Typical dishes of Basilicata

Basilicata: land of traditions

The Basilicata it is a region tied to its roots, to the products of its land and is rich in culinary traditions: simple flavors that always carry “up” what his land gives.

The recipes that can be tasted in the land of Basilicata

Typical dishes are:

• The carp: ancient recipe from Matera. It is a legume and cereal soup: perfect for warming up on the coldest winter days;
• The pecora alla pignata: is prepared in the Alta Murgia, on the border with Puglia. E’ a stew of sheep and vegetables cooked in an earthenware pan: traditional container for cooking the most particular dishes;
• The almond paste peel: they are biscuits made from almond paste covered with dark chocolate in the shape of a cat's tongue. Excellent to accompany coffee;
• The ricotta cake: is a sweet of pastoral origins made with ricotta. It is a ricotta-filled tart, sugar and eggs: it is also available in the savory version. E’ a specialty that was not lacking among the poorest families;
• The Fucuazza with the prime minister: one of the specialties also of Calabria and Puglia (in primis). Cooking is done in a wood oven: the focaccia is leavened with a mother yeast dough and seasoned with extra virgin olive oil, tomato sauce and oregano;
• The Strazzata: it is a salty donut made from soft wheat flour and durum wheat semolina, water, yeast, sale, lots of pepper to make it tastier;
• The feud: is a vegetable-based stew. Excellent to eat in all seasons both to combine with meat and fish dishes but also as a single dish of a very tasty delicacy. Typical dish of Basilicata: it can be eaten both hot and cold and should be accompanied by a slice of toasted bread;
• The cod alla potentina: was born at the time of Frederick II of Swabia. The king loved this dish so much that he had cod shipped from Northern Europe to never run out of it. It has since become a staple of the region's cuisine. The fish is paired with peppers “cruschi” enriched with capers and olives;
• I underwire fusilli with cacioricotta: this dish is typical of the Lucanian tradition. E’ served on holidays with pepperoni “cruschi” (crunchy like chipos): one of the tastiest dishes.