The typical cuisine of Basilicata is entirely based on local products, skillfully combined in typical dishes of ancient tradition.
The protagonist is the durum wheat pasta to create certain types of pasta. Typical are the 'lagane' - small rough shaped lasagne, or the rolled 'miniuch' similar to spaghetti.
Panella - large forms of bread with a mixture of flour and boiled potatoes - and the pancotto - slices of toasted bread softened in broth and enriched with eggs - are two typical dishes based on bread, another recurring ingredient in local cuisine.
Many traditional dishes are based on lamb meat, such as cazmarr, and the cutturiddi, a kind of stew.
Another well know dish is Lucanica, a sausage of lean pork, prepared in many variations, without the use of additives.
Vegetables are essential for the gastronomy of Basilicata. Combined with chilli they offer a wide variety of tasty dishes such as ciammotta (fried potatoes, peppers and aubergines topped with tomato) and the cialledda with (broad beans, potatoes and artichokes)
A superb vegetarian dish is the 'lucana herb dish', onions, aubergines, peppers, tomatoes, garlic, basil and parsley cooked together and seasoned with olive oil.
The food of Basilicata gets its taste from its strong spicy ingredients. It is rich in flavours of wild herbs, tomatoes and olives. Red peppers are popular, as our matured sheep and goat cheese.
Desserts are simple but delicious based on grain, nuts and a particular use of local cheeses
Basilicata wines are rich and strong, deep red Aglianico, and tasty whites like Asprinio, Malvasia, and Moscato.