South Italian Cooking

One might expect the traditional cuisine of Basilicata to include a fair amount of seafood, given the region's long stretch of coast along the instep of the Peninsular boot. Not so; the inhabitants of Basilicata are called Lucani, which derives from Lucanus, or forest: Because of its inviting coastline Basilicata was visited often by raiders and colonists, and the local population as a result moved inland to the rugged highlands.

As a general rule, the cuisine is fairly simple, with fresh meats and seasonal vegetables, as well as sausages and such, in particular the Luganega, a long smooth-sided (no links) sausage that was well known and highly admired by the Ancient Romans and continues to delight today.

Olive oil is the fat of choice, while the predominant spice is hot pepper, locally known as diavulicchiu (little devil), frangisello (saddle breaker), or cerasella. Dishes made with hot pepper are often referred to as farmers' or shepherds' meals because hot pepper was so important in the rural diet.

Wines? Aglianico del Vulture, a powerful red that can also display great finesse, is drawing considerable, well deserved attention from the wine press. Do try a bottle with a thick, hearty steak.

Recipes from Basilicata on Site