Cernia in Umido con Pomodorini Gialli, Olive e Patate Confit (Italian Mediterranean Grouper with Yellow Tomatoes, Olives and Confit Potatoes) La cernia ha una carne soda, compatta e naturalmente saporita. È perfetta per preparazioni in umido perché mantiene la propria struttura anche in presenza di salsa e liquidi di cottura. In questa versione utilizziamo pomodorini gialli per una salsa più delicata e dolce, olive nere per profondità, timo fresco e patate novelle cotte lenta

Peperoni Cruschi, Crispy Senise Peppers Story of the Dish Region: Basilicata Traditional area: Senise, Potenza Course: Antipasto Serves: 4 Peperoni Cruschi are one of the most distinctive foods of Basilicata. They are made from dried Peperoni di Senise IGP, thin fleshed sweet red peppers traditionally dried in long braided strings called serte, then fried for only a few seconds until they become extraordinarily crisp. The word cruschi means crunchy in the Lucanian tradition,

Traditional Italian Basilicata Onion-Stuffed Savory Pie Story of the Dish Calzone di Cipolla alla Lucana is a traditional savory pie from Basilicata built around slowly cooked onions, black olives, anchovies, capers, oregano, and extra-virgin olive oil enclosed in a simple yeast dough. It belongs to the rural Southern Italian tradition of transforming inexpensive pantry ingredients into a complete meal with strong flavor and excellent keeping quality. The crust should be thin