Basilicata offers a unique gastronomic experience with products that enjoy European recognition.
Altamura bread
One example is Matera bread, with PGI (Protected Geographical Indication) status, made from re-milled semolina or durum wheat semolina, sourdough starter (obtained from the pulp of ripe fresh fruit soaked in water for 48 hours), salt, flour, and water. Its production dates back to the Kingdom of Naples and was characterized by fundamental steps. Kneading the dough was a women's task: the softer the bread, the more admired the woman who made it. Men's duties involved shaping the bread, baking it, and branding it. The latter was important because the bread was baked in public ovens, making it distinctive. The head of the family was required to cut the bread into even slices.
To be considered as such, Matera bread must meet certain characteristics:
- The shape can be just a croissant, crunchy and lumpy, or tall and compact, with less crust and burnt edges;
- The size must be one or two kilos;
- The crust should be crispy and 3 millimetres thick, golden brown in colour and with a strong burnt smell;
- The colour of the crumb must be straw yellow, with pores ranging in diameter from 2 to 60 millimetres;
- Storage is recommended for at least seven days;
- It can only be produced in the area indicated in the specifications.
According to the specifications, the production area includes the entire province of Matera.
The Senise pepper
The Senise pepper, with PGI recognition, is considered the red gold of Basilicata, imported from the Antilles in the 16th century. However, it is thanks to the Lucanian tradition of drying the produce that we have arrived at the product we know today.
The Senise Pepper Protection Consortium described the process required to produce this product in 1996. There are three varieties:
- Pointed: it is characterised by a linear shape and a pointed end and a length ranging from 10 to 17 centimetres;
- Trunk: has a conical structure with evident ribs (generally three);
- Hooked: similar to the pointed variety, but with a curved end.
We can also find it in three forms: whole, crusco, and powdered. The first form is the natural, simply dried pepper. In the second form, once the stalk and seeds are removed, it is fried in extra virgin olive oil and salt to enhance its crunchiness. After drying and cooling, it is stored in glass jars or bags. In the last form, it is ground until finely ground.
The Rotonda aubergine
The Rotonda eggplant, recognized as a PDO (Protected Designation of Origin), has African origins. Many families from Rotonda moved to Africa during the Fascist regime in search of work. Before the Ethiopian War, in 1935, returning families imported this product. Due to the different climatic and geographical conditions, the eggplant has undergone changes. Its shape is similar to a tomato, with a reddish color and green streaks. The most suitable environment for its cultivation is in the municipalities of Rotonda, Viggianello, Castelluccio Superiore, and Castelluccio Inferiore, in the heart of the Pollino National Park. A key aspect of eggplant production is crop rotation, meaning choosing a plot of land where it has not already been planted the previous season.
The white bean
Rotonda also boasts the production of white beans within the Pollino National Park. A historical document attesting to the production and importance of this product is an article from September 2, 1860, in the Eco di Basilicata Calabria Campania, which describes the quality of the white bean, appreciated even by Garibaldi, who stopped in Rotonda and sampled Lucanian cuisine. Fresh white beans are stored in their pods in the refrigerator for a few days, while dried beans are stored in a cool, dry place for a long time in a closed jar or in their original packaging. White beans must meet specific characteristics:
- The pod must have a maximum length of 20 centimetres and a maximum width of 20 millimetres;
- White color tending towards light yellow or ivory;
- Waxy pod with a fresh, turgid and healthy appearance;
- Clean, without visible foreign substances;
- Free from foreign odors and flavors;
- Free from abnormal external moisture;
- Moisture content not less than 60%;
- Protein content equal to or greater than 9%.
As regards the grain and therefore the dry variety, the characteristics are:
- Seed with a maximum length of 18 millimeters and a maximum width of 15 millimeters;
- Absence of veins;
- The color must be white, of medium brightness;
- The shape must be cubic or round;
- Grain free from visible substances, free from foreign odors and flavors and abnormal moisture;
- The moisture content must not be less than 10%;
- Protein content equal to or greater than 24%.
The Vulture DOP
Vulture DOP is an extra virgin olive oil obtained from the Ogliarola del Vulture olive variety. As documented in the State Archives of Potenza, olive trees have been present in the Vulture area since ancient times. The evolution of production is also documented, as well as its growing importance in the local economy. A minimum of 60% of the olive groves must be cultivated, with the remaining 40% being dedicated to the Coratina, Cima di Melfi, Palmarola, Provenzale, Leccino, Frantoio, Cannellino, Rotondella, Laudiola, and Nocellara varieties. The use of chemical, biochemical, or mechanical products is prohibited in the production of this oil, and the ripasso method is not permitted.
The Canestrato of Moliterno
Moving on to cheeses, Canestrato di Moliterno, with PGI recognition, is made with whole sheep's milk (minimum 70% and maximum 90%) and whole goat's milk (no less than 10% and no more than 30%). Milk and Canestrato di Moliterno are produced in the provinces of Potenza and Matera. According to the specifications, the farms supplying the milk must be located in areas designated for the product's production. Only cereal grains such as oats, barley, wheat, and corn, and legumes such as broad beans, field beans, and chickpeas, are permitted for dietary supplementation. The use of animal products and silage is prohibited. The breeds of sheep and goats must also be respected. The most widespread sheep breed is the "Gentile di Lucania," a cross between local populations and Spanish Merino rams, which began in the 15th century. The geographical indication "Canestrato di Moliterno" is permitted only for products aged for at least 60 days, and the addition of qualifications such as fine, scelta, selezione, and others is not permitted. The following are permitted: primitivo, for products aged up to 6 months; stagionato, for products aged from 6 to 12 months; and extra, for products aged for more than 12 months.
Amaro Lucano
Amaro Lucano, a bittersweet liqueur created in 1894 and produced in the province of Matera, is world-famous. It's also made with wormwood, eucalyptus, spices such as nutmeg and cinchona, and orange peel. The botanicals are dried and an extract is created to concentrate the flavors. Secret house ingredients are then added and the mixture is left to mature for five months. Essential oils, pure alcohol, water, and caramel are then added. This is how the iconic liqueur of the Lucanian region is created.
Source: Nonno Michele Editorial Staff