Southern Interior

Basilicata

Basilicata favors sturdy handmade pasta: lagane, strascinati, ferretti, and sauces sharpened by dried peppers, chickpeas, breadcrumbs, and pork.

Capital: Potenza 2 recipes Mountain villages, durum wheat, peppers, pork, legumes.

Pasta identity

Lucanian cooking is inland, frugal, and bold.

Peperoni cruschi, dried sweet peppers fried until crisp, add color and crunch to simple pasta.

Lagane with chickpeas links the region to ancient flour-and-water pasta traditions across the south.

Cook Basilicata

Wide flour-and-water noodles with chickpeas, garlic, oil, and rosemary.

Dragged semolina pasta with crisp dried peppers, garlic, crumbs, and pecorino.