Basilicata

Basilicata is a place where silence, scents, flavours and colours carry visitors far away from everyday stress, offering truly unique sensations. In the villages perched among the woods and in the forests covering the mountains, the air is pure, the flavours are genuine, and natural beauty blends with history to satisfy any thirst for knowledge. Traditional Lucanian cooking is based entirely on local produce. The undisputed star of the Lucanian table is durum wheat pasta, made by hand. Sauces are richly flavoured and always feature chilli pepper, known locally as diavolicchio. Two typical bread-based dishes of Basilicata are panella and pancotto, which recur throughout Lucanian cooking. Lamb is widely eaten, as are cazmarr, offal meatloaf and cutturiddi, a kind of stew. Lamb’s head, baked in the oven and seasoned with pecorino and oregano, is also much loved. Among the meats, lucanica is famous: a sausage of lean pork, made without additives. Vegetables are another strength of Lucanian gastronomy and, together with chilli, make for tasty dishes. Worth mentioning are the vegetable calzone, ciammotta, cialledda with broad beans, potatoes and artichokes, and lampascioni salad. Among the most important wines of Basilicata are Aglianico del Vulture, produced in the province of Potenza, and Grottino di Roccanova. In our Mangiamo Italiano shop you will find Lucanian delicacies from many Italian producers – among the finest Italian products and true stars of our made in Italy.