Food and wine tours, besides presenting the culture and traditions of a territory, introduce visitors to its culinary specialities. Today we'll take you through Basilicata, among typical products, wineries, dairies, oil mills and bakeries, to understand the production processes and then taste the products.
Discovering a special land, today's Lucania is coloured gold by its endless wheat fields, green thanks to its woods, and blue because of the seas that embrace it.
This will be a journey for explorers of beauty, an itinerary through a land still to be discovered, among badlands, archaeological digs, lakes, art and, above all, good food.
Basilicata
Basilicata isn't visited by chance: you choose this region to live a unique experience, immersing yourself in places where silence, colours, scents and flavours carry you far from the noise and stress of everyday life.
The woods and forests covering the mountains are dotted with small, evocative villages up above 1,000 metres in altitude, where clean air, the genuine flavours of Lucanian cuisine and the beauty of nature combine with historical evidence to satisfy every thirst for knowledge.Basilicata boasts, among other things, a variety of pastures, olive groves, vineyards and other top-quality crops, which translate into typical dishes that reveal in their aromas and flavours all the genuineness and goodness of Basilicata; products of ancient tradition, slow processing, which certainly deserve all our time, for a journey of flavours that will surely be remembered for a long time. The Food and Wine Heritage
You can't go to Basilicata without tasting peperoni cruschi (crispy fried sweet peppers), on their own or paired with potatoes.
Also not to be missed: capriata lucana, the ultimate legume soup; strascinati with ricotta and sausage; sarde arraganate, seasoned with oregano and breadcrumbs; gnommaredde, tasty rolls made from kid goat offal; cialledda materana; soppressata from Rivello; meats from the black pig of Tricarico; the aforementioned Cancellara chain sausage; lamb alla lucana. Typical products also include caciocavallo podolico cheese, Canestrato di Moliterno, crosti with oregano and honey and rafanata. Finally, Policoro strawberries are renowned for their sweet flavour, as is all the fruit from the Metaponto Plain.When we talk about Basilicata's food and wine scene it also means a long tradition of breadmaking and it's interesting to watch it being prepared, if you're looking for a truly memorable food and wine itinerary in Basilicata. Prized indeed is the durum wheat bread of Acerenza, able to stay fragrant for up to 15 days, and the Pane di Matera IGP. Eating in Basilicata
Eating in Basilicata is an out-of-the-ordinary experience, whether at gourmet restaurants or family-run trattorias. A meal is a sacred moment that brings people together. The region boasts a heritage of top-quality olive trees. This vocation is expressed through an excellent production of table olives and exquisite oils.
Among the delights of the cheese board, a true physiological vocation of Lucania, let's recall the cheeses: canestrato, hard-paste, aromatic and spicy; and casieddu, a sweet goat's milk cacioricotta. Padraccio, a goat's cheese generally eaten fresh, and pecorino di Filiano, a hard-paste, aromatic sheep-and-goat cheese. In Lucania, as in other regions of the southern Apennines, excellent caciocavallo podolico cheeses are produced.In short, Basilicata is a land so rich in culinary traditions that it offers a great deal from a food and wine point of view. A jewel in the region's crown, Lucanian cuisine is traditionally a skilful union of simple, genuine products, far from the elaborate recipes of modern cuisine — suffice it to say that in the presentation of dishes only the use of olive oil is contemplated.
The originality and tradition of Lucanian cuisine lies in its ability to draw from simple things, blending spices to enhance even the humblest dishes. Naturally, strictly accompanied by Lucanian wines. 
