The gastronomy of the Appennine area of Lucania

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Little old towns that bring you back to the past, located on the hills and dipped in the green characterize the Lucania Appennine area.
The production of cheese is very famous: scamorze, provole and ricotta are to mention. One of the most famous cheese produced in this zone is the caciocavallo, its name derives from the particular way to season it: the cheeses are coupled and tied up as on horseback of a stick.
Inside the thick woods the expert peasants find marvellous mushrooms with which they prepare the typical soup of mushrooms and potatoes and the fried lamb, a Lucania speciality accompanied by cardoncelli mushrooms.
The pig, lamb and goat breeding is very widespread in this region while the bovine breeding is completely absent.
The most ancient and characteristic recipe to cook the lamb is the so called pignati or goat cook in the earthenware.

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• Goat cooked in the earthenware
• Chicken in chilly sauce
• The peasant's lamb
• Lamb's cutlets
• Pork with onions
• Pork stew