Latest news with #Basilicata
Forbes
7 days ago
- General
- Forbes
Five Tasty Italian Alternative Wines To Cabernet Sauvignon
A panoramic view of Vulture, the existent volcan from which the Aglianico appellation takes its name ... More in Basilicata What wine lover on the face of the Earth doesn't love Cabernet Sauvignon wine? Pure or blended with Merlot and Cabernet Franc (or some other French grape) according to the Burgundy style, this wine has been around for centuries. In our hectic modern world, though, wine consumption trends can appear and disappear at the speed of light. Thus, one could expect that even an evergreen such as the Cabernet Sauvignon begins to show its age. No fear. If you don't want to appear a bit out of fashion bringing a traditional bottle of this wine to some party or as a gift, here there are a few Italian alternatives that won't make you and your friends disappointed. A Gentle And Powerful Wine From Basilicata The first wine you can uncork instead of a Cabernet is Aglianico. This is a dark-skinned, late-ripening grape variety known for producing full-bodied, tannic wines with remarkable aging potential. When it's cultivated on the volcanic slopes of Monte Vulture, in the southern region of Basilicata, it shows off a volcanic character with a wide range of red and violet fruits along with earthy, spicy and smoky notes. 2021 Cantine del Notaio 'Il Sigillo' Aglianico del Vulture DOC is a meaningful champion of this kind of wine. In the glass it appears with a dark, almost dense ruby red color, while at the nose they occur, almost in sequence, ripe cherry, blackberry, black pepper, chocolate, dried violet, carob, tobacco, cinnamon, leather, licorice, with a balsamic touch of menthol. The sip is sapid, fresh, round, and full, but with a great acidity that makes it the perfect companion of robust dishes of red meat or aged cheese. Vineyard landscape near Montefalco, Umbria, Italy. The King of Umbria Red Wines Sagrantino di Montefalco DOCG is another wine for people who love elegant tannins and a richly fruity taste. The grape is the indigenous Sagrantino, the most tannic variety you can find in Italy, and owes its name to the small and beautiful village of Montefalco, in Umbria. The greenest region in central Italy. Like the Aglianico del Vulture, Sagrantino is also suitable for long aging. The 2016 Romanelli 'Terra Cupa Sagrantino di Montefalco DOCG' displays a dark ruby red in the glass, and a generous bunch of blackberry, cherry, plum flanked by balsamic notes and slightly spicy hints. In the mouth it is juicy and vibrant, with lively tannins and elegant but persistent finish. The Wine Coming From The Past The South of Italy is also the source of the third wine you could sip in place of a Cabernet Sauvignon. Susumaniello is a local grape of Apulia that people have always been cultivating, especially in the Brindisi surroundings. However, it has only recently been rediscovered by the consumer and wine critics, in part because of its success as a rosé wine. Susumaniello can be blended with other autochthonous varieties such as Nero di Troia or Negroamaro (or both), but the following is in purity. 2021 Tenute Rubino 'Oltremè Susumaniello Brindisi DOC' has a dense red color, with fruity notes of ripe plum, and cinnamon, followed by hints of cedar, black currant leaf, hazelnut and a smoky touch in the final. In the mouth, it is round and savory, clean and long. Interestingly, the producer suggests pairing this wine with some original combination, such as the sound of 'Up Where We Belong' by Joe Cocker and Jennifer Warnes or Ang Lee's intimate film 'Eat Drink Man Woman.' Vineyards. Mezzolombardo. Piana Rotaliana. Trentino Alto Adige. Italy. (Photo by: Marco ... More Simonini/REDA/Universal Images Group via Getty Images) Taste of Earthiness From Trentino With the next wine, we move to North Italy. Teroldego is a historic, renowned grape cultivated almost exclusively in Trentino. Its cradle is very likely to be the Rotaliana plain between Trento and Mezzolombardo, and from this place come some of the most appreciated bottles of Teroldego in the world. With firm tannins and vibrant acidity, it's a wine wine bold and structured, and typically shows dark fruits such as plum and blackberry, with bit of earthiness. Sometimes it even has a slightly wild, herbal character, not unlike a cooler-climate Cabernet Sauvignon. 2020 Endrizzi 'Gran Masetto Teroldego Vigneti delle Dolomiti IGT' is an award-winning wine powerful and gentle at the same time, with a bright dark red color. The nose explodes in fruity aromas of ripe wild blackberries and currants with ethereal nuances and vegetal odors, mellowed by toasted, mineral, and spice notes. The taste is consistent, with a velvety texture on the palate: great balance between acidity and alcohol, full and pleasant to the finish. A wine that doesn't need food to be fully enjoyed but that can enhance grilled or roasted red meat as well as seasoned cheese. A Wine That Flies Under The Radar The renowned "skewed" bottle of Travaglini Gattinara In the northwest of Italy, Piedmont region is the homeland of some of the most renowned red wines all over the