Discover the wild side of the Alta Murgia, a region closely bordering on Puglia, through its flavors.
We start with a typical Matera-style antipasto, the 'cialledda', a refreshing and light dish which uses up stale bread, tomatoes and olives, and is accompanied by peppers and fried olives.
Among the dishes proposed by Lucia, we find dark durum wheat bread in its typical round shape. With the same wheat flour, our Cesarina makes focacce flatbreads, taralli and pasta; the orecchiette pasta and Lucanian calzoni are also homemade, and served as first courses with a ragout sauce.
As a second course, Lucia proposes a traditional sausage and broccoli stew accompanied by seasonal vegetables. We end sweetly with typical desserts from the local pastry tradition, such as egg and sugar taralli, sour cherry calzoncini, almond fritters, strazzate, and stuffed dried figs.