Italian region
Basilicata
Quick answer
Basilicata is a rugged southern region known for crusco peppers, peperoncino, Matera bread and lucanica sausage.
Basilicata's cooking is frugal and bold. Peperoni cruschi — sweet dried peppers fried until crisp — are crumbled over pasta and bread crumbs.
Lucanica sausage, mentioned by Roman writers, takes its name from the region's old name, Lucania. The sourdough pane di Matera is protected by its own designation.
- Capital
- Potenza
- Signature dishes
- Peperoni cruschi, lagane e ceci, pane di Matera
- Cheeses & cured meats
- Lucanica, canestrato di Moliterno
- Wines
- Aglianico del Vulture
Related
More italian food by region
Next up
Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.
Try this recipe
Pinzimonio
Crisp raw vegetables and a bowl of seasoned olive oil.
Try this recipe
Grandma-Style Sausage and Peppers Pizza
Thin, crisp sheet-pan pie with sausage, peppers, onions and dollops of sauce.
Next watch
Kneaded
Larry books a deep-tissue massage to work out the knots — but every time the masseuse works his shoulders, all he can think about is kneading dough and the sausage and peppers waiting at home.
Quick answer
How do you make sausage and peppers for a large group?
Plan about one link (roughly ¼ pound) per person as a sandwich, or 1½ links as a main plate, plus about half a pepper and a quarter onion each. Cook in batches on sheet pans at 425°F or on the grill, then hold everything warm in a covered roaster or slow cooker with a little sauce or stock.