Basilicata
Toasted Matera bread with Gran Biscotto, Caciocavallo and Crusco pepper spread
Welcome to Basilicata, where flavours recount its rich rural tradition: from Senise Crusco pepper to red aubergine from the Potenza area, podolica cow Caciocavallo cheese and Pane di Matera PGI bread.
Pane di Matera PGI
The ancient wisdom of Matera bread’s slowly roasted wheat…
enhances the unique flavour of the handmade Gran Biscotto…
Crusco pepper
…and Crusco pepper, dried naturally and smoked to create an unmistakable taste.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Toasted Matera bread with Gran Biscotto, Caciocavallo and Crusco pepper spread
Ingredients:
- 4 slices of Pane di Matera PGI
- 100 g Gran Biscotto
- 50 g Caciocavallo Podolico della Basilicata cheese
- Aubergine fillets in oil
- 5 Crusco peppers
- 2 anchovy fillets
- 4 tbsp extra-virgin olive oil
- fresh basil
- salt
Instructions:
Put the Crusco peppers, anchovies, oil, 2 basil leaves and a pinch of salt in a blender, then blend until smooth and creamy.
Grill the slices of bread on both sides until golden brown. Top with the pepper spread, sliced Caciocavallo, Gran Biscotto and aubergines (well-drained). Finally, decorate with a few basil leaves and serve.
Basilicata
Basilicata’s culinary tradition is deeply rooted in its rural areas: Senise Crusco Pepper is a typical ingredient in Lucanian cuisine; red aubergine (Solanum aethiopicum) finds ideal growing conditions in the Potenza area; while the entire region is united by the breeding of Podolica cows and the production of Caciocavallo cheese, a symbol of how the Lucanian culture adapts to its environment.
The Region’s culinary symbol is Matera bread, which comes in two shapes – Cornetto and Forma Alta – and in 2008 it obtained the PGI mark.
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