world. Gattinara is a red wine made from Nebbiolo grapes, specifically produced on the hills close to the town of Gattinara, a small town in the area of Upper Piedmont. It can be made with 100% of Nebbiolo, or Spanna, as someone calls the variety in this part of the region. Sometimes the wine can be a blend of Nebbiolo, with small percentages of Bonarda di Gattinara or Vespolina also included. According to its admires, Gattinara is a top-tier Nebbiolo wine that often flies under the radar. It offers the complexity and power of a Cabernet Sauvignon, but with the finesse and the aromatic touch that only Nebbiolo can have. Bottled in its characteristic unmistakable 'skewed' bottle, the 2018 Travaglini 'Gattinara DOCG' is an almost educational sample of this wine. The color is an almost transparent antique and shiny garnet; the nose delivers delicate floral scents of violet and rose petal that take on spicy and balsamic mottling with age. In the mouth, it is elegant, fresh, and well balanced, with an enjoyable finish of small red fruits and fruit jellies. Why You Should Pick Wines Like Them Despite their original characteristics, all these wines share with Cabernet Sauvignon some key attributes, such as structure, tannic texture, complex aromatics, and age-worthiness. Each of them, though, also brings a distinctive Italian feature—whether it's the warmth of South Italy, the mountain strength of Trentino, the nobility of the Piedmontese tradition, or the pride of Umbrian wines. So, if you're looking for Italian alternatives to Cabernet Sauvignon that hold their own, these five are solid contenders. Your guests and maybe you will be nicely surprised .
Yahoo
11-07-2025
- Business
- Yahoo
Solargik to Deploy AI-Driven SOMA Pro System Across 85MW of New Italian Solar Tracker Projects
Solargik AgriPV Installation Solargik signs 85MW of new solar tracker deployments in Italy. Partnerships with Revalue and Free Ingegneria bring solar power to areas where conventional solutions cannot operate. Solargik unlocks the potential of sustainable solar power in complex agricultural areas. Solargik's total Italian pipeline now reaches hundreds of MW, helping accelerate the country's energy transition. Jerusalem and Milan, July 11, 2025 (8:30 AM CET) – Solargik, a global pioneer in photovoltaic terrain-adaptive energy solutions today announced the signing of 85 megawatts (MW) in new utility-scale solar projects across Italy, marking a significant step in opening up solar deployment in areas long considered too steep, constrained, or regulated for viable installation in Europe. The contracts - spanning a 45MW portfolio with Revalue, a third agreement with Free Ingegneria, and an additional 20MW challenging AgriPV project in Southern Italy - add to Solargik's already substantial pipeline in Italy, bringing total signed capacity to hundreds of megawatts, further positioning the company as a key player in driving Italy's clean energy transition. From the northeast to the southern regions of Basilicata, the projects reflect a growing shift in the Italian landscape: solar energy reaching areas previously written off as unbuildable or off-limits. Solargik unlocks solar growth as land constraints rise in Italy In 2024, Italy's solar energy market saw record growth, adding about 6.8 GW of new solar capacity - a 30% increase over the previous year. As demand soars, competition for suitable land is intensifying, particularly with new national guidelines limiting the use of prime farmland for solar farms. Solargik's terrain-adaptive and AgriPV-compatible tracker systems offer a timely solution helping Italy expand clean energy capacity even where land is limited. 'Italy is one of the most strategically important markets for Solargik,' said Gil Kroyzer, CEO of Solargik. 'What makes these projects exciting is not just the scale, but the innovation involved - sloped terrain, AgriPV readiness, low-impact deployment. They showcase how our smart systems unlock solar potential in all terrains, including places others would avoid. We're proud to partner with forward-thinking developers like Revalue, Free Ingegneria, and others, each bringing a unique and ambitious vision that we help turn into reality. These are the kinds of solutions needed to accelerate the energy transition.' Revalue: Scaling solar impact through fast-track deployment Solargik's collaboration with Revalue, 45MW across ten different project sites, is planned for fast-track delivery by the second half of 2025, leveraging Solargik's low-impact tracking systems to minimize grading and maximize yield across diverse terrain. 'Solargik brings a rare combination of technical depth and practical execution,' said Luca Di Giacomo, co-CEO of Revalue. 'They've helped us deploy quickly across multiple sites while meeting both performance and permitting goals.' Solargik delivers engineering solution for steep-slope solar sites in 20MW Free Ingegneria portfolio Solargik's contract with Free Ingegneria covers a 20MW portfolio of four ground-mounted solar projects in Italy, all scheduled for completion by 2026. The sites include slopes as steep as 40% - terrain that typically makes solar deployment technically and economically solution overcame this barrier by adjusting tracker orientation and deploying short-structure systems engineered for steep and uneven land. This approach allowed the projects to move forward within tight environmental and permitting constraints, without compromising on cost or performance. 