Basilicata Meat Secondi

Agnello alla Basilicata con Peperoni Cruschi

Basilicata's lamb braised with crispy dried sweet peppers (peperoni cruschi) — the region's defining…

Cutturidd — Basilicatan Lamb Stew

Cutturidd (sometimes written cotturiello) is the defining lamb preparation of the Basilicatan shephe…

Lumache con Lardo e Rosmarino di Basilicata

Basilicata's wild snail preparation with lard and rosemary — a mountain dish where land snails (luma…

Maiale al Forno con la Melanzana — Pork and Aubergine Bake

Maiale al forno con la melanzana is the summer pork bake of Basilicata — pork shoulder or ribs baked…

Pignata di Maiale Lucana — Slow-Cooked Pork in Terracotta

La pignata is both the terracotta vessel and the preparation made in it — a sealed terracotta pot in…

Pignata di Pecora alla Lucana

An ancient Lucano preparation cooked in a pignata — a terracotta round-bottomed pot sealed with foil…

Pignata — Slow-Braised Meat and Vegetables in a Clay Pot

Pignata (named after the traditional clay cooking vessel) is the Basilicatan one-pot preparation: la…