| | | | | | | | I crossed separated enogastronomici for Region | | | | | | | | | | |  | | The local kitchen, a great deal simple and sober, introduces in common many points with that of the neighboring regions, so that, according to the places, you/he/she can be spoken of live-Neapolitan kitchen, pugliese or Calabrian rather than of kitchen said lucana properly. As in all the regions of the Midday, it does you wide use of vegetables, you often serve. you boil and seasoned with oil. as first dish. | |  | Famous it is the production of olives, you often use as simple food. The Basilicata has in common with Puglia the use of the lampasciulis (or vampasciuni or muscari), with which a kind of jam also prepares him; with Calabria that of the eggplants. There is also a breadth consumption of fave, cicerchie, lentils.
Among the first dishes they prevail the dry pastas, of every type and form (recchietelle, auricles, melted them that is, dragged, macaronis to ferretti, etc.), seasoned for the more with tasty meat sauces.
Among the dishes of meat they prevail those to base of lamb and interiora, for the most ovine as the typical gnumiriddis (or gnumirielli or gnumireddi), involtini of chitterlings and budelline of lamb cooked to the oven to the spit or on the grid; excellent and famous the various qualities of sausages (the luganega or lucanica, as it says the name, it is of ancient origin lucana).
| | | | Commune is the use of the cooked wheat as almost ritual dish; it often mellows him/it with cooked wine, sugar, chocolate. Other candies are generally the same of the neighboring regions (set them, mostaccioli, etc.).
Among the wines, the most known and of big long the more appreciated is the Aglianico of the Vulture | | | | | | | | | | | | Give I/you/he/she recommend us on the gastronomy, on the wine, on the way to manage our site and ask us information of whatever kind. We would be pleased to organize your trips enogasronomici or to help to find you the particular bottles that you for a long time look for.
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