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Caciocavallo Podolico derives from Podolica cows freely grazing in the Murgia. It is a noble cheese to eat exclusively at table, usually at the end of the meal. An advanced maturation level (also five, six years) gives it a series of organoleptic features:...
Category: Cheese
It is produced in rounds of 13-24 centimeters of diameter and 4-7 cm of height, with a wrinkled surface. It is processed from goat's raw milk, with a method halfway between the production of ricotta and the production of cheese. A few hours before...
Category: Cheese
Pulled-curd cheese enclosing a pat of pure butter, Manteca can be considered a variation of Caciocavallo Podolico. Its name derives from the Spanish term "mantequilla", meaning butter. Its origins are uncertain and date back to ancient times when fridges...
Category: Cheese
Very rare, asphodel honey is characterized by a light and transparent color. It is almost colorless. It is produced in March - April with the flowers of Asphodelus species, a spontaneous plant growing in the uncultivated fields and pastures, blooming...
Category: Honey
For the ancient Greeks it was the best honey of the world. With its hazelnut color, it is a powerful antiseptic to use against all the infectious diseases affecting the lungs, the urinary tract, or the intestine. Stimulating against tiredness. Recommended...
Category: Honey
It is an autochthonous olive cultivar growing only in a few small Municipalities of Basilicata (Ferrandina, Missanello, Salandra, and a few more). This olive cultivar does not grow outside this area and, if it does, it does not give the same results....
Category: Oil
A specialty of the local cooking, they are long peppers with a thin green and red pulp, dried in the sun for over one month and ready to be fried in olive oil. One of the main preserves for the winter, in September the peppers are tied together with a...
Category: Vegetables and Legumes
The tomatoes are cleaned and vertically cut into two parts. They are exposed to the sun every day, covered with gauze to avoid the insects, until they are completely dehydrated. They are preserved in glass jars with laurel and basil leaves, or in oil...
Category: Vegetables and Legumes
Big-size olives, fleshy and black, harvested when they are ripe and dried for one week on wooden shelves. The olives are scalded into boiling water for a few minutes to make them less bitter, then they are drained, salted, and flavored with oregano and...
Category: Vegetables and Legumes
Matera wine has finally obtained the recognition it had been expecting for a long time: as a matter of fact, the wines produced in Matera and in its surroundings have recently obtained (July 2005) the Controlled Designation of Origin (Denominazione di...
Category: Wine
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