The cooking of Basilicata is poor in ingredients and rich in results. Classes and tastings are the most direct way into it.
The cooking
Durum wheat bread, pulses, vegetables, sheep’s cheese, and the dried and fried peppers known here as peperoni cruschi: Basilicata traditionally cooks with little. That is exactly what makes the dishes distinctive.
Cooking classes
Common are classes on hand-made pasta – orecchiette and cavatelli – often in a cave dwelling or a courtyard, with a shared meal at the end. A good choice for families and groups on a hot afternoon.
Wine
The region’s best-known grape is Aglianico, grown above all on the Vulture in the north of Basilicata. Tastings take place in wine bars in the city or as an excursion to the estates.
Practical
Both need booking, usually a day ahead. Mention intolerances when you book – the cooking is heavy on grain and dairy.
Read on
- What can you do in Matera? – the overview
- Matera in the rain – indoor options
