Agnello alla Potentina, lamb braised in the tegame with bay, vinegar and peperoni cruschi di Senise Agnello alla Potentina is a stovetop dish, not an oven dish, and that single fact shapes everything about it. The lamb is browned and then braised in a covered tegame, a wide shallow pan, where the liquid stays low and the cook stays close. Potenza builds the flavour from three things the mountains give it: bay laurel, wine vinegar and the dried sweet pepper of Senise. Tomato i

Italy through its landscapes, history, traditions, culture and everyday regional life. Basilicata is one of Italy’s least understood regions. Wedged between Campania, Puglia and Calabria, it stretches from the volcanic slopes of Monte Vulture to the Ionian plain and touches the Tyrrhenian Sea around Maratea. Much of the territory is mountainous or hilly, cut by rivers, ravines and clay badlands. Towns cling to ridges, roads follow the contours of the Apennines and distances t

Malvasia Bianca di Basilicata IGT is a floral, fresh native white with orchard fruit, herbs and excellent versatility with Mediterranean food.