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Basilicata – GT Food & Travel
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GT Food & Travel

Tag: Basilicata

  • Carbone Vineyard & Aglianico

    Carbone Vineyard & Aglianico

    Eating our way around Matera was a blast but we were disappointed with the wine selection. None of our favorite Basilicata wine producers were to be found. We reminisced about our first trip to Basilicata. It was July when we visited Carbone vineyards in Melfi set under the grandeur of Mount Vulture. VultureSara and Luca Carbone met us outside of the Carbone cellar where we hopped in their jeep for a quick drive to the vineyards. Winemaking is in Sara and Luca’s DNA. The oldest Carbone vineyard, Piani dell’Incoronata, was planted in 1970 by their dad and uncle. The Carbone brothers produced wine until 1987 at which point business took them elsewhere. They didn’t give up the vineyards but sold grapes to wine makers. The sister and brother team took over the family vineyards in 2000 and they haven’t looked back since.
    saracarboneAfter spending 10 minutes walking and talking with Sara and Luca their enthusiasm and dedication had infected us. They believe that working in the vineyard is essential to producing a wine that expresses their personality and that of Vulture. At the foot of Vulture, aglianico is THE grape variety. Sometimes called the barolo of the south it is dark, dry and tannic with beautiful acidity often with black cherry, blackberry and chocolate aromas.

    aglianico2

    Sara and Luca’s first vintages are Stupor Mundi 2005 and Terra dei Fuochi 2005 followed by 400 Some 2006, all 100% Aglianico del Vulture. We recently opened a 400 Some 2009 and Stupor Mundi 2009. They both had lively acidity and beautiful expressive tannins. Stupor Mundi was chock full of blackberry, dark chocolate and herbs while 400 Some expressed blackberries and spice. I have no doubt that both wines will improve with age. We enjoyed 400 Some with podolico caciocavallo (an aged cheese produced using only milk from the Podolica cattle), a classic pairing, and we drank Stupor Mundi with Sunday lunch of tomato and meat sauce, pasta and meatballs. We look forward to repeating this Sunday combo in a few years time.

    CarbonewinebottlesIf you’d like to visit Carbone call or email in advance for an appointment.
    Tel: +390972 237866
    Email: info@carbonevini.it

  • Where to Eat in Matera

    Where to Eat in Matera

    Last year we visited Basilicata for the first time. We loved the landscape, history, people, food and wine. Between Christmas and New Years we spent three days in Matera. Many know it as the city where Mel Gibson’s “The Passion of the Christ” and Pier Paolo Pasolini’s “The Gospel According to St. Matthew” were filmed. It’s not a surprise that it is a UNESCO world heritage site. It’s a magical place with many stairs. Matera skylineAfter climbing up and down the never-ending paths, visiting Rupestrian Churches and the sassi, we wanted to warm up and fuel up on hearty local food. We strolled down streets lined with inviting restaurants, trattoria and bars and read endless reviews of where to eat in Matera. Here’s where we happily nourished ourselves. Enjoy!

    orchiette cime di rapeTerrazza Rivelli  – This cozy restaurant with hand carved wooden cabinets, shelves and tables offers many traditional cucina lucana dishes. Orecchiette pasta with turnip greens, breadcrumbs and peperoni cruschi (sun-dried, fried sweet red peppers) and the tagliata di manzo (grilled sliced sirloin) were comforting and delicious. We were in the mood for a savory dessert. The helpful owners were more than happy to oblige with a cheese plate. They spent time answering our questions and talking about local cheese including caciocavallo podolico (an aged cheese produced using only milk from the Podolica cattle). We left here feeling as if we had eaten lunch with friends.

    Le Botteghe – We ate here twice during our stay. The waiters went out of their way to fulfill every request. The restaurant was packed full of Italian families and some tourists. The house appetizer was a good introduction to typical dishes from Matera. The savory fava bean puree and bitter chicory topped with olive oil was delicious. Be warned, the pasta dishes are two portions in one. I highly recommend the cavatelli alla salsiccia “pezzente“ (hand rolled cavatelli pasta with sausage pieces and tomato sauce cooked to perfection and the orecchiette al tegamino (oven baked orecchiette pasta with meat sauce). If you’re in the mood for a main course order off the grill. The mixed meat platter and potatoes sliced in half and drizzled with olive oil and salt hit the spot.

    fava - cicoriaLa Talpa – Our last night we were craving pizza and took a chance with La Talpa. I’m glad that we did. The restaurant-pizzeria is spread across three levels of a cave dwelling excavated in tufo (calcareous rock). The wood-fired pizza was Neapolitan style. We had pizza margherita with mozzarella di bufala cheese. The dough was soft, elastic and fragrant. The service was excellent.

    potatoes peperoni cruschiRistorante Osteria Pico –  Set in an excavated dwelling, Ristorante Osteria Pico offers a vast menu. Chef and owner Enza Leone is at the helm. She prides herself on using traditional ingredients with a creative flair. The stewed wild boar in a tomato and porcini mushroom sauce and podolico beef slices were good but it was the side dish and dessert that I’d like to eat again. If you love potatoes like I do be sure to order the simple crisp potatoes, tropea onions and peperoni cruschi. For something sweet indulge in the dessert trio of creamy cheesecake, nutty chocolate mousse and silky cow’s milk ricotta topped with black cherry sauce

    wildboardessertsamplerPico

    Have you been to Matera? Do you have a favorite restaurant recommendation to share? I’d love to hear from you.

  • FrankRizzuti – Cucina del Sud Ristorante

    FrankRizzuti – Cucina del Sud Ristorante

    I woke up this morning thinking about my most memorable meal in 2013. It was in July during my first visit to the region of Basilicata. The three hour lunch flew by in what seemed like thirty minutes.
    DSC_3160

    FrankRizzuti – Cucina del Sud Ristorante opened its doors in June 2012. At Cucina del Sud, Chef and Owner Frank Rizzuti creates innovative plates using southern Italian ingredients. Not only was I impressed by the mouthwatering food, art-like presentation and brilliant service but also by the chef’s kitchen and dining room presence. And for the coffee obsessed like me, I have to mention the carta del caffè (coffee menu); a rare and appreciated treat.

    Here are my favorite dishes from the summer tasting menu.

    Filetto di baccalà rafols con panzanella all’aglio nero (salt-cod fillet over panzanella with black garlic).

    baccala

    Gnocchi di piselli, julienne di seppie, il suo nero e il limone candito (pea gnocchi, cuttlefish, ink sauce and candied lemon peel).

    peagnocchi

    Maialino laccato al miele, salsa di aglio nero, gelato alla birra e crumble salato (Honey glazed baby pork, black garlic sauce, beer gelato and salted crumble).

    maialino

    Cremoso alla liquirizia, rocce di cioccolato soffiato, crumble al cacao, biscotti morbido al pralinato, e gelato alla menta (licorice mousse, aerated chocolate, cocoa crumble, soft praline cookies and mint gelato).

    mintdessertRicotta, confit d’agrumi, crumble alle mandorle e gelato di wild fennel (Ricotta cheese, citrus confit, almond crumble and wild fennel gelato).

    ricottafenneldessert100% arabica Misore-India caffè from GustoTop.

    coffeeMysore2

    Cucina del Sud
    Largo Pasquale Uva – Potenza
    Tel +39 0971 45506/320 6665608
     

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