A hearty stew made with lamb or goat meat, cooked slowly in a clay pot with onions, potatoes, tomatoes, and wild herbs. The dish is traditionally cooked over a fire or in an oven, offering tender meat with deep, earthy flavors. 1)
Strascinati is a type of traditional pasta that is similar to orecchiette. In this dish, it is typically served with breadcrumbs toasted in olive oil, garlic, and hot chili pepper, creating a simple but flavorful dish. 2)
A vegetable stew made with artichokes, potatoes, fava beans, and pancetta. This dish represents the peasant roots of Basilicata cuisine, combining fresh vegetables and cured meats into a nourishing, rustic meal. 3)
This is a dish featuring salted cod (baccalà) that is cooked with peppers, tomatoes, garlic, and olive oil. The peperoni cruschi, a local dried pepper, adds a distinctive sweet and spicy touch to this seafood classic. 4)
A shepherd’s dish made with mutton or sheep, slow-cooked with tomatoes, potatoes, onions, and wild herbs. This traditional stew reflects the region’s pastoral heritage and is deeply flavorful. 5)
A type of handmade pasta known as lagane (similar to wide tagliatelle) served with chickpeas in a sauce made with olive oil, garlic, and sometimes tomatoes. This simple yet hearty dish has ancient origins and is a favorite in Basilicata. 6)
A dish of stale bread soaked in water and then cooked with garlic, peppers, and wild herbs, sometimes enriched with egg or cheese. It's a classic example of the resourcefulness of peasant cuisine. 7)
These dried sweet peppers are a unique ingredient in Basilicata cuisine. Often fried and served as a snack or used to flavor dishes like pasta or fish, they add a crunchy and sweet element to many local recipes. 8)
The famous bread from Matera, made from durum wheat and naturally leavened. It has a thick crust and a soft, airy interior, making it perfect for eating with cheese, cured meats, or olive oil. This bread is so beloved that it has PGI (Protected Geographical Indication) status. 9)
A bean and chestnut soup that combines white beans with chestnuts, garlic, and herbs. This is a warm and comforting dish often enjoyed in winter, celebrating local produce like chestnuts from the mountains. 10)
A fried egg dish made with the iconic peperoni cruschi. The sweet and slightly spicy peppers are fried until crisp and then mixed into the frittata, creating a flavorful and colorful dish. 11)
A traditional sausage from Basilicata, often made with pork, fennel seeds, and spices. The Lucanica sausage dates back to Roman times and can be enjoyed fresh, smoked, or cured. 12)
A dish made with mashed fava beans and sautéed wild chicory, drizzled with olive oil. This simple but nutritious dish is a staple of rural cuisine, balancing the bitterness of chicory with the creaminess of fava beans. 13)
A horseradish-flavored frittata, popular in the winter months. Rafano (horseradish) is grated and mixed with eggs, pecorino cheese, and potatoes, creating a bold and pungent flavor. 14)
Stuffed eggplants filled with a mixture of breadcrumbs, cheese, tomatoes, and herbs, then baked until golden. This dish is often served as a main course or a hearty side. 15)