A Land Called Lucania Since Ancient Times
In ancient times, it flourished under the Greeks as Magna Graecia, and was later annexed by the Roman Empire. After the fall of the Western Roman Empire, it passed through the rule of the Eastern Roman Empire, the Lombards, and the Normans, becoming part of the Kingdom of Naples and eventually being incorporated into the Kingdom of Italy.
Due to its geographical isolation, it became a "forgotten region," its economic development lagging, making it poor, and many emigrants went abroad. However, precisely because of this delay, its unique culture and wild nature have been preserved, and these elements have been re-evaluated since the 21st century.
The people of Basilicata are typical mountain folk, taciturn and suspicious, not readily accepting outsiders. However, once they become friends, they are loyal and deeply affectionate.
Aglianico del Vulture, a rigorous wine representing the south
When it comes to wines from Basilicata, everyone immediately thinks of DOC Aglianico del Vulture. It is a rigorous wine with firm acidity and tannins, yet its flavor is fresh and abundant in minerals.
Aglianico del Vulture is a rigorous wine, similar to Taurasi from Campania, which is also made from Aglianico, but with an even richer taste.
Around 2000, when rich wines became a global trend, many new wineries emerged. Vulture, located inland, has a continental climate that is cool for the south. The vineyards are located in hilly areas at altitudes of 300-700m, and it is not uncommon for the late-ripening Aglianico to be harvested in November. This results in rigorous wines with solid acidity and tannins.
The vineyards around the villages of Rionero and Barile are high, at 550-700m, with a cool climate and fine volcanic soil, producing wines with a severe taste. This is the most typical Vulture region.
The high altitudes from Venosa to the border with Puglia, at 400-500m, have relatively rich soils mixed with clay, and the Aglianico produced there has direct fruit flavors, is approachable, and easy to drink daily. In any case, it is a long-aging red wine that pairs well with roasted lamb or goat.
Besides Aglianico del Vulture, there are three other DOCs, but unfortunately, their production is small, and they are rarely seen outside the region.
Peasant cuisine often using chili peppers and wild herbs
The cuisine is mainly simple peasant food, frequently using chili peppers and wild herbs. Due to poor transportation within Basilicata, a characteristic is that the dishes vary slightly from village to village.
Pork is often used in cooking, and salami and cured ham have always been on the table. Salame pezzente, made from pork offal, and Soppressata, a coarse-ground pork salami, are well-known.
Salami is often preserved by soaking it in olive oil, a practice that remains part of the food culture today as a testament to the wisdom of peasants during poorer times.
Gnummareddi, skewers of lamb or goat offal, is a typical Basilicata dish. Baccalà con i peperoni cruschi, combining salt cod with Peperoni cruschi (long dried red chili peppers, a specialty of Basilicata), is also famous.
Pignata is a traditional dish with lamb, salami, tomatoes, potatoes, onions, and red chili peppers slow-cooked in an earthenware pot. Sheep's milk cheeses are also common and very delicious.
Sources / References:
"Italian Wine Manual for Professionals 2018-2021 Edition" Publisher: Wine Kingdom Co., Ltd. Supervisor: Isao Miyajima Cooperation: Nichiou Shoji Co., Ltd.
