Sitting down to the Basilicata region

Hotels Sitting down to the Basilicata region
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Sitting down to the Basilicata region

One region, two seas and a gastronomic melting pot - Taking a trip to the Basilicata region means a voyage of discovery, a land where two seas lap the shores, and between them, lies marked differences in morphology and cultural roots; a region whose landscape can change dramatically from one mile to the next: the coast shifts from jagged to sandy, the lakes lead you to mountains, castles and farms complete the picture. In this unspoilt and protected environment, where the air is clean and the waters crystal clear, the Etruscans planted the first vines (Ellenico, today known as Aglianico), the Swabian people grew radish that was imported from North Europe, which is still grown widely in many internal areas, and the Arabs brought oranges, juniper, raisins, and almonds with them. From the Antilles the Spanish carried with them the Senise pepper and ways of cooking it, locals still use the scapece method (boiled in water and vinegar so bitterness is avoided), and introduced grattonate (chopped tripe boiled in a meat broth), then millifanti (small pieces of kneaded flour grated and boiled in broth) or the minestre di mollignami (aubergine soup). Let’s not forget the French who introduced a number of delicacies, such as the biancomangiare (prepared using milk and pasta), porrata (a leek dish), pea soup with cacio cheese and eggs, black pudding pie and black-puddings.

Mischiglio renaissance and fresh pasta - There are over ten different kinds of fresh pasta in the Basilicata region, and each one is unique to the area where it is made. Late on in the Renaissance period, in the towns of Fardella, Teana and Calvera, which were already part of the County of Chiaromonte, a pasta called mischiglio was made out of a mix of flours made from pulses, chickpeas, barley, bran and broad beans, it was served with cacioricotta cheese and strips of peppers. This legendary dish, prepared by most local families, is today served in some restaurants, where chefs enjoy dreaming up and surprising clients with new ways of cooking it. Local cuisine also embraces other lends of fresh pasta, tapparelle (large earshapes) from the village of Lagonegrese, manate (tagliatelle) from Potentino, firricieddi (short twists) from the Val d’Agri, rascatielli (small screw shapes) from the Sarmento Valley, maccaruni pu cuott’ (maccheroni with baked figs) from Montalbano, orecchiette (ear-shaped), and scorze di mandorle (fresh pasta made with almond flakes) from Materano, capone (long screw shapes) from Genzano, lacane chiappute (wide tagliatelle) from Acerenza, and abd cingul’ (morsels of fresh pasta) from Rionero. All of these fresh pastas are normally served with a tomato based sauce, or on-the-vine or plum varieties, and are topped off with a grating of pecorino (goat’s cheese) normally made in the Vulture area or in the mountains of the Val d’Agri, which are in the Regional Park of Gallipoli Cognato, but also in the unpolluted farmed lands of the Pollino National Park.

At Basilicata, there is tourist accommodation available in hotels, farm holiday, farmhouse, residence self-catering accommodation, b&b, rooms for rent, holiday homes, camp sites and tourist villages.

The realization of these pages was possible thanks to the contribution of the APT Basilicata