| |
THE FOODS
The food of this sparsely populated region may seem as austere as its lonely uplands, yet the cooking emanates a sunny warmth that often becomes fiery, due to the chili pepper called diavolicchio that laces many a dish.
The people of Basilicata, which is also known as Lucania after the ancient Lucani people, share with their southern neighbors a taste for pasta and vegetables, mountain cheeses, lamb, mutton and pork. Since meat had always been used thriftily, the keeping properties of pork were exploited in fine salumi, led by the sausages known as luganiga (from Lucania) and salame or soppressata kept in olive oil or lard.
|
more on REGIONAL FOODS...
|
|
THE WINES
Basilicata, also known as Lucania, is an often neglected region of arid hills and desolate mountains that can be bitterly cold for a southerly place. But the cool upland climate has its advantages for viticulture, in wines that can show enviable aromas and flavors.
Basilicata has only one DOC in Aglianico del Vulture, but that, at least, gives the inhabitants a source of pride. One of southern Italy's finest red wines, it is gradually gaining admirers elsewhere.
|
more on REGIONAL WINES...
|
