The art of cooking is one of the most telling
signs of the culture of a people. The Lucano cuisine is
that of a pastoral and agricultural people. It is simple,
fresh fare and often spontaneous in its preparation, combining
in a variety of ways that which the land has produced. This
is a cuisine very tied to tradition and religious events:
in fact, many dishes are prepared only in accordance with
certain holidays.
Basilicata's uniquely variable weather patterns
and countryside, with its centuries old forests and its
green pastures that gently slope towards fertile valley
floors, allow for the realization of true culinary treasures.
Aglianico del Vulture, a DOC wine of Greek origin from the
northern region of Basilicata, is considered one of Europe's
best reds. The variety of cheeses is extremely wide.
Among
them are the Pecorino di Filiano e Moliterno and the Caciocavallo
Podolico. The mountain air allows for the production of
excellent cured meats and honey. Sarconi Beans and Senise
Peppers are highly prized. Extra Virgin Olive Oil is produced
in three different areas of the region. Strawberries, apricots,
grapes and peaches are grown all along the coast. Various
kinds of berries and chestnuts are found towards the interior,
close to the mountain slopes. The preservation of vegetables
in oil is a longstanding tradition. Durum wheat pasta, baked
goods and Matera Bread complete an offering that is unique
both for its variety and its quality.
