{"id":2489,"date":"2014-02-14T18:01:53","date_gmt":"2014-02-14T17:01:53","guid":{"rendered":"http:\/\/www.crossingitaly.net\/travel\/?p=2489"},"modified":"2014-02-14T18:01:54","modified_gmt":"2014-02-14T17:01:54","slug":"lucania-tasting-good","status":"publish","type":"post","link":"https:\/\/www.crossingitaly.net\/travel\/2489\/lucania-tasting-good\/","title":{"rendered":"Lucania tasting good: simplicity at heart"},"content":{"rendered":"

\"basilicata-cibo\"<\/a>Impossible to mistake: when you are in the South of Italy the taste is fantastic. From the tomatoes to the grapes, from the olives to the figs, the great Italian products are also here, fresh and ready to be eaten.<\/p>\n

The typical food of Basilicata is indeed simple, based on a\u00a0few\u00a0local products<\/b>, totally and well-mixed in typical and very old traditional dishes .Truly a symbol of Basilicata is what is locally known as\u00a0diavolicchio<\/i>\u00a0(little devil). The tastiest\u00a0sauces<\/b> are full of chilly pepper (peperoncino)<\/b>.<\/p>\n

Interesting and nutritious is the panella<\/b>, big bread forms made with flour and boiled potatoes. Are you ready to taste a table full of exquisite sauces and homemade pasta<\/b>, kneaded with the\u00a0rasola or<\/i> the\u00a0cavarola<\/i>\u00a0(a blade and a small chopping board, respectively) and the\u00a0maccarunara<\/i>. A must is the minuich<\/i>\u00a0<\/b>and\u00a0tria<\/i><\/b>, incredible types of pasta.<\/p>\n

As for the mains we have\u00a0 pancotto<\/b>, a soup with toasted bread and eggs.<\/p>\n

Vegetables\u00a0<\/b>are important in the Basilicata cousine, and are used to create a wide range of tasty specialities, spiced with an abundant quantity of peperoncino. We can mention\u00a0vegetable<\/b>\u00a0calzone<\/b>,\u00a0ciammotta<\/i>\u00a0<\/b>(fried potatoes, peppers and eggplants with tomato sauce),\u00a0cialledda<\/i><\/b>, with broad beans, potatoes and artichokes, and\u00a0lampaggioni<\/i>\u00a0salad<\/b>.<\/p>\n

A superb vegetable dish is the\u00a0piatto d\u2019erbe alla lucana<\/i><\/b>\u00a0(Basilicata style vegetable dish), which is made with onions, eggplants, peppers, tomatoes, garlic, basil and parsley cooked together and seasoned with olive oil.<\/p>\n

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Following tradition, the people of Basilicata often eat\u00a0lamb dishes<\/b>, like\u00a0cazmarr<\/i><\/b>, a meat loaf made with offal (called\u00a0gnumaredd<\/i>\u00a0in dialect) and\u00a0cutturiddi<\/i><\/b>, a sort of lamb stew.
\nAnother typical dish is\u00a0lamb\u2019s head<\/b>, which is baked and seasoned with oregano and pecorino.\u00a0Lucanica\u00a0<\/b>is a famous meat dish; it is a sausage made with lean pork meat, prepared in many different ways, without additives.<\/p>\n

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