The Southern Italian city of Potenza is home to a savory and hearty cuisine deeply rooted in its country’s rich traditions. The city’s largely rural surroundings of the Apennine Mountains and soft green valleys greatly influence local dishes, with freshly grown ingredients and homemade delicacies such as cheese and pasta. Pull up a chair, take your place at the head of the table, and delight your taste buds with the authentic flavors of Potenza.

APPETIZERS

The primary appetizer of the city, like in the rest of the country, typically includes a variety of cured meats and cheeses, also served with delicious homemade bread.

Meats usually served can include salume, prosciutto, pancetta, sausage, and capocollo. Cheeses generally included are pecorino burrata, provola, Manteca, and cacioricotta.

One of the breads that may be served during the appetizer course is u’ rucc’l’. This is a local flatbread that can be topped with a variety of ingredients, such as onions or eggplants.

FIRST COURSE

Many of Potenza’s first courses are pasta-based and reflect intense Italian influences. Pasta has always been a staple for many parts of the country as it requires few ingredients, is easily accessible, and can be made by hand. In Potenza, many pasta dishes are served in a hearty and flavorful meat or vegetable sauce and are garnished with pecorino or ricotta cheese.

Strascinati is one of the area’s most popular pasta shapes. Similar to orecchiette, but much larger and more open, this fresh pasta is made with only flour, water, and salt. Strascinati are often served with ragù potentino, which is also called ‘ndruppeche. This local version of ragù is made by searing cuts of beef and salame pezzente (a fatty salame seasoned with dried pepper and fennel seeds) then slowly cooking the meat for several hours in tomato sauce. Other meats may be used as well such as lamb or rabbit. The ragù may also be served with ravioli alla potentina, a local type of ravioli that is filled with ricotta and parsley.

Another often requested first course is homemade Italian maccheroni. This versatile pasta can be used in a variety of different dishes and its presentation in them may vary. Maccheroni is a dry pasta made from basic ingredients that is typically used as a base for other dishes. In Italy, the pasta’s appearance is usually straight and square ended. In some dishes the maccheroni is short in length and in others, such as frittata di maccheroni, the pasta is longer and more reminiscent of spaghetti. The pasta itself is rich and filling, but is almost always served with a tomato sauce featuring pork that only enhances its flavor.

Lagane alla lucana is a time-honored pasta dish of Potenza, which is similar in name, but in reality very different from the typical Bolognese lasagne. One difference lies in the pasta dough, which in Bologna features egg, but in Potenza it does not. Additionally, instead of wide sheets of pasta, lagane in Potenza are thick strips of pasta that are similar to tagliatelle, but are shorter in length. In Potenza, lagane are usually served with chickpeas or other types of legumes.

Just like in other regions of Southern Italy, Potenza locals enjoy a pasta dish called cavatelli alle cime di rapa. To make the dish, breadcrumbs are toasted in olive oil with garlic and chopped chili pepper. Then broccoli rabe is sauteed and everything is served together with cooked cavatelli pasta.

SECOND COURSE

Much of Potenza’s main entrees are hearty and meat-based. Favorites for the dinner table in Potenza include mandorlata di peperone, and spezzatino di agnello. Mandorlata di peperone is like a hearty stew in appearance and usually consists of a mixture such as bell peppers, chopped almonds, raisins, sugar, basil, tomato sauce, and a splash of white wine vinegar. Spezzatino di agnello is a type of lamb stew flavored with intense spices and a variety of freshly picked vegetables.

Beccacce alla potentina features woodcock, a type of small bird, which is usually roasted to perfection by stuffing and seasoning it with a variety of spices and flavors. When cooked, it looks very similar to a small turkey and is an elegant addition to any dinner table.

Outside of traditional meats, locals also enjoy different forms of seafood. One popular dish is called capitone allo spiedo. This dish is made with eel that is marinated in vinegar, olive oil, and salt for two hours. The eel is then skewered with bay leaves and grilled.

Another unusual ingredient that is common throughout the Basilicata region is snails. In Potenza, locals prepare lumache all’origiano, which consists of snails cooked with peeled tomatoes, garlic, olive oil, and oregano. Baccalà, or dried and salted cod, is popular here as well, with the locals typically mixing the baccalà with chili pepper and olive oil to make baccalà alla lucana.

SIDE DISHES

One side dish common throughout the province of Potenza is ciammotta, which consists of chopped potatoes, peppers, and eggplants that are fried.

STREET FOOD

A popular street food of the area is a local focaccia called u’ rucc’l’. This delicious flatbread may be served plain or topped with local ingredients, such as onion, eggplants, or oregano. Another popular topping is peperoni cruschi, or dried peppers, that are common in all types of dishes in the Basilicata region. Pepperoni crushi are made by pickling sweet peppers from Senise, sun drying them, and then frying them with oil. Peperoni cruschi also pair well with cod and homemade croutons.

DESSERT

Two traditional dessert options in Potenza are honey focaccia and calzoncelli. Honey focaccia is a typical focaccia bread that is sweetened by drizzling uncooked dough with honey and sometimes topping it with fruit such as apples and figs and a few teaspoons of ricotta cheese before baking. Calzoncelli are a type of cookie very similar to a sweet version of ravioli that are filled with delicious combinations of chocolate, cream, almonds, chestnuts, or chickpeas.

Mostaccioli are another local type of cookie. These rhombus-shaped cookies may be found throughout Southern Italy. The traditional version is made with honey and cocoa powder and covered with a chocolate glaze.

After an evening of strolling around Potenza to take in the sights and sounds of the city, locals and visitors alike often find joy in soaking up the local scene with a sweet treat in hand. Especially on warmer days, a cold and creamy gelato is a perfect way to cool down. Cooler weather makes a hot, steaming cup of coffee paired with a decadent pastry a fantastic warm delight.

WINE

A fine glass of Italian wine is the perfect complement to any dining experience in Potenza and is best enjoyed in the company of family and friends. Although there are many excellent Italian wines to choose from, the most commonly requested are usually Aglianico, Moscato, and Malvasia.

Aglianico is one of the more frequently requested wines due to its local roots. This red wine is made from the Aglianico grape that is native to Southern Italy and is known for producing a full-bodied flavor. White wine or sparkling Moscato and the dessert wine of Malvasia are also wonderful additions for any dining table.