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The kitchen of Basilicata belongs to the Mediterranean diet. As such, the typical
products are: pasta, cheese, beef, lamb and goat, olive oil, wine, vegetables.
Characteristic is the vino cotto used in many parts of the region.
BREAD
Bread is the staple food of the basic food of the region. It’s
mixed with wheat flour, yeast and water. It can have different
form and often is baked in ovens. There are many different
kinds of bread: from one kilogram up to three kilograms, round
or oval or bun, focaccia, sandwiches ( the sandwiches rosette
or oil). In some areas is preparing an initial typical dish of
bread, the so-called"bread baked”.
PASTA
The pasta is prepared mixing wheat flour and water (sometimes eggs)
and left to dry for a couple of hours. There are several types of pasta.
Typical are the cavatelli, like gnocchi, sunken to a finger, two, three or
four, and served with beans or tomato sauce with fresh basil and with the
addition of cacioricotta or asparagus, and the orecchiette usually
seasoned with tomato sauce, are also the famous fusilli so called
because are been worked with an iron thin. Lagana like the noodles but
larger and thicker, are prepared with chickpeas flavored with garlic, chilli
or cotich of pig. Other type of pastas are cooked with legumes (lentils,
beans, peas, chick peas, beans), with vegetables or tomato sauce
OTHER PRODUCTS
The hot pepper is used mostly in winter, in summer you prefer the cool, dry
those peppers fried in oil and plenty to make them crispy, with scrambled
eggs, or are used to winter boiled with salt cod.
Very special are the Lampascioni, wild onions by taste bitter that are eaten
cooked with raw oil, or fried in batter.
SALUMI AND CHEESE
The Vulture is the cradle of the famous red wine Aglianico del
Vulture, produced by clusters of Aglianico and certified DOC
(Denomination of Origin). The Aglianico is one of the best Italian
wines
The wine Aglianico del Vulture has a ruby red garnet, fragrant
scent and winy, with hint of strawberry and raspberry; flavor of
dry, fruity and harmonious. 11,5-13% alcohol. The Aglianico is
considered 'old' after at least 3 years and 'reserve' after at least 5
years of aging in barrels. Excellent with meat and roasts.
Olive oil
cooked wine
a bit of cinnamon
Calzoncelli fried chestnut
Ingredient
s gr. flour Procedure
500 Mix the flour with all
50 gr. of lard ingredients, spread a
50 gr. sugar thin pastry, put the
2 eggs chestnut cake, close
a pinch of cinnamon the browse and fry the
white wine for the calzoncelli in boiling oil.
dough
PETTOLE
Ingredients Procedure
2 kg. flour On spianatoia put the flour
adding the yeast (previously
500 gr. leaven dissolved in warm water),
potatoes, oil, salt and sugar.
2 tablespoons salt
Once the dough is nor too
hard or too soft, put it to
1 kg. Potato past
rest for about 1 hour and a
A teaspoon of sugar half.
Form sticks, not too thin
Half cup of oil and fry in hot oil..
Nougats
Ingredients Procedure
2 kg. flour On spianatoia put the
flour, add sugar,
2 kg. sugar hazelnuts, almonds.
Make a hole in the
middle and add eggs
16 eggs one by one and start
to knead until you
1 kg. chopped almonds obtain a homogeneous
mixture. Form thin
and long pieces, cut
1 kg. chopped hazelnuts them, put them in the
pan, cook for about
2 envelopes of yeast bread one quarter of an hour
of angels at 170 °.
P’CCILATIDD
Ingredients Procedure
1 kg. flour On spianatoia put the flour,
add all other ingredients and
knead with warm water.
A "nut" leaven Let the dough rise for about an
hour.
4 eggs Obtain small piece and heat
their in salt water by adding
little oil.
Fennel seeds Bake in preheated oven at
maximum temperature (like
bread).
Salt and enough warm water