Top 3 Lucano Pasta

Pasta Alica is a high-quality Italian pasta produced in southern Italy, in the regions of Basilicata and Tavoliere delle Puglie, by the family-owned company M&C Fabbrica Alimentare based in Tito. The pasta is made exclusively from carefully selected 100% Italian semolina, including special varieties such as Senatore Cappelli, spelt, and whole wheat.

The production process involves cold processing that never exceeds 25 °C, preserving the natural gluten, nutritional value, and full flavor of the wheat. The dough is shaped using bronze dies, which give the pasta a rough surface ideal for holding sauces, and it is then slowly dried at low temperatures for up to 40 hours.

Pasta Alica embraces a traditional artisanal approach, with minimal use of machinery and manual supervision at every stage of production. Through the combination of tradition, innovation, and respect for natural ingredients, Pasta Alica stands out as an authentic representative of premium Italian gastronomy.Expand

Strascinati con mollica e peperoni cruschi is a simple pasta dish from the Italian region of Basilicata, prepared with two popular local products: strascinati pasta and crispy flakes of crumbled, locally-grown heirloom red peppers, known as peperoni cruschi. Strascinati is a pasta variety typical for southern Italy that is made by pressing small chunks of dough over wooden boards until the pieces attain their distinctive olive leaf shape. The pasta is then paired with simple ingredients such as olive oil, anchovies, garlic, breadcrumbs, peperoncini, salt, and sweet peperoni cruschi. This rustic dish is a true representative of cucina povera—a culinary concept that is based on the usage of cheap, locally sourced ingredients to create flavorful and filling dishes. It is recommended to serve strascinati with a glass of fruity local white wine on the side and to (optionally) top the dish with grated caciocavallo cheese.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

Strascinati con la menta is a traditional pasta dish that originates from Basilicata and is a specialty of Tito. It consists of strascinati pasta (similar to orecchiette, but larger) and a sauce made with olive oil, butter, lardo, garlic, and fresh mint leaves. The mint leaves are sprinkled over pasta just before the sauce is added. Optionally, you can use chili pepper flakes. That's the white version of the dish, but there's also a red one, made by adding a few dried sweet peppers to the sauce.Expand