Genuine rustic dishes from the Basilicata tradition that make use of local products: from the Capsicum pepper to homemade bread, from mutton to pasta, proposed in a typical regional recipe. Here's a menu for serving up all the flavours of Basilicata. |
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| ANTIPASTO | |
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> Friselle and tomatoes
A typical speciality also in nearby Puglia, where they are usually made using hard or whole wheat, in Basilicata "friselle" or "frisedde" are made using soft wheat. This particular type of bread shaped like a doughnut is crisped up in the oven: for this reason, when it is served it needs to be softened up with water and vinegar. It makes an excellent antipasto or companion to an aperitif. | |
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| FIRST COURSE | |
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> Fusilli with breadcrumbs
This is a traditional recipe from the Basilicata region that is prepared for the celebrations of San Giuseppe on 19 March, as an exception to the rule during fasting for Lent. This dish stands out for the simplicity of its ingredients, which summon up all the aromas of Basilicata's cuisine. | |
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| SECOND COURSE | |
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> Sirloin of Lamb with Mediterranean Flavours
A robust second course dish with flavours that enhance the lamb. This is the most typical meat from the Basilicata region, and here it is perfumed with an all-Mediterranean aroma of dried tomatoes and olives. | |
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| SIDE DISH | |
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> Peperonata
A hearty and flavoursome dish that goes perfectly with the lamb. The original recipe calls for the use of Senise peppers, an excellent local variety of the capsicum pepper. | |
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| DESSERT | |
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> Mostaccioli
This rhomboid shaped dessert is typical in all southern regions of Italy, where it is served at Easter and Christmas. The variation from the Basilicata region is aromatised with cinnamon, cloves and coffee. | |
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