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Gastronomic specialties

Typical gastronomic products of Basilicata are pasta, cheese, meat of lamb and goat, olive oil, wine, and mineral water.

Aglianico del Vulture

Foto of grapes
The Vulture is the home of the famous red vine Aglianico del Vulture, made from the grapes of Aglianico and certificated D.O.C. (Denominazione di Orgine Controllata). It is called vecchio after at least three years of aging in Barrique and riserva after at least five.
It is considered amoung the best vines produced in Italy and carring also the name Barolo of the South due to the similar way in production and taste.

Besides the DOC wines there are also others. The Aglianico dolce, a sweet desert wine with a full body and the Aglianico di Filiano, grown around the small village of Filiano at the southern border of the Vulture area.

The color of the Aglianico wine is ruby garnet red with a try and savoury taste and 11.5-13 % Alcohol. The wine goes very well with meats, especially roasts and wild game.

History says that the grapes was brought to Italy by the greek as Hellenica. The Romans called it Ellenico and used it to improve the quality of the Falerno, a favorite wine of the poets of this time. In the 15th century under the Argons it was finally nomiated as Aglianico.


In a territory including the communities of: Rionero in Vulture, Barile, Rampolla, Ripacandida, Ginestra, Maschito, Forenza, Acerenza, Melfi, Atella, Venosa, Lavello, Palazzo San Gervasio, Banzi, Genzano di Lucania.

Map of comunities of the Aglianico del Vulture

Producers (** Prestige Producer)


Rionero in Vulture:

D'Angelo, Basilisco , Cantine del Notaio**, Cantine di Palma, Cantina Sociale del Vulture, Eleano, Eubea**, Martino, Napolitano, Terra dei Re



Basilium (Acerenza), Cantine dei Templari (Forenza), Michele Laluce (Ginestra), Casa Maschito (Maschito), Rapolla (Rapolla)

Bottega del Vulture

Further wines: Malvasia, Moscato

The Malvasia del Vulture is mainly grown around the villages of Ripacandida and Ginestra. It has a yellow color and because of its sweat taste it is well suited to be served for desert, macedonia of fruits. This wine should be stored at 8-10 degrees Celcius and to be opened only shortly before to be served. It should not be stored longer than one year.
The Moscato del Vulture has also a yellow color, is slightly sweat and sparkling.

Other tipical products

Bread is the food par excelence, made only from flour of durum wheat, salt, yeast and backed in a wood stove. The pasta is tradionally made from durum flour, worked by hands in different forms and left to dry for serveral hours.
The cavatelli are a tipical pasta, similar to gnocchi but encaved and with a selection of beans or salsa of fresh potatos and basilico together with cacioricotta or with cime di rapa. Likewise famous are the fusilli or ferretti, named like this after the way of preparation with a peace of metal wire in order to get a pasta formed like a hollow needle. The Lagagne, similar to the tagliatelle but bigger and larger, are prepared together with chick pea and garlic, chillis or cotica (pork rind).

Chilli is used almost always. During summer people prefer the fresh one while during winter time the dried and grounded. Quite particular are lampascioni, wild onions of bitter taste, and the dry chilli called cruschc which are fried in lots of oil in order to make them chrunchy. They go very well with scambled eggs or are used as side dish for the boild baccalà (dried cod).

Famous are the lucanian sausages: salsiccia and soppressata. salsiccia is pork meat cutted in small pieces, mixed with salt, dried chilli in pouder and seeds of wild fennel, then put carefully into sausage skins, dried and smoked.
For the soppressata is used pork meat of higher quality and less fat, mixed additionally with pepper and put in sausage skin. After drying they are squeezed for some days to remove the last air bubles.

Tipical dished are based normaly on lamb or kid meat roasted on the fire, while the cutturiedd is made from sheep meat, cooked on open fire with different vegtables and spices.

Olives were brought to the Vulture region by the greek in ancient times. Today the high quality olive oil from local production is the base for the tipical dishes. The major areas of production are the the Vulture area, the lower Val d'Agri and the lower Collina Materna and the most common olive variety is the ogliarola, also called rapollese o nostrale.

Tipical sweets are those for christmas and eastern:
  • the taralli covered with sugar icing
  • the calzoncelli filled with cream of chick peas and chestnuts
  • the frittelle with sugar and honey
  • the crostate con sanguinaccio (blood from pork, cacao, raisins, spices)
  • the biscuits with almonds and sweet wine.

(By Carmela Galasso, Translated by Mario Nenno)

Lu Muzz'c - Traditional dishes of a farmer

  • Lu Cantariedd (wetted bread with wine and sweet onions)
  • La Luata'r Secch (Ciambotta - Mixed vegetable stew)
  • Lu Prime Muzz'c (Pecorino cheese with bread and hard-boiled egg)
  • Lu 'Dinn (home-made pasta with sauce with salami)
  • La Murenn'a (omelette with ...)
  • La Calata 'r lu sole (cookie with a glass of wine)

Mineral water

The area surrounding Mount Vulture is particularly rich in excellent mineral waters and you can find public fountains where you can fill a few bottles for personal use. The springs at Monticchio Bagni and La Francesca (Rionero/Atella) are the resources for the companies Trafficante, Monticchio Gaudianello, and Cutolo Rionero that bottle and export the mineral waters all over Italy under brands like e.g. Svevo, Lilia, Vivien, Toka, Solaria, Felicia, Gaudianello, Leggera, Le Fonti di Monticchio.

All text and imagines on are Copyright 2005 by Mario Nenno or others, and all rights are reserved.
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Images labelled with ©PS are copyrighted and kindly provided by Patrizia Santini.
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