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Basilicata is located between Calabria and Apulia, in the southern part of Italy. You don't visit Basilicata by chance, but choose to stay in this land only to live a different experience, immersing yourself in places where silence, colors, scents and flavors take you away from the noise and stress of modern life, giving you unique sensations.

The woods and forests that cover the mountains are dotted with small and suggestive villages up to an altitude of 1000 m, where the pure air, the genuine flavors and the beauties of nature join the historical testimonies to satisfy every desire for knowledge.
Beautiful, and yet still little explored, is the area of ​​the Lakes of Monticchio, one of the most spectacular areas of Basilicata.

Lago Grande and Lago Piccolo are two splendid stretches of water that occupy the two extinct craters of Monte Vulture and are surrounded by a dense and luxuriant vegetation.

It is bathed by two seas: the Ionian and the Tyrrhenian.
The Ionian coast, with the two well-known towns of Metaponto and Policoro, offers wide beaches of fine sand or pebbles, in some stretches surrounded by pine forests and rows of eucalyptus.
The Gulf of Policastro, on the Tyrrhenian side, has a high and jagged coast, where the promontories overlooking the sea are interspersed with small beaches lapped by a crystal clear sea.


The typical cuisine of Basilicata is entirely based on local products, wisely combined in characteristic dishes of ancient tradition.
The star of the Lucanian tables is the durum wheat pasta, hand-made with the ancient tools such as the rasola, the cavarola (respectively a blade and a small cutting board) and the maccarunara. Then the skills of the housewives is needed to be able to create certain pasta shapes, such as minuichs and triads.

In very tasty sauces, chili pepper is always present, here called diavolicchio.
The panella - large loaves of bread with a mixture of flour and boiled potatoes - and the pancotto - slices of toasted bread softened in the broth and enriched with eggs - are two typical bread-based dishes, another common ingredient in the Lucanian cuisine.

As usual, the Lucanians often enjoy dishes based on lamb, such as the cazmarr, the interior meatloaf (which in dialect is called gnumaredd) and the cutturiddi, a kind of stew.
The lamb's head is also appreciated, which is baked in the oven and seasoned with oregano and pecorino.
Among the meats Lucanica is famous a lean pork sausage, prepared in numerous variants without the use of additives.

Another queen of Basilicata gastronomy is the vegetable which, combined with chilli, offers a wide variety of tasty dishes. We remember the vegetable calzone, the ciammotta (fried potatoes, peppers and eggplant seasoned with tomato), the cialledda, with broad beans, potatoes and artichokes, and the lampaggioni salad.
A superb vegetarian synthesis is then constituted by the 'herbal dish alla lucana', in which we find, cooked together and seasoned with olive oil, onions, aubergines, peppers, tomatoes, garlic, basil and parsley.