'Solargik's adaptive engineering gave us options where none seemed possible,' said Marco Giovannini, CEO of Free Ingegneria. 'Their ability to rethink standard layouts was essential in overcoming the site's challenges.' AgriPV projects: advancing solar on farmland in Basilicata The additional project within Solargik's 85MW Italian rollout includes an AgriPV development for 20MW in the southern region of Basilicata. The project is situated on sloped agricultural land and includes strict environmental and permitting constraints. Solargik is deploying a specialized tracker system designed for AgriPV environments with 1.3 m ground clearance and a maximum height of 2.5 m. Solargik solutions are designed for low-impact development, avoiding cutting into the terrain, aligning with sustainable permitting policies, and offering a path forward for agricultural zones where conventional systems would be ruled out. About Solargik Solargik is a global leader in photovoltaic tracking and energy management, specializing in intelligent, terrain-adaptive solar systems that deliver strong performance in complex and constrained environments. Its lightweight, single-axis trackers are engineered for maximum efficiency on slopes up to 30% and in agrivoltaic applications. Powered by the proprietary SOMA Pro SCADA platform, Solargik provides integrated control, real-time diagnostics, predictive automation, and performance optimization. Field-proven across more than 300 projects globally, Solargik helps operators maximize output, reduce costs, and unlock the full potential of every site. Founded by solar industry veterans, Solargik is committed to advancing smarter, more adaptable solutions for the future of renewable energy. HEAD OFFICES48 Emek Refaim 9314205Israel MEDIA RELATIONS — GLOBALEliav RodmanSolargikeliavr@ MEDIA RELATIONS — EUROPEGiovanni Ca' ZorziCohesion 7 84 67 07 27 Attachments 20250711_Italy expansion_Solargik_FINAL_EN Solargik AgriPV InstallationError in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Forbes
26-06-2025
- Forbes
Santavenere: Luxury Hotel On The Tyrrhenian Coast In Southern Italy
Perched high above the Tyrrhenian Sea, Santavenere in Maratea, Italy is the ideal place to relax and ... More unwind. Tucked away on the dramatic coastline of Maratea, in Italy's Basilicata region, Santavenere Hotel is a tranquil, sun-drenched sanctuary where time slows and guests are treated not as travelers—but as returning friends. From the moment you step into the lobby, where you're warmly greeted with a cheerful 'welcome home,' it becomes clear that this is more than a luxury hotel—it's an intimate retreat and the perfect escape to unwind and relax. Santavenere offers just 26 elegantly appointed guest rooms giving it the feeling of a private ... More estate. Privacy Is The Ultimate Luxury At Santavenere Perched above the Tyrrhenian Sea, Santavenere is set amidst rugged, untamed hills blanketed in wild rosemary, lavender, hibiscus, and jasmine. The façade of the main building, cloaked in two-story-high bougainvillea, bursts with fuchsia blooms that have flourished for over 50 years. It's no surprise that guests describe it as 'paradise' in the hotel's guest book, with one recent visitor calling their stay 'a complete joy from start to finish.' The property offers just 26 elegantly appointed rooms in the main building—four of which are deluxe rooms and one suite—giving it the feeling of a private estate. 'A luxury experience today is defined by privacy, and that is exactly what we offer,' says General Manager Nicola Loiodice. 'Time is the new luxury, and here, it flows more slowly, away from the crowds and commercial noise of more well-trodden destinations like the Amalfi Coast.' Originally built in the mid-20th century as a private villa, Santavenere retains the warmth and ... More discretion of a personal residence. Authentic Hospitality At Santavenere Originally built in the mid-20th century as a private villa, Santavenere retains the warmth and discretion of a personal residence. Staff quickly learn each guest's name—and preferences. 'We remember which table they like, the kind of water they prefer, and where they enjoy sitting," explains Loiodoce. 