Top 31 Lucano Foods

Produced in the region of Basilicata, Canestrato di Moliterno is made from whole goat's and sheep's milk. It is matured in the so-called fondaci, a type of dry, cold, but well-ventilated semi-underground warehouse typical for the Moliterno area. Depending on the length of maturation, this hard Italian cheese can be either quite sweet or piquant in flavor, and it can be found marketed in three different varieties: Primitivo, ripened for up to 6 months; Stagionato, ripened for up to 12 months, and Stravecchio, ripened for over a year.Expand

Salsiccia is a term often used as a universal name for many different types of fresh Italian sausages made with minced or ground meat flavored with spices, then stuffed into a natural pork or sheep casing. Although nowadays salsiccia can be found in almost every Italian region, it is believed that the original one was created in the region of Basilicata. The classic salsiccia lucana is made with locally bred pork meat, minced or ground, flavored with salt, wild fennel seeds, and pepper or peperoncino. There are two main varieties: the first one is made with top-quality leaner parts of meat such as loin and thighs, carefully cleaned from nerves and fat, while the second one is much greasier, made with mixed cuts of meat enriched with pork fat. Salsiccia must be cooked prior to serving - leaner ones are best when grilled, while the fattier versions are meant for stewing.Expand

Sarde con origano e pane is a traditional fish dish originating from Basilicata. The dish is usually made with a combination of sardines, breadcrumbs, pecorino, oregano, parsley, garlic, salt, and pepper. The breadcrumbs are mixed with grated pecorino, minced garlic, oregano, parsley, salt, and pepper. The mixture is placed in a greased baking tray, and the sardines are placed on top of the mixture. The process is repeated in alternating layers until the sardines are used up. The dish is baked in the oven until the sardines turn golden. Before serving, the dish is typically sprinkled with freshly chopped parsley, and it's often accompanied by bread on the side.Expand

Cavatelli e fagioli is a traditional dish originating from Basilicata. The dish is made with a combination of cavatelli pasta, beans, lard, garlic, hot peppers, and salt. The beans and cavatelli pasta are boiled in salted water, both in separate pots. The garlic and hot peppers are sautéed in lard until aromatic. Beans are added to the pan and heated through. The contents from the pan are mixed with the cavatelli pasta, and the dish is then served hot and ready to be enjoyed.Expand

Burrino is a traditional cheese hailing from Basilicata, but it's also produced using similar techniques in Campania, Molise, and Calabria. The cheese consists of an exterior layer of soft cheese and an interior of butter from the whey. The cheese is made from Podolica cow's milk, while the butter is chilled and inserted into the cheese. Burrino is shaped into a string purse (or a pear), and it's tied near the top before it's immersed in hot water. The texture is creamy, while the aromas are pungent. Burrino ripens for several weeks, and it's usually consumed by eating the butter on bread first, followed by the cheese. It's believed that the cheese was invented before refrigeration in order to preserve butter from going rancid.Expand

Minestra di patate e verza is a traditional dish originating from Basilicata. It's made with a combination of cabbage, potatoes, vegetable broth, red pepper flakes, olive oil, garlic, onions, and salt. In local dialect, the potatoes are called patane. This hearty stew is simmered until the potatoes and cabbage are so tender that they're falling apart and most of the liquid has evaporated. The vegetables are then mashed until the consistency is similar to that of mashed potatoes. The stew is served drizzled with olive oil before serving, and if desired, it can also be sprinkled with sweet paprika powder. It's especially popular during the cold winter months.Expand

Named after Filiano, a town settled in the province of Potenza in northern Basilicata, this variety of a semi-cooked hard cheese is made with fresh raw sheep milk obtained only from local breeds: Gentile di Puglia and Lucania, Leccese, Comisana, Sarda and their crosses. The production of this cheese peaks in spring and early summer, when the sheep are moved from the Ofanto river plains to highlands of the Vitalba valley where they can feed on the abundance of wild aromatic plants in the natural pastureland of the Apennines. Unique to Pecorino di Filiano is the method of pressing the curd into woven basket molds by hand, which results in a firm but soft-textured cheese. Early in the aging process, the wheels are washed with red wine vinegar and olive oil and then left to ripen in the Tufa caverns or other suitable underground chambers at a constant temperature of 12-14°C and a relative humidity of 70-85% for at least 180 days.Expand

Named after an ancient city and the province of its origin, pane di Matera is a country-style sourdough bread made with semolina dough, natural yeast, salt, and water. Due to special kneading methods and the use of a local wheat variety called Senatore Cappelli, the unusually-shaped Matera bread will stay fresh for up to a week or sometimes even longer, keeping its unmistakable flavor and aroma. It is especially good when combined with local cheese and charcuterie products, but it can also be used for bruschettas, or as an ingredient in various dishes such as the rustic cialledda Materana, a local specialty made with onions, tomatoes, and soaked Matera bread, altogether flavored with oregano and olive oil.Expand

Cacioricotta is a cross between a cheese and a fresh ricotta produced by combining two techniques of cheese-making. It is both cacio, meaning cheese, and ricotta, meaning recooked, because it is made by bringing fresh milk almost to the boil, then adding the rennet later, when the milk cools and achieves the temperature of coagulation. Made with a mixture of goat and sheep milk, cacioricotta is produced throughout the region of Basilicata. It can be consumed fresh, after 2 or 3 days of drying, or left to mature for up to 4 months. The fresh version pairs nicely with jams and fruity white wines, while the aged version is usually served as a table cheese or grated over local pasta dishes. Suggested wine pairings are Aglianico or Gioia del Colle Primitivo.Expand

