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Pane di Matera su tavola rustica con taralli, friselle e peperoni cruschi, sullo sfondo i Sassi di Matera.

Lucanian Recipes and Flavors of Matera

Lucanian recipes, pairings and traditional flavors

This section features recipes, pairings and tips dedicated to the flavors of Basilicata and products rooted in Matera’s culinary tradition. Pane di Matera, friselle, taralli and peperoni cruschi provide the starting point for recipes, serving ideas and practical guides on the best ways to enjoy them.

3 min read

Peperoni cruschi: how to use them in cooking

Peperoni cruschi are one of the most distinctive ingredients in Lucanian cuisine. Thin, fragrant and, above all, crispy, they can be eaten on their own or used to finish pasta...
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3 min read

Focaccia al pelato: the recipe for Matera-style focaccia

Learn how to prepare focaccia al pelato, a thin and crispy Matera-style focaccia made with remilled durum wheat semolina and peeled tomatoes.
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4 min read

How to dress friselle: the right consistency and 5 summer ideas

How to prepare and dress friselle without making them too soft: texture, mistakes to avoid, and 5 simple pairings for summer.
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