Lucania, a renowned region steeped in history, thrives on the flavors of the land. For the more curious palates, Basilicata offers twenty different specialties. Let's discover a few together!
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" Manate " is a traditional Lucanian fresh pasta, a long shape. The ingredients are durum wheat flour and water, and the process is simple. They can be seasoned as desired: with breadcrumbs, cruschi peppers, classic turnip tops, and so on. Then comes the "lagane" dough, a dish of broken tagliatelle that pairs beautifully with chickpeas and a little pecorino cheese.
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Tumacë me tulë It's a typical dish of the Albanian communities, a small portion of which are present in this area. This dish features tagliatelle with breadcrumbs topped with tomato sauce, fried and then grated bread, anchovies, and parsley. Over the years, the tradition has undergone various modifications: most people cook it with legumes such as beans and chickpeas.
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The Potentina-style ragù It's famous for its deliciousness and creaminess: it's a red ragù made with small pieces of any kind of meat—pork, veal, or mutton. The first rule is to never mince the meat! In addition to the meat pieces, we also find pieces of typical Lucanian salami and fried pecorino cheese at the end of the plating.
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The Aviglianese-style cod It's known throughout southern Italy: after boiling the cod in a pot, dried peppers are fried in oil and garlic. Then, the mixture is gently poured over the cod, which is then garnished with fresh chili pepper and parsley.
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" Pignata " is made with mutton, mutton, or lamb, served with potatoes and cherry tomatoes. This dish once appeared on farmers' tables only if the animal in question died accidentally. Today, the dish is placed near the embers, with the addition of aromatic herbs, tubers, and mushrooms.
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" Cutturiddi " is a classic lamb stew, cooked with cherry tomatoes, rosemary, onion, bay leaves, and celery. Since it's lamb, this dish is mainly prepared during the Easter period.
- " Crapiata " is a legume soup that is prepared every year on August 1st, celebrating the harvest. All the ingredients are soaked in a bain-marie before being cooked for five to six hours and served cold, drizzled with DOC olive oil. The ingredients can include vegetables, spelt, legumes, wheat, potatoes, and cherry tomatoes.
To learn how to cook any dish, write to www.pugliaetmores.it
English version
Lucania: a land to taste!
Lucania, a renowned territory full of history, feeds on flavors linked to the land. For the most curious palates Basilicata offers twenty different specialties, let's discover some together!
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The “ manate ” is the typical Lucanian long format pasta. The ingredients are: durum wheat flour and water and the process is simple. They can be seasoned at will: with breadcrumbs, with bran peppers, with the classic turnip tops and so on. Then we find the dough of the “lagane”, a plate of chopped noodles that go well with chickpeas and a little pecorino.
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Tumacë me tulë is a typical dish of the Albanian communities present in a small part of this territory. This dish offers tagliatelle with breadcrumbs seasoned with tomato sauce, fried bread and then grated, anchovies and parsley. Over the years the tradition has undergone several changes: the majority of people cook with legumes such as beans and chickpeas.
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The Potentina sauce it is famous for its goodness and creaminess: it is a red sauce made with pieces of meat of any type, pork, veal, sheep. The first rule is never to chop meat! In addition to the pieces of meat we also find pieces of salami typical Lucano and pecorino fried at the end of the application.
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The cod “all'Aviglianese” is known throughout southern Italy: after boiling the cod in a pot, the dried peppers are fried with oil and garlic. Then everything is gently poured onto the cod which is embellished with fresh chili pepper and parsley.
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The “ Pignata ” is made with sheep meat, castrato or lamb with potatoes and tomatoes. At one time this dish appeared on the tables of the peasants only if the animal in question died accidentally. Today the container comes close to the grill with the addition of aromatic herbs, tubers and mushrooms.
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The “ Cutturiddi ” is the classic stewed lamb stew with cherry tomatoes, rosemary, onion, laurel and celery. Since it is lamb this dish is mainly cooked in the Easter period.
- The “ crapiata ” is a soup of legumes that is regularly prepared every year on August 1 for the harvest. All ingredients are soaked Maria before being cooked for five/six hours and served in a cold way embellished with a drizzle of DOC oil. The ingredients can be: vegetables, spelt, legumes, wheat, potatoes and cherry tomatoes.
To learn how to cook any dish write to www.pugliaetmores.it
Source: Nonno Michele Editorial Staff