A cuisine already renowned in ancient times: figures like Cicero, Martial, and Varro lavishly praised that “lucanica” sausage, which so enchanted their palates. At the heart of the Lucanian table are simple and genuine products: the Vulture extra virgin olive oil, with moderately fruity notes, green color with yellow reflections, and that from the hills of Ferrandina, particularly delicate.
The beans of Sarconi; the peppers of Senise (famous are the crispy peppers); the red eggplant of Rotonda, the potato of San Severino Lucano. The Podolica caciocavallo cheese from the Agri Valley and the Viggiano area; the Pecorino canestrato from Moliterno; the Filiano Pecorino, aged in natural caves, and the Cacioricotta cheese. Soppressata, Lucanica sausage, and Pezzenta, a humble sausage made from pork processing scraps.
And then, the bread of Matera, with a soft consistency, suitable for several days of preservation. All this bounty becomes the base of delicacies like homemade pasta made with water and flour: “cavatelli e fagioli,” “fusilli alla lucana,” “lagane e ceci,” “sigarette con la mollica.” And then, minestra spersa, favette e cicoria, lamb soup, bucatini Maratea style, Lucanian-style cod, stuffed eggplants and much more, accompanied by Aglianico del Vulture and Grottino di Roccanova wines. Among the notable places to eat well: Casino del Diavolo, Il Terrazzino sui Sassi, Lucanerie in Matera; Fuori Le Mura and Antica Osteria Marconi in Potenza; l’Oasi in Viggianello (Potenza); Taverna Rovita in Maratea; Triminiedd and Antica Osteria Marconi in Potenza, Vecchio Lume in Avigliano (Potenza).
