Food and Wine

You might hear the cuisine from this region referred to as cucina lucana. The origin of this name is related to the Latin term “lucus” meaning forest which gave the region the name “Lucania.” The name Basilicata is most likely from the Byzantine period; at that time it was known as ‘Basiliskos’. Therefore, the two names and their derivates coexist in the contemporary lexicon, and in this region you will most likely hear both variations used. Because of the UNESCO and ‘city of culture’ designations, Matera has transformed into an excellent food city. I have made this recommendation in other regions, but if you go to the restaurants I recommend, the menus all contain a sampling of foods specific to this region, so try what looks appealing to you!

Purea di fave e cicoria and the red peperoni cruschi

As the region of Basilicata is a neighbor to Puglia, and they have much in common in terms of cuisine especially. Some regional dishes are similar, such as purea di fave e cicoria. Orecchiette, (the ‘little ear’ pasta), is also popular in this region. Of course, Basilicata has her own unique flavors and dishes to exhibit as well (read: peperoni cruschi; these are delicious dried and then fried Senise peppers; they are quite ubiquitous on menus in Matera, and exclusive to the Basilicata region). Find examples of other regional dishes here.

Wine

Local wines on the list at Osteria Pico

The Aglianico grape, especially in the Aglianico del Vulture (DOCG), is one to try in the region of Basilicata. Aglianico is also a popular grape in the Campania region to the west. The Aglianico del Vulture is more full-bodied than the popular Primitivo (the Italian name for Zinfandel), which is also produced in southern Italy, namely Puglia. The soil in the Vulture area is volcanic, related to the nearby Mount Vulture. According to Wine Searcher, the Aglianico del Vulture is harvested around two months after the first primitivo is picked in Puglia. Find out more here.

Also, why not experiment and try local grapes. Ask the waiters in the restaurants or sommeliers, and they will be happy to assist. I noticed that there was a white from the town of Venosa, where Tiziana, my colleague who recommended Osteria Pico, is from, so I snapped a picture of the menu.