Buon Appetito!

Basilicata: Our 8 Day Southern Treasures and Secret Delights of Basilicata and Puglia Tour  is based in a region known for its rustic and spicy dishes, such as peperoni cruschi (fried peppers), lucanica (a type of sausage), and caciocavallo podolico (a cheese made from the milk of a rare breed of cow). You will also discover some of the ancient recipes that have been preserved by the local communities, such as pane di Matera (a sourdough bread with a long history), lagane e ceci (a pasta with chickpeas), and ciambotta (a vegetable stew).

Basilicata is a region known for its rich culinary tradition, especially when it comes to desserts. Some of the most famous desserts from Basilicata are Crespelle, which are sweet doughnuts made with flour, water, oil,and yeast fried in boiling oil. They are usually covered with sugar or honey, preferably chestnut honey. Cartellate are prepared with a very simple base of flour, sugar, extra-virgin olive oil, and white wine, then fried and immersed in a special syrup such as vincotto, which can be made from figs or grapes depending on the area. They are considered a party food and can usually be found at Christmas and special occasions. Zeppole is a delicious fried dough and Ricotta cake is a baked cheesecake made from cow’s milk.

Red wines from Basilicata and Puglia make up around 80% of production. With the Aglianico del Vulture grape being Basilicata’s undisputed star and the Primitivo for Puglia.

A completely Lucanian (people from Basilicata) curiosity is the Guarnaccino, a red grape variety from the Chiaromonte area in Pollino, the national park that shares a border with Calabria. The recovered grape had nearly disappeared, and today it's known for spicy Mediterranean wines.

Liguria: Liguria is a coastal region in northwest Italy that has a rich food and wine culture. Its cuisine uses fresh, local, and seasonal ingredients from the sea, the mountains, and the fields. Its dishes are influenced by its geography, history, and traditions. You can enjoy the Ligurian cuisine on our 12 Day Treasures of Lombardy, Piedmont and Liguria tour.

Some of the most famous Ligurian dishes and products are Pesto Genovese (a sauce made with basil, garlic, pine nuts, Parmesan cheese, and olive oil), Focaccia, Farinata (a thin pancake made with chickpea flour), Corzetti (a type of pasta that is shaped like coins and stamped with decorative patterns), Ravioli alla Genovese (a type of stuffed pasta that is filled with meat (usually veal or beef), cheese (usually ricotta or Parmesan), herbs (usually parsley or marjoram), and eggs. The ravioli are cooked in broth and then dressed with butter and sage. Cappon magro is a salad made with layers of boiled vegetables (such as potatoes, carrots, beets, cauliflower, artichokes), hard-boiled eggs, anchovies, capers, olives, pickles, and seafood (such as shrimp, lobster, crab). The salad is topped with a green sauce made with parsley, garlic and breadcrumbs.

Liguria produces some excellent wines from its coastal and mountainous vineyards. Some of the wines that are famous in Liguria are Vermentino - A white wine that is fresh, aromatic, and mineral, reflecting the influence of the sea and the soil, it is also known as Pigato. Rossese - A red wine that is light, fruity, and floral, with a spicy touch. Cinque Terre - A dry white wine that is excellent with seafood. It is made from a blend of Bosco, Albarola, and Vermentino grapes grown on steep terraces overlooking the sea.

If you are interested in joining us on this gastronomic journey, please contact us today to book your spot. We have limited availability, and we don’t want you to miss this opportunity. We look forward to hearing from you soon!

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