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Lucanian cuisine (Italian: cucina lucana) is the food tradition of the region of Basilicata (formerly known by its ancient name, Lucania) in southern Italy. It shares many traditions and foods with neighboring Calabria, but also has a distinct traditions of its own.

History
Archaeological evidence from the 4th century BCE shows that indigenous peoples of Lucania had by that time fully adopted the cookware of ancient Greece, which may have been locally produced or imported from Metaponto or Heraclea.

A type of spicy sausage produced in Lucania was praised by the Roman writers Cicero, Martial, and Horace. Roman writer Apicius gave the following recipe for Lucanian sausage: "Fill the casing with well-rounded pork, and add ground pepper, cumin, savory, rue, parsley, bay leaves, and lard, then hang it close to the fire."

Characteristics
Lucanian cuisine is influenced by the region's historical poverty. Food preservation is emphasized, as exemplified by the use of preserved pork and vegetables and dried fruit. In addition to dried red peppers, important ingredients include potatoes, chicory, pork, and lamb. Beans, particularly fava beans (broad beans), are very commonly used, and an annual Bean Festival is held in the region. Eggplants are frequently used, and figs, almonds, and honey are often used in dessert dishes, demonstrating some Arab influences.

Basilicata's short coastline and mountainous terrain means that fish is less commonly used than in neighboring Calabria. When fish is consumed, it is often either preserved (as in baccala ai peperoni, salt cod and hot peppers) or freshwater fish (such as Lake Sirino trout).

Strong cheeses are characteristic of Basilicata, including aged caciocavallo and matured or smoked ricotta.

Distinctive dishes and food products


Dishes and food products associated with the region include:


 * Sausage, including pezzenta and lucanica
 * Penne all'arrabbiata, penne with tomato, pancetta, spicy red pepper, pecorino, and onion and garlic
 * Peperoni di Senise (red Senise peppers) that are dried, fried, and crushed into a powder (peperoni cruschi) that is very common in the region
 * Potenza-style chicken (pollo alla Potentina), prepared with spicy peppers
 * Pancotto, soft bread soup with vegetables and saltwater
 * Lagane with beans
 * Cuttiridd' d' pecura vecchia, a mutton stew of the Murge plateau; a similar dish in Puglia, made with suckling lamb, is called u' cutturidd
 * Capuzzelle, lamb's head
 * Gnummareddi, bunded lamb intestine with pecorino, fatback, parsley and lemon
 * Millecosedde, a soup of vegetables, beans, and pasta

Pecorino di Filiano, a hard sheep's milk cheese with protected designation of origin (PDO) status, is made in Basilicata. The cheese is made from the milk of the local sheep breeds Gentile di Puglia, Gentile di Lucania, Leccese, Comisana, Sarda, and their cross-breeds. Mucca podolica, a rare cattle breed, is raised near Matera for both milk and meat. Its milk produces aged caciocavallo podolica cheese, which is produced in four regions: Calabria, Basilicata, Campania, and Puglia.

Millefiori ("thousand flowers") honey, produced by honeybees from many plants, including citrus, eucalyptus, and sunflower, is produced in Basilicata.

Wine
Traditionally, Basilicata has not been an important wine region, producing "very little in either volume or variety" of Italian wine. Fewer than 5% of the wine produced in the region is DOC or DOCG. The region's most significant wine is aglianico del Vulture, a red wine grown on the slopes of Mount Vulture, an extinct volcano. Aglianico del Vulture received the DOC appellation in 1971, and was for many years the only wine from Basilicata to receive the DOC appellation. Three other wines from the region subsequently attained DOC status&mdash;Terre dell'Alta Val d'Agri (2003), Matera (2005), and Grottino di Roccanov (2009). Aglianico del Vulture Superiore attained DOCG status in 2010.