among the traditional dishes are pasta con i peperoni cruschi, pasta served with dried crunchy pepper and bread crumbs;[136] lagane e ceci, also known as piatto del brigante (brigand's dish), pasta prepared with chick peas and peeled tomatoes;[137] tumact me tulez, tagliatelle-dish of Arbëreshe culture; rafanata, a type of omelet with horseradish; ciaudedda, a vegetable stew with artichokes, potatoes, broad beans, and pancetta;[138] and the baccalà alla lucana, one of the few recipes made with fish. Desserts include taralli dolci, made with sugar glaze and scented with anise and calzoncelli, fried pastries filled with a cream of chestnuts and chocolate.
The most famous wine of the region is the Aglianico del Vulture; others include Matera, Terre dell'Alta Val d'Agri, and Grottino di Roccanova.[139]
Basilicata is also known for its mineral waters which are sold widely in Italy. The springs are mostly located in the volcanic basin of the Vulture area.
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