Lucanian cuisine, long renowned, is humble yet rich in flavors that come primarily from the land. In particular, in this fabulous land, what is considered the king of the table is baked every morning: bread, which welcomes everyone with its majestic aroma and satisfies the palates of even the most refined palates. Let's discover the different types together:
- " Strazzata " is prepared in Avigliano and Alto Basento and resembles a donut due to its shape. Its ingredients are soft wheat flour, pepper, salt, and sourdough starter. The name comes from the fact that this type of bread is not eaten with a fork or knife, but rather torn by hand. This white delicacy can be filled with typical Lucanian products such as cured meats (ham and sausage), cheeses (caciocavallo and ricotta), and even vegetable stews like the typical "ciambotta."
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" Fucuazza ," similar to the focaccia baked in Bari, is another type of bread that adds to the flavor spectrum. Unlike the former, this one is topped exclusively with tomato sauce, mozzarella, oregano, and extra virgin olive oil. It's baked in the oven and is crispy and thin. It's produced primarily in Laterza and Altamura.
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" Cialledda " is a humble dish that represents the rural culture of Lucania and has gained a lot of popularity today. It's a summer dish ready in just a few minutes: stale bread, or "cunzato" as they say in Basilicata, is used, and topped with cherry tomatoes, red onion, vegetables like zucchini and eggplant, mushrooms, and so on. Finally, a sprinkling of basil and you're done. An economical and easy dish for those who want to take a little piece of Lucania home with them.
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The Matera bread In recent years, it has become the quintessential symbol of Southern Italian breadmaking. It comes in two shapes: croissant-shaped or flat. The croissant-shaped version is like the one in the photo and is crispy on the outside but incredibly soft on the inside. The flatter version, however, is a little more charred, and the crumb is a pale yellow inside. Matera bread is known throughout the world, along with Altamura bread in Puglia and the Sicilian black bread from Castelvetrano.
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" Carchiola " is a typical unleavened focaccia made with cornmeal rather than traditional flour. This type of bread is steeped in history: in Avigliano, it was produced because it was considered the bread of the poor; it took little time to prepare, and it could be baked at home, rather than in an oven, thus avoiding paying bakeries. Today, it is a symbol of Basilicata, having gone from being a disreputable dish to a delightful street food dish. It can be stuffed with cured meats and vegetables, or dipped in hot, delicious soups.
English version
Lucanian flavors: the bread
The Lucanian cuisine, always renowned, is poor but rich in many flavors that come mainly from the earth. In particular, in this fabulous land, we create every morning what is considered the king of the table: bread! It welcomes everyone with its majestic smell and satisfies the palates of the most refined. Let's discover together the types:
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The “ strazzata ” is prepared in Avigliano and Alto Basento and seems to be a donut for its shape. The ingredients are soft wheat flour, pepper, salt and sourdough. The name comes from the fact that this type of bread should not be eaten with a fork and knife but rather torn with your hands. This white pleasure can be stuffed with typical Lucanian products such as cold cuts (hams and sausages) cheese (caciocavallo and ricotta) and even stewed vegetables such as the typical “ciambotta”.
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he “ fucuazza ”, similar to the focaccia that is cooked in Bari, is another type of bread that makes up the picture of flavors. Unlike the first, this is seasoned exclusively with tomato sauce, mozzarella, oregano and extra virgin olive oil. It is baked in the oven and is crisp and low thickness. It is mainly produced in Laterza and Altamura.
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The “ cialledda ” is a poor dish that represents the Lucanian peasant civilization that today has been valued a lot. It is a summer dish ready in a few minutes: you use stale bread or “cunzato” as they say in Basilicata and you add cherry tomatoes, red onion, vegetables such as zucchini and eggplant, mushrooms and so on. At the end a sprinkle of basil and the game is done. An inexpensive dish and easy to make for those who want to bring with them a piece of Lucania.
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The bread of Matera has become for some years the symbol par excellence of southern bread making. It can have two forms: croissant or high. The cornet shape is like the one in photography and is crisp on the outside but of a shocking softness inside. The highest form is a little more singed and inside the crumb is pale yellow. The bread of Matera is known all over the world together with the bread of Altamura in Puglia and the Sicilian black bread of Castelvetrano.
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The “ Carchiola ” is the typical unleavened focaccia made with corn semolina flour rather than with the typical flour. This typology is rich in history: in Avigliano it was produced because it was considered the bread of the poor, it took little time to prepare it and also it could be cooked at home and not in the ovens thus avoiding paying the bakeries. Today it is a symbol of Lucania, it has gone from being a bad dish to an adorable street food meal. It can be stuffed and stuffed with cold cuts and vegetables or immersed in hot and delicious soups.
Source: Nonno Michele Editorial Staff