What is one of the most… mouth-watering aspects of travelling? Tasting and discovering the local food and wine traditions of the place we’re visiting. This section therefore brings together recipes, stories and tips on the finest Lucanian specialities to serve at the table.
The freedom to be. The freedom of a holiday. The freedom to express oneself… MAD suite&apartments was born out of precisely this: the desire to fulfil oneself.
Lucanian horseradish sauce is very simple to make and absolutely delicious when served with a variety of dishes: from first courses to main courses – from
It is also known as “cren” by people in the north, or as ‘barbaforte’ in central regions – the latter name suggesting it is a ‘strong’ remedy for the beard! Lucania is no exception:
Wasabi sauce, which is mainly associated with Japanese culture, is made from Wasabia japonica, or Japanese horseradish. It is quite spicy (and also rather expensive),
Basilicata follows the example of all the other southern regions, which, at Easter, serve up a traditional dessert, usually made with ricotta.
Herculea, the culinary route of Lucania Herculea, Herculia or Erculea: it is a very ancient culinary route that made it possible to export from
In Lucania, you can sample a wide range of high-quality food and wine products. For example, Sarconi beans and Canestrato di Moliterno. Horseradish is also
“Grano dei morti” is an ancient dessert eaten in November to mark All Souls’ Day. It is called ‘grano’ precisely because, amongst
Lucanian honey crostole are a traditional Lucanian sweet treat, often served during the Christmas season. Below is the recipe for making them at home
