What is the national dish of basilicata?
Basilicata is a region in Southern Italy. I found the following information that may help you. The food of Basilicata is simple, relying a lot of grilling and baking and making the most of the local ingredients. Until recently the area was relatively poor and as a consequence does not rely as much on meat as much as many Italian regions do. When it is served it is truly excellent. Savoury dishes are characterised by their spiciness thanks to abundant use of red peppers and local wild herbs. Basilicata has a tasty selection of strong-flavoured cheeses. Try local specialities like sheep’s milk cacioricotta and pecorino, casiddi made from goat’s milk and caciocavallo made from Padolica cows’ milk – a breed with very ancient roots indeed. If you like sausages then you must taste salsicce lucane which are made from pork, fennel seeds and peperoncino. By the way, ‘lucane’ comes from Basilicata’s old name – Lucania. As with all parts of Italy, there are regional variations on pasta such as or
