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Area of Potenza (PZ) - Typical Recipes

The cookery tradition in Basilicata is rich in tasty recipes that use the natural products of the area.

Coming from the experience of our ancestors, the recipes passed on are almost always based on the intense taste of olive oil.

Amongst the most appreciated recipes for pasta is ‘ragù’, a tomato sauce made with different kinds of meat (veal and pork), used for seasoning handmade pasta traditionally produced in Basilicata (strascinati, manate, and so on). Amongst the main courses are lamb, cooked ‘alla potentina’, with tomatoes and spices, and ‘cutturiedd’ (sheep meat boiled in a terracotta pot for several hours).

In some areas in Basilicata (mostly Avigliano) baccalà is a traditional dish. Recipes combine the classic taste of this fish to intense tastes, such as that of the famous ‘cruschi’ peppers or of fresh onion (‘baccalà a ciauredda’).