Ancient tables

The typical cuisine of Matera is made up of authentic flavors, but especially simple ones. Most are poor dishes, invented by shepherds and farmers who used the wild herbs of the Murgia of Matera to enrich their dishes. Typical entrées include “pancotto” (boiled bread soup), broad bean purée and chicory, the typical “u calzn” (ravioli with ricotta), or chickpeas with lagane (tagliatelle-like pasta). Instead, as main courses, there are real specialties, such as lamb casserole, the famous “cutturidd” (boiled sheep), or the pignata with  innards of grilled lamb. Even the desserts are simple and tasty, like the strazzate (chocolate almond cookies), almond friselle (crisp ring-shaped bread), or cartellate (sweet fried dough).