The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat...

Basilicata (UK: /bəˌsɪlɪˈkɑːtə/, US: /-ˌzɪl-/, Italian: [baziliˈkaːta]), also known by its ancient name Lucania (/luːˈkeɪniə/, US also /luːˈkɑːnjə/, Italian:...

product of the Basilicata region of Italy. It is recognised as a prodotto agroalimentare tradizionale (PAT). Being deeply rooted in local cuisine, it is...

Acquasale or cialledda is a typical dish in southern Italian cuisine, especially in Basilicata, Campania and Apulia regions. It is made with stale bread...

decorative and possibly poisonous plant before it was adopted into Italian cuisine. It might have become popular as a food long before the cookbooks attest...

Salento) The cuisine of Basilicata is mostly based on inexpensive ingredients and deeply anchored in rural traditions. Pork is an integral part of the regional...

Italy portal Food portal Cuisine of Basilicata Arbëreshë cuisine List of pasta List of pasta dishes "Basilicata, Rock Hard And Still Untamed". nytimes...

cruschi at Wikimedia Commons Italy portal Food portal Cuisine of Basilicata List of pasta List of pasta dishes "Cavatelli pasta with peperoni cruschi (Senise...

made in the Emilia-Romagna, Veneto, Lombardy, Apulia, Basilicata, Sardinia and Marche regions of Italy. Although it may be used as a basis to make sweet...

the Basilicata region of Italy. The name comes from rafano, the main ingredient of the dish, which means 'horseradish' in Italian. It is a kind of baked...