Gastronomy

Lucanian cuisine is traditionally made with local ingredients with intense and authentic flavours. Cured meats, especially soppressata and capocollo, are local delicacies. Mushrooms are abundant and often used to flavor homemade pasta like rascatielli, orecchiette, cavatelli, and miskiglio. In autumn, the region delights in chestnut and fig-based sweets.

Historically a wine-producing region, Lucania’s wines are traditionally aged in deep rock-cut caves, imparting a unique aroma.

The area is also renowned for its white truffles, and nearby Senise is the birthplace of the prized Zafaran pepper, a versatile ingredient used fresh, dried, or as Crusco pepper.