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Potenza
Basilicata
Stone villages, fiery peperoni.
Forgotten, fierce, peppery. Lucanian pasta is bold and bone-deep.
"Heat and bread crumbs do the work of cheese."
What this region tastes like
A flavor portrait of Basilicata.
Rich50%
Earthy70%
Coastal20%
Herbaceous40%
Spicy90%
Rustic90%
Signature pasta dishes
Born here. Perfected here.
CrispySmokyRustic
Strascinati con Peperoni Cruschi
Strascinati con Peperoni Cruschi
Dragged pasta with crispy fried sweet peppers and breadcrumbs.
Medium 45 min
View recipe 
AncientBeanVegetarian
Lagane e Ceci
Lagane e Ceci
Ancient ribbon pasta with chickpeas, garlic and rosemary oil.
Easy 1 h
View recipe 
RusticSmokyLucanian
Cavatelli alla Materana
Cavatelli alla Materana
Matera-style cavatelli with tomato, peperoni cruschi and cacioricotta.
Medium 1 h
View recipe Signature ingredients
- Peperoni cruschi di Senise IGPSun-dried sweet peppers fried until shattering.
- MollicaToasted breadcrumbs — 'poor man's parmesan'.
Pasta shapes born here
- Strascinati'Dragged' across a wooden board with the fingers.
Wine pairings
- Aglianico del VultureVolcanic, intense, age-worthy.Pairs with: Hearty pasta, lamb.
Chef Rigatoni says
A note from the kitchen
"Fry peperoni cruschi 3 seconds only. They'll turn glass-bright."