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The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.[1]
Some dishes have undergone variations and enrichments in modern times, losing the connotations of "poor" cooking which characterized them in the past. The most ancient manuscript available about Lucanian cooking dates back to 1524, by Antonio Camuria from Lagonegro, cook at the service of the Carafa family.[2][3]
- ^ Accademia italiana della cucina. "La cucina del riuso" (PDF). p. 272. Retrieved 18 September 2020.
{{cite magazine}}: Cite magazine requires|magazine=(help) - ^ "Piatti lucani nel Rinascimento. Così si mangiava nel 1524". lagazzettadelmezzogiorno.it.
- ^ "A tavola nel 1524. Il cuoco di Lagonegro Antonio Camuria sbarca a Potenza". ecodibasilicata.it.