The Cuisine of Basilicata reflects the region itself, and its people. It is steeped in tradition; it is the product of a rugged, mountainous land, and it is of a genuingly simple but earthy nature. Its many types of durum wheat pastas, some incorporating lentil flour or other bean flours make for many hearty savoury dishes such as Orechiette ("little ears"), lagane (lasagna), minuich (hand rolled tubes), firricieddi (twists), minuiddi (shaped like small quills), tapparelle (like orechiette but larger), and rascatielli (corkscrew shaped). Most of these are perfect served with simple tomato sauces.
At Torre Fiore, Chef Nicola brings the best of Lucan cuisine into the 21st century with innovative but deliciously robust dishes. One of his most singular desserts for example, is the very traditional and rustic “pane e fichi” (bread and figs). Given that this region is well known for not only its creamy and rich ricotta but also for its extraordinary bread of Matera---a flavourful crusty bread I would kill for at this moment---it stands to reason that these elements would make a damn fine dessert:
It won’t be the same without the local ingredients, but have a go. A great Saturday morning breakfast!
On a nicely toasted slice of artisal bread (Sud Forno on Queen has the best) place a good dolop of creamy ricotta. Sprinkle with cinnamon, if you like. Place sliced figs on top, and for a little decadence, drizzle over some chocolate sauce!
A JOURNEY OF SORTS, VARIOUS MEANDERINGS......AND A LITERARY EXPLORATION OF A LESSER KNOWN ITALY