Wedged between mountains and the sea, the Basilicata region boasts an extensive and varied food tradition. A mix of simple, wholesome and intense flavours, that can be enjoyed beyond regional boundaries. For our glossary series of Italy’s regional riches, here’s an alphabetical primer of Basislicata specialties.

Canestrato di Moliterno is a cheese widely produced throughout Basilicata since the ancient “transumanza” pathways. Made with whole goat’s milk and a small percentage of cow’s milk, the cheese is made by hand-squeezing the whey from the curds into reed baskets. The flavour is sweet and delicate, with added piquant accents as it ages along with intense color ranging from yellow to brownish.