Cuisine of Basilicata

Italian pasta dish

thumb|250px|Ricotta with vincotto Vincotto () is a dark, sweet, thick paste produced in rural areas of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes, including Primitivo, Negroamaro, and Malvasia Nera, and before the grapes are picked they are allowed to wither naturally on the vine for about thirty days. In Roman times it was known as sapa in Latin and epsima in Greek, t

Peperoncino (; : peperoncini) is the generic Italian name for a hot chili pepper, specifically some regional cultivars of the species Capsicum annuum and C. frutescens (chili pepper and Tabasco pepper, respectively). (The suffix "ino" means smaller; the larger sweet bell pepper is called peperone (: peperoni) in Italian.) Like most chili peppers, the fruit is green or yellowish-green when young, and ripens to a red colour.

traditional dish of Lucanian cuisine

Rafanata is an egg-based dish from the Basilicata region of Italy. It is a type of baked frittata made with eggs, horseradish, potatoes, pecorino cheese, and extra virgin olive oil. Rafanata is typical of the Carnival and winter periods.

pasta dish from Basilicata, Italy

cuisine of the Basilicata region of Italy

Variety of dry pepper typical of Lucanian cuisine

christmas dish of cod and red peppers from Basilicata, Italy

Italian pastry

variety of bell pepper