Basilicata, a small region in southern Italy, graced by the Tyrrhenian and the Ionian seas, is an enchanting place that features breathtaking coast lines, bountiful natural wonders, log-lasting culture, warm hospitality and delicious food. Basilicata's cuisine utilizes the varied, high-quality products it produces, from cheeses and dairy products, to extra virgin olive oil, legumes, bread and honey, and all, due to their nutritional and unique qualities, are among the best in Italy.
The regions has indeed launched a series of events throughout the city to promote the excellence of its agricultural production with the collaboration of renowned chef, author and television host, Lidia Bastianich and Basilicata's own and food master, Lou Di Palo of the famed Di Palo's Fine Foods.
At a dinner at Felidia, the two have presented several specialties and recipes that are still new to our palates but certainly more than welcome. Lou di Palo praised the quality of all the products used in the creation of these dishes labeling them as “organic, even though they do not have the actual seal. They are wild and pure and produced following strict European Union and Italian production guidelines. Basilicata has 5 DOP products (Denomination of Protected Origin) and 4 IGPs (Indication of Protected Origin): guarantees by the European Union created to promote the authenticity and genuine characteristics of certain food and products.
Cheeses are the jewels of the region: Caciocavallo Silano DOP is a semi-hard cheese of spun curd made exclusively from full cream cow's milk, Canestrato of Moliterno IGP is a hard cheese made from a combination of fresh, full cream sheep and goat's milk, Caciocavallo Podolico is produced with special podolica cow's milk, and Pecorino di Filiano DOP is a hard cheese made with full cream sheep's milk.
Sarconi beans IGP are oval or rounded in shape and have a tender pulp which makes them particularly easy to digest. They are produced in 19 local ecotypes of borlotto and cannellini beans with a light color that varies from pale yellow to white but they can also have dark stripes.
Senise peppers IGP can be found only in the provinces of Potenza and Matera. They are pointed, hooked or elongated, depending on the type. When flash-fried the smoky and sweet crimson peppers become “peperoni cruschi” (crunchy) and they are served with cheese and fresh vegetables , like broad beans or salad. Their powder is used in the preparation of many Lucanian salamis and is drizzled over pasta dishes.
Other regional staples are: Matera bread IGP is a delicious bread with a soft heart that is easy to digest and keeps for several days; Extra virgin olive oil del Vulture DOP has a clear, amber-yellow color with green hues, its bouquet is quite fruity and it's slightly bitter with a spicy touch; Red Rotonda Eggplant DOP are similar to tomatoes, round and red, but are spicy with a bitter aftertaste eggplant that are eaten pickled or in oil as a starter or side dish but can also be put on top of pizza, in sweets or in ice cream; Rotonda white beans DOP, high in protein and with a low percentage of skin; baked olives from Ferrandina preserved in terracotta containers; Melfi chestnuts, in high demand for the production of marrons-glaces; Lucanica di Picerno, a sweet sausage mixed with fennel seed; Cauliflower from the Olfanto valley, a favorite in local soups.
A trip to Basilicata would mean a chance to taste all these specialties in their original native environment but fortunately those of us who do not have the time to hop on the plane, can experience these regional flavors here at home dreaming of going there someday.
Natasha Lardera
