BASILICATA

Potenza, Matera

Basilicata is located in southern Italy, between the regions of Puglia and Calabria, just above the arch of the 'boot'. There are two provinces Potenza and Matera. This mountainous area is a great destination for those who enjoy the outdoors sports. Skiers and outdoor enthusiasts flock to Vulturino and Sirino. The beach crowd heads to Metaponto, Lido, and Maratea, which is also known as the 'Pearl of the Tyrrhenian Sea' because of its lush and stunning views. The region also has Italy's only historic environmental park, Grancia. At the gates of the park, you're greeted by actors dressed as soldiers and bandits. You can, if you so choose, be guided through the park. You'll be treated to actors acting out ancient legends, culminating in 'La Storia Bandita', the largest popular theatre event in Italy. How ancient you ask? Well, you'll still hear people refer to the Basilicata Region as Lucania, which is what it was called in Roman times. And there are lots of destinations for visitors hoping to explore the art and the history of the area. For a good look at the Lucanian civilization, take a tour around the The Archaeological Museum of Potenza in Potenza. And for more Roman era relics Metaponto has the Palantine Tables-a beautiful Doric style temple dedicated to the Goddess Hera. Another city worth check out is Matera, the city of stone. Some of its homes are hollowed out of rock. One of its major attractions is the 13th century Duomo, a masterpiece from the Lucanian Romanesque period. There's the castle of Melfi built by Guglielmo d'Altavilla in the 12th century.

ITS FOOD & DRINK

Lucanian cuisine features salumi, cheese and meat dishes, radishes and peppers. Dried pork sausages include the lucanica, made with lean pork meat, soppressate and pezzenta. Lamb is a popular meat, try a dish called cazmarr, or a lamb stew, cutturiddi. Another local specialty is dried pepperoni cruschi, crispy peppers which are used to flavor pasta. The region's cheeses including Podalico caciocavallo and pecorino, made in Filiano and Moliterno. Yet another local specialty is dried 'peperoni cruschi' (crispy peppers), used to flavour pasta. Main courses include 'minuich', a homemade hand-drawn pasta rolled around a stick of 'saggina', and a myriad of simple yet savoury dishes, some featuring radish, a root that is very popular there, especially in Val d'Angri. The regions wines include choose from the Aglianico del Vulture which has been produced in the area since the 8th century B.C., and several gems from the Terre dell'Alta Val d'Angri. And don't miss out on the typical bread of Matera. It's sole ingredient is semolina wheat. The bread is made in large loaves, often weighing more than give kilograms. The bread has a unique ability to stay soft for days.