Basilicata is one of the rising destinations for both Italian and international tourism: a land rich in history, traditions and enticing food and wine.

Wrongfully considered as a mere marginal region, Basilicata is one of the rising destinations for both Italian and international tourism: a land rich in history, traditions and enticing food and wine. Perhaps it is given by its charming primeval nature, the marvelous stretches of woods, the secluded villages that seem frozen in Medieval times? Or maybe it is the clear sky, the spring waters (Basilicata is the Italian region with the most water reserves), the golden beaches of the Ionian Sea (cradle of rich Greek colonies) or the incredibly rough Tyrrhenian coasts where the famous statue of Christ the Redeemer of Maratea stands?

Basilicata holds some of the most diverse treasures in the entire peninsula: the Sirino range, the mountains of Pollino, the small Lucanian dolomites, the Ionian plain, the ravines of Montalbano and the ancient lunar landscape of Matera, whose Sassi represent the course of human civilization since the most ancient of times.

Let’s not forget the Vulture, a naturalistic paradise producing excellent wines. Here, volcanic soils endow the wines with an incredible minerality, a true symbol of the area. The native grape of Basilicata, Malvasia di Basilicata (both a white and black variety) is grown on the Vulture, but the real star is Aglianico, considered as the noblest and most prestigious grape in Southern Italy. 

Lucanian cuisine stands out for its simple flavors, fruit of humble traditions and excellent ingredients. Peperoni cruschi (literally “crispy peppers”, used in numerous recipes), rafanata (an omelette made with potatoes, horseradish and pecorino cheese), chicory and fava beans, pane cotto (with eggs, leeks and chili), baccalà a ciuredda (salted cod with tomatoes and onions), acquasala (stale bread topped with egg, tomatoes, onion and peperoni cruschi). Basilicata also boasts strawberry cultivations, especially in the Metapontino area, and vast fields of durum wheat, used to make the famous Matera bread, characterized by its unmistakable yellow dough, and excellent shape, crunchiness and consistency.