BASILICATA

Basilicata is also called Lucania, from the Latin word “lucus” which means “forest” indicating the important aspect of this land: a mountainous area with a still almost untouched forest that preserves ancestral memories of the past.

It is a destination that is still not invaded by traditional tourism and it is a site that is rich in attractions: Pollino National Park, the local festivals, the famous Rocks of Matera, the limpid clear waters of Maratea and Metaponto and the simple, genuine cuisine with true Mediterranean flavour.

DON’T MISS THE FESTIVAL

“Maggio” in Accettura (Mt)

Many towns in Basilicata renew ancient arboreal rites each year during May with the Pentecost. Among these traditions we have chosen one of the best known, that of Maggio di Accettura, dedicated to San Giuliano.

 It should be said that the sacrality of natural elements have origins that run so deep, they have resisted every prohibition, so much that the Church could not absorb some of these traditions. In particular, in Basilicata, the bond with the forest has continued intensely over the centuries to permit the survival of traditions that were and are known to few.

THE PHASES OF THE FESTIVAL. The festival is held in three phases. The first is cutting the Maggio (trunk), of a tall cerris tree, which was formerly recognized as the king of the forest, and it takes place on Ascension Day.

On the day of Pentecost, the cima (tree top), of a holly tree is cut: according to the  Ancient Romans holly helped keep evil spirits away when it was planted close to the home. The two trees are carried throughout the city. The tree trunk deprived of its branches and bark is carried by pairs of oxen led by the masciaioli. The tree top is held with the leaves by ropes so that it is not ruined, and it is carried on the shoulders of the cimaioli. Each action is accompanied by the sound of reed pipes and organ grinders with courting songs for the holly which will be united in marriage with the trunk. The procession is the most spectacular part and the participation is intense.

On the Tuesday after Pentecost, the treetop is grafted to the trunk and the two are married and displayed in the centre of the square. At the same time, the Procession of St. Giuliano takes place and the so-called cente on the heads of the women dance to the sound of reed pipes and organ grinders. The procession marks and redefines the entire area of the city passing through the streets and making stops at almost every wide spot. In the afternoon, teams of soccer players try to hit markers tied to the branches of the tree: then at sunset the trunk is scaled and man’s possession of the forest is reconfirmed, but we can also see traces of that ascension towards the divine communion that the Cosmic Tree has always represented.

THE WINES FROM BASILICATA

Just like many other regions in our splendid peninsula, Basilicata, despite the fact that it is a relatively small region, boasts a land of one thousand and one opportunities and unique landscapes with varied nature.

The inland areas in the zone of Melfi at the tips of the Massiccio del Vulture area can be found in an area that enjoys a position with a favourable climate and truly fertile land. In this area between 400 and 500 meters in height above sea level, one of the most productive vineyard areas in the whole central part of Italy can be found. The land, which is particularly fertile and rich in mineral salts, has helped the successful cultivation of vineyards since ancient times.

Among other things, you should definitely try Moscato del Vulture, a bubbly wine with a delicate fruity aroma, Malvasia del Vulture, is a dessert wine with a strong walnut undertone and Aglianico del Vulture is a dry fine wine with a strong bouquet.

If you want to dive into the past, direct yourself to the province of Matera. Here the testimony to Roman times will amaze you in its quantity and splendour. Located on top of a limestone cliff, Matera merits a trip all its own. During the course of the years, grottoes were dug into it as refuge, cells and homes that were utilized up until around a decade ago. These famous Rocks have made this territory unique since ancient times. Regarding wine in the province of Matera, try the Aglianico di Matera, a prized dinner wine with an intense red colour that improves with aging.

THE FLAVOURS OF BASILICATA

Almost entirely mountainous, it faces two seas with short strips of coast that are a few kilometres deep. Basilicata (Lucania for the ancient Romans and also between 1932 and 1948 under the fascist regime) was in some ways pushed aside with respect to more invasive tourist currents. This fact today allows for the launch of new tourism strategies that base their success on the respect of nature, traditions and...tasty local cuisine.

THE FIRST COURSES. The bread-based soups are the most widely diffused first courses in Basilicata: remember the pancotto, which in Melfi is prepared with bread, potatoes and turnips broiled together and cooked in the same pan with a sauté of oil, garlic and cherry brandy and sheepherders bread, which is dry bread boiled together with oil, laurel, and tomato in which an egg is poached. Part of the local "repertory" includes lagane e ceci or pasta and chick peas with the usual olive oil, garlic, tomato and rosemary. The strascinati are just one of the many forms of durum wheat and water based pastas, cut in short elongated strips (strascinati) with the fingers and topped in a variety of ways (with sausage, with fatback and fresh mint). The maccheroni or spaghetti di Maratea, are covered in olive oil, garlic and fresh tomato cut in pieces, which is really a traditional preparation with the difference being that here after the pasta is topped, it is placed in a double boiler and placed on the stove to help flavour the pasta.

SECOND COURSE MEAT DISHES. The raising of pigs was very widespread in ancient Lucania, so much so that this name is also used to indicate a long and delicate sausage in the northern regions, the luganega or lucanica. The animals are raised with natural products producing a very high quality meat, which is then used in simple and tasty dishes like spezzatino di maiale pork braised with oil, garlic and rosemary with the addition of tomatoes and hot peppers. There is also a great deal of sheep farming and there are many famous dishes to prove it including pignata di pecora. The pignata is a pressure cooker in which the lamb is placed together with potatoes and soppressata salame with onions, celery and tomatoes. It is all recovered with water. After the cooking process, the meat is served with grated sheep cheese. In the Easter broth, the lamb meat, de-boned and cut into pieces, is cooked with oil and onion with the addition of tomatoes and cardoons or wild asparagus added at the end in a pan. The broth is completed with a scrambled egg with grated cheese and placed in the oven until it becomes solid.

DESSERTS. Among the desserts, copete are small pastries made of almond paste and meringue, powdered sugar and cinnamon, which are cooked on communion wafers in the oven, while calzone di castagne are made of a puff pastry base of durum wheat flour, eggs, pork fat, sugar and sweet wine filled with a mixture of chestnuts and boiled chick peas that has been reduced and cooked with sugar, cinnamon and an aromatic liquor. The pastries are then closed and fried in boiling lard.