Strazzata is a traditional focaccia originating from Basilicata, or more precisely the Avigliano area. It's made with a combination of flour, yeast, water, oregano, and black pepper, while ingredients such as pieces of bacon or lard are also sometimes added to the dough. In the past, strazzata was a staple at feasts and weddings, where it would always be served with wine, and often with vegetables, ham, and cheese. The more pepper the focaccia contained, the more wine the people would drink at the wedding. The name of this classic bread is derived from the word strazzat, meaning ripped or torn, referring to the traditional way of tearing chunks of bread with your hands instead of a knife. Nowadays, strazzata is a staple at the Sagra della Strazzata, a festival held each August in Avigliano.Expand

Amaro Lucano is a brand with deep roots in Italian tradition, founded in 1894 in the town of Pisticci, in the Basilicata region. Its founder, Pasquale Vena, created the original recipe using more than 30 aromatic herbs, combining local botanicals with exotic ingredients to craft a liqueur that quickly gained recognition throughout Italy.

The brand has remained family-owned, with the Vena family preserving the original recipe and a meticulously controlled production process for four generations. Throughout the 20th century, Amaro Lucano became synonymous with the Italian digestive tradition, present both in households and in fine dining establishments.

Today, the brand has a global presence, exporting its products to over 30 countries and maintaining a strong position in the premium liqueur market. In addition to its flagship product, Amaro Lucano, the brand’s portfolio includes special editions, bitter aperitifs, and innovative variants.

Through a combination of tradition, quality, and a consistent identity, Amaro Lucano has established itself as one of the most renowned and respected Italian digestif brands worldwide.Expand

Azienda Agricola e Zootecnica Posticchia Sabelli is a cheese producer located in Lavello, Italy. The company specializes in dairy products, particularly traditional Italian cheeses.

Their production process includes the use of locally sourced milk, ensuring high-quality and authentic flavors. They maintain a commitment to sustainable farming practices.Expand

Azienda Agricola Vincenzo Marvulli is an olive oil producer based in Matera, Italy. The farm focuses on traditional methods of olive cultivation and oil production, emphasizing quality and authenticity.

They utilize the local olive varieties native to the region of Basilicata. Their production process adheres to organic farming practices.Expand

Masseria Mirogallo is an Italian family-owned agricultural company based in Matera in the Basilicata region, specializing in the cultivation of native fruit and vegetables and the production of traditional artisanal preserves. Founded in 1998, the company was established with the aim of preserving Basilicata's agricultural and culinary heritage through the processing of local raw ingredients using traditional recipes and production methods. Its production facility is located within the Park of the Rupestrian Churches of Matera, where fruit and vegetables are grown on the company's own fields, often from old local varieties characteristic of southern Italy. Thanks to the proximity of the fields to the processing facility, the harvested produce is processed shortly after harvest, helping preserve its freshness, aroma, and nutritional value. Production relies exclusively on natural preservatives such as salt, vinegar, and extra virgin olive oil, while all products are prepared according to traditional artisanal methods. Masseria Mirogallo is recognized as one of the notable producers of traditional preserved specialties from the Basilicata region.Expand

Cantina il Passo is a family-owned winery located in the heart of the Vulture wine area in the Basilicata region of southern Italy, with its estate based in the village of Barile. The winery is rooted in a historic family property whose origins date back to the late 19th century, when Francesco Grimolizzi acquired the estate known as Contrada Alberi in Piano, which remains the core of the family’s landholdings and gives its name to the winery’s sole label, Alberi in Piano.

Modern winemaking under the Cantina il Passo name began in the early 2010s, when the family started bottling wine from their own vineyards. Production is closely tied to the traditional underground cellars carved into volcanic tuff that are characteristic of Barile, providing naturally stable conditions particularly well suited for aging.

The winery focuses exclusively on Aglianico del Vulture, an indigenous red grape variety that thrives on the volcanic soils of Monte Vulture and is known for its structure, longevity, and expressive aromatic profile. Alberi in Piano is made from hand-harvested grapes and vinified with a careful, restrained approach aimed at faithfully expressing terroir rather than stylistic excess.

The wine has received international recognition and strong critical evaluations, reinforcing its reputation within the context of high-quality Aglianico del Vulture wines. Annual production is limited to a few thousand bottles, reflecting the estate’s emphasis on precision, consistency, and quality across vintages.

While the family estate also includes olive groves and other agricultural land, Aglianico del Vulture remains the defining element of Cantina il Passo’s identity and production philosophy.Expand

Azienda Agricola Farina Maria is an olive oil producer located in Policoro, a town in the Basilicata region of Italy. The farm is dedicated to cultivating and producing high-quality extra virgin olive oil.

They employ traditional methods combined with modern techniques to ensure the purity and flavor of their olive oil. They focus on sustainable farming practices and prioritize the health of their olive trees.Expand

Francesco Cillo® EVO Oils is an olive oil producer based in Potenza, Italy. They focus on producing extra virgin olive oil from locally sourced olives.

The brand places an emphasis on traditional methods and high-quality standards in their production process.Expand