Among the delicacies and specialities of Lucania are: the cheeses of Moliterno, such as canestrato, a hard cheese, and casieddu, a sweet goat’s cheese-ricotta. Padraccio, a goat’s cheese, generally fresh, and pecorino di Filiano, a hard, spiced sheep’s cheese In Lucania, excellent caciocavallo podolici is produced.

Sublime are the soppressate, called soperzate: from Lagonegro, Lauria and Tricarico, and the lucanica, famous throughout the world, so much so that it has given its name to various Italian sausages. There are two versions, with or without lard. The ‘pezzenta’ is very good and is made from pork head, entrails and ribs, cut with a knife and flavoured, while the ‘vecchiareddradi Rotonda’ is made from entrails and pork rind. Typical of Castelsaraceno is the Nnuglia, a Lucanica sausage cooked on the grill, with a delicious flavour.

Other indigenous specialities are the breads: Acerenza’s durum wheat bread, which keeps fragrant for 2-3 weeks, and Matera‘s PGI bread are highly prized.

Among the indigenous species, we would like to point out the maruchedd, borlotti beans and the cannellino di Sarconi IGP, the fagiolo poverello di Rotonda IGP, the Senise ‘crusco’ pepper, which is also eaten as a traditional dried, salted and fried snack, or the marroncina chestnut of Melfi and the red eggplant of Rotonda DOP, excellent sweet and sour, pickled or in oil. Not to mention the desserts, there are dozens of typical Lucanian specialities and the wine tradition with wines.