'That attention to detail builds a bond that is stronger than in most hotels.' With no retail boutique on property, the experience remains residential rather than commercial. And it's one that inspires loyalty: over half of the guests are repeat visitors, many of whom rebook before even checking out. At Santavenere, the locally-inspired cuisine is paired with incredible views of the sea. Santavenere Celebrates Local Cuisine Santavenere's cocktail bar, staffed by expert mixologists, is a standout, offering inventive libations made from local botanicals and infused liquors. The wine list is impressively curated, with local vineyards represented, as well as others from Italy, France, Spain, and beyond. Nearly every ingredient on each of the hotel's restaurant and bar menus is locally sourced, from cheeses and seafood to fresh produce and herbs. A daily breakfast—served al fresco or in the dining room—is a feast of freshly baked breads, croissants, cakes, and house-made yogurt, complemented by local honey scooped straight from the comb. A smoothie bar, manned by a staff member, offers custom blends using seasonal fruits and vegetables. A menu featuring eggs, omelets, pancakes and crepes are also available. The hotel's elegant dining room, Le Lanterne, serves dinner with such specialties as beef carpaccio, roasted octopus, a variety of pasta dishes, lamb, beef, pork, seafood and vegetarian dishes. A second restaurant, Gli Ulivi, offers all-day dining. Near the pool, it is an open-air restaurant on a scenic terrace nestled among olive and lemon trees, At night, it transforms into an open-air pizza restaurant with a wood-fired oven. A third restaurant, Il Carrubo, is also an open-air venue located seaside on an expansive terrace. It offers fresh seafood every day for lunch and is open for dinner during the weekends. A private romantic meal can be arranged on a secluded rock on the beach of Carrubo where guests can enjoy a three-course menu of choice while dining under the stars where they can hear the gentle crash of waves. (Reservations are required and must be booked at least 24 hours in advance). Private dinners can also be arranged on the terrace of Ulivi or on Santavenere's poolside lawn. Picnic lunches can also be arranged by the hotel which will provide a well-stocked basket of food and wine. Guests choose the location of their picnic which can be anywhere on the property they prefer. Santavenere's mixologists teach guests how to make craft cocktails like this one. Curated Cultural Experiences At Santavenere, the local culture is celebrated with curated experiences that reflect the local culture. For example, guests can join a workshop to learn age-old traditional Libbani weaving using vegetable ropes made from the area's long, flexible grass. Or guests can take a cooking class with the hotel's chefs to learn how to prepare local cuisine such as a Maritata soup with homemade lagane pasta and Lucanian sausage. For cocktail lovers, mixology classes (by reservation only) offer guests the chance to create custom drinks using the bar's infused liquors and fresh herbs or to learn how to make a classic cocktail. Wine tasting classes with the hotel's sommelier highlight Basilicata's top wines accompanied by traditional snacks like cheese and bread. Experiences can be customized in advance to suit personal preferences. A private boating excursion on a Sorrentine gozzo (a traditional wooden boat) can also be arranged. The expedition starts at Maratea's port and explores the coast's natural beauty. The swimming pool at Santavenere. Wellness And Rejuvenation At Santavenere The serene spa draws from the surrounding landscape, using natural oils, sea salt, and native botanicals from Basilicata in a menu of facials, scrubs, massages, and wellness rituals. The signature experience is the 'Spa Path,' a 90-minute thermal journey that includes a hammam, chromotherapy showers, Finnish sauna, cold plunge, Himalayan salt room, hydro-massage pool, and herbal tea lounge. The Spa Path can be reserved privately for up to four guests (€100 per person), making it an ideal shared experience for couples, friends, or families. Adjacent to the main building, there is a beautiful swimming pool surrounded by flowers and trees. By the pool there is a glass-walled fitness center, built in 2024, that offers sea views and Technogym equipment. Guests can also enjoy the hotel's tennis court and complimentary bicycles. Private outdoor yoga sessions on the property offer views of the sea and are available for all skill levels. Santavenere's beachfront terrace. A Seaside Escape With Mountain Views A shaded path through the forest leads to the resort's private beach, where chaise lounges and food and beverage service are found during summer. Guests can swim, take complimentary kayaks along the coast, or book private boat charters to explore the surrounding waters. Above the resort, the iconic statue of Cristo Redentore (Christ The Redeemer) watches over Maratea and Santavenere. Hike to its summit for panoramic views of the coastline and countryside. Made of Carrara marble, it is 21.2 meters in height. The property offers just 26 elegantly appointed rooms in the main building—four of which are deluxe ... More and one suite—giving it the feeling of a private estate. A garden view deluxe room is seen here. Getting To Santavenere Santavenere is easily reached by train—a three-minute drive from the Maratea station, which offers direct service from Rome's Termini Station in under three hours. The closest airport is Salerno (1 hour and 20 minutes by car). For a longer Italian journey, combine Santavenere with a stop in Rome before or after your seaside escape. For more information, visit the hotel's website at
Irish Times
14-06-2025
- Lifestyle
- Irish Times
Four rosé wines you've probably never tried before for under