A mountainous region rich in pastures and forests, surrounded by two seas, the Ionian on one side, the Thyrrenian on the other, Basilicata boasts a varied cuisine and strong agricultural traditions.

Olives, flavorful vegetables and legumes are extensively cultivated. Wheat is also an important crop, used to make pasta and bread. Recipes make extensive use of white meat, lamb, eggs, local spices such as hot pepper and a range of vegetables. First courses include all varieties of pasta accompanied by ragu sauce. Sheep meat features prominently on second courses.