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Journey into the flavours of Basilicata
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| From the Sassi di Matera to the expanses of wheat fields near Potenza, some of the most impressive scenery in the south of Italy is hidden away in the heart of the Basilicata region. Food flavours are just as sharp and intense as in days gone by, and enchant you with their wholesome goodness; there are cheeses, vegetables, sweets and wonderful first courses accompanied by local wines, such as Aglianico del Vulture. |
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MATERA, LAND OF STONE AND MANY FLAVOURS |
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Matera resembles a Christmas crib carved out of white stone, too small to be inhabited and too large to be kept in a museum. It is a city known for its 'Sassi' or stones, the ancient quarter which Unesco has declared part of World Heritage.
This ancient site is very picturesque and also boasts a culinary tradition based on strong peasant flavours. Amongst typical dishes are lamb cooked in a pignata, or earthenware pot, and flavoured with breadcrumbs, carrots, cheese and sausage, or al cuturillo, cooked with chicory.
Also exceptional are the pasta-based first courses, such as the typical orrecchiette, dressed with cherry tomatoes and cacioricotta, the wonderfully scented local cheese.
However, there are numerous regional specialities in Basilicata, and it is well worth the effort to seek out some of the most typical. In the province of Potenza pupazzella are worth trying (small round hot peppers in vinegar filled with anchovies and parsley) and pasta with lu'ntruppc (a tasty meat sauce made with meat and sausage). |
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| The expanses of golden wheat, the spectacular lakes around Venosa and the historic towns of Basilicata are so picturesque that they have been used as natural film-sets by photographers and directors. Gabriele Salvatores directed his latest film, Io non ho paura in the countryside around Potenza, while the inhabitants of Barile still remember Pier Paolo Pasolini filming the scene of the slaughter of the innocents from his film Il Vangelo secondo Matteo, which he located in the sheshe quarter (the town's ancient grottoes). Francesco Rosi, too, and Lina Wertmüller as well as many other directors have been seduced by the fascination of this land, who apart from the scenery were also able to enjoy the cuisine and local wines, as the restaurant owners who had them as guests remember. The best of these are the ones produced in the vicinity of the lakes of Monticchio, in the province of Potenza, home of DOC (Denominazione di Origine Controllata- Controlled Denomination of Origin) Aglianico, a wine also appreciated by the poet Horace. A noteworthy red, it is perfect to accompany the excellent local cheeses, including DOP (Denominazione di Origine Protetta- Protected Denomination of Origin) Pecorino di Filiano, a matured cheese made from unpasteurised milk, caciocavallo, fresh goat's cheeses and the much-prized cacioricotta lucano, a real delicacy. |
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 Hotel Sassi
Via S. Giovanni Vecchio, 89
Matera
Tel: 0835.331009
Fax: 0835.333733
Converted from the ancient dwellings inhabited by peasant families until the Sixties, the hotel is just a few steps away from the very central Piazza Vittorio Veneto, facing the cathedral.
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