Matera culinary traditions

Pignata, often also called pignata di pecora (sheep pignata), is one of the most intense and characteristic traditional dishes from Matera. The name comes from the terracotta pot in which the meat was slowly cooked, along with vegetables, potatoes, herbs, and simple ingredients.

It is a dish linked to pastoral culture, to slow cooking, and to the ability to make a strong-flavored meat tender and delicious. Pignata tells a story of an ancient Matera, made of slow times and homemade preparations, where prolonged cooking became an essential part of the final result.

Among the typical dishes of Matera, pignata is one of the recipes most connected to local identity and is often cited among the most representative preparations of Sassi cuisine.

Peperoni cruschi are one of the most iconic products of traditional Lucanian cuisine. These are dried peppers that are then quickly fried in hot oil until they become crispy. The term "crusco" refers precisely to this crumbly and crunchy texture.

They are perfect to eat on their own, but are often used to enrich pasta, bread, vegetables, baccalà, and peasant dishes. To bring one of Basilicata's most recognizable flavors to your table, you can choose our fried peperoni cruschi, prepared according to tradition to preserve their fragrance, color, and character.

In Matera and Lucanian cuisine, the peperone crusco brings color, aroma, and intensity. The connection with the Senise Pepper PGI is very strong: the protection consortium emphasizes the relationship between peperone crusco, the territory, and the certification of the Senise Pepper.

The Matera crapiata is much more than just a soup: it is one of the emblematic dishes of traditional Matera cuisine and perfectly represents the city's peasant culture. It originated as a collective recipe, prepared with whatever each family had available after the harvest.

The base of crapiata is made up of a mix of dried legumes and cereals, including chickpeas, fava beans, lentils, beans, and wheat. Each ingredient was soaked separately for several hours, often overnight, to ensure even cooking.

On the day of preparation, the legumes were combined in a single pot and cooked slowly in water, without haste. Cooking could last several hours, during which the ingredients blended to create a thick and comforting consistency.

Crapiata was traditionally eaten on August 1st, a symbolic day marking the end of the agricultural harvest. It was a moment of sharing: each family brought a portion of the ingredients, and the dish was cooked and eaten together.

Today, the recipe maintains its original structure, although it may vary slightly from family to family. Some add raw extra virgin olive oil, while others add a light soffritto.

Among the traditional dishes of Lucanian cuisine is also fava bean purée with wild chicory, a simple, nutritious recipe deeply rooted in peasant cooking.

Dried fava beans are slow-cooked until they become a smooth cream, then served with chicory or wild greens with a slightly bitter taste. The balance between the sweetness of the fava beans and the bitterness of the chicory makes this dish essential yet very expressive.

It is a recipe that clearly illustrates the relationship between Lucanian cuisine and local produce: few ingredients, great balance, and authentic flavor.

Gnummareddi are rolls of lamb or kid offal, wrapped in intestines and traditionally grilled. They are a dish with a strong flavour, typical of Lucanian pastoral cuisine and found in many areas of Basilicata.

They are not a dish for all palates, but they represent an important part of the local gastronomic culture. They tell a story of a cuisine where nothing was wasted and every part of the animal was valued.

The Tarallo dell'Immacolata materano, also known as U Ficcilatidd, is one of the baked goods most closely linked to the city's religious and family traditions.

Its preparation is deeply rooted in home culture. The dough is made with simple ingredients: flour, water, extra virgin olive oil, white wine, and flavorings, which can vary depending on family tradition.

After working the dough until it is smooth and elastic, it is shaped. Once formed, the taralli are first boiled in water – a fundamental step to achieve the typical consistency – and then transferred to the oven, where they are slowly baked until golden and crispy.

The result is a fragrant, slightly rustic product with a distinct yet balanced flavor. It is not just a baked good, but a symbol of Matera's tradition, linked to celebrations and family memories.

Its recognition as a Traditional Agri-food Product (PAT) has further strengthened its value, making it one of the most distinctive elements of Matera's cuisine.

The Lucanian "scorzette", typical of Bernalda but widespread throughout Basilicata, are a perfect example of a traditional sweet that is simple yet full of character.

Their preparation begins with a dough made from ground almonds, sugar, and egg whites, worked until a compact and fragrant mass is obtained. This dough is then shaped by hand into small sticks or irregular forms, maintaining a rustic appearance.

Once shaped, the scorzette are baked in an oven at a moderate temperature, in order to achieve a slightly crunchy exterior and a soft interior.

After baking, they are often covered or decorated with chocolate, creating a contrast between sweetness and intensity that makes them particularly appreciated.

They are sweets linked to family tradition and holidays, but today they are produced and consumed all year round. Their simplicity is their strength: few ingredients, artisanal processing, and an immediately recognizable result.