A rural cuisine that remains deeply rooted in peasant traditions, Basilicatan cooking makes use of the products of the land to create sumptuous feasts with an emphasis upon pork, mutton and lamb, which are typically roasted or made into sausages.
Bread and pasta feature along with the red chilli pepper or peperoncini that is the standout staple of Basilicatan cuisine. Dessert tends to be just as rich as the main course, often involving some combination of ricotta and honey.
The Menu
Antipasti
Buffalo Mozzarella & Chilli
Baccala & Potato
Fried Vegetables
Sugna
[Matching Wine: Villa Matilde Falanghina '08]
Primi
Farro Cherry Tomatoes
Zucchini & Ricotta Salata
[Matching Wine: Fazio Nero D'Avola Merlot '07]
Secondo
Organic Roast Pork Shoulder
Cannelli Beans
Peppers & Almonds
[Matching Wine: Canneto Aglianico '05]
Dolci
Ricotta & Lemon Tart
Honey & Rosemary
[Matching Wine: Passito Pantelleria '07]
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