Typical products

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Lucania is characterized by many different typical products.

Cheese
Among the cheeses we have to mention the production of: fresh and seasoned pecorino, caciocavallo, provolone, mozzarella, scamorze, butirri, fresh salted and strong ricotta.
In some production centers the caciocavalli are manufactured so that have the figures of VI century dames and warriors.

Pecorino: Basilicata is an heterogeneous land, here are breed different ovine and caprine races feeded with aromatic herbs depending on the pasture zone.
The cheese production and in particular that of pecorino presents different and distinct flavours and tastes.
The Moliterno Canestrato is produced in a little town located in Val d'Agri, and it is produced seasonally using goats' and sheeps' milk.
The Cagliata is handmade using moulds called fascelle. This is a light yellow coloured cheese (it is produced in summer), it has a chilly, strong and aromatic taste.
The Filiano Pecorino is produced in a little town located in the North-Western Appennine. Its maturing occurs in ancient caves and that gives to this Pecorino good organoleptic characteristics. It is a cheese produced seasonally using milks of goats and sheeps that are breed mainly with pasture.

Scamorza:
It is a sweet dough cheese that is produce all over the Basilicata and that boast a great number of apprizers. It has a peer shape and it is white. It is wonderful if you cook it on a hot plate.

The sausages
In Basilicata are produced many kind of sausages such as: soppressate, hams, capocolli, bacon.
The lucanica: it is a long and thin sausage made with pork meat cut in little pieces, salted and flavoured than sacked: This sausage was diffused by the Roman solders from Basilicata to all the Roman Empire.
The pezzenta: it is a sausage whose name derives from its ingredients. It is the so called poor-sausage it is made up of pieces rejected from the pork processing.

Dried peppers
It is another Lucania speciality. The Peppers, once washed and cleaned, are dried and when they are ready you can use them to prepare sausages and preserves. In some places are fried and they take the name of “cruschi”.
In order to let them dry correctly they are tied up in long strings and hung out of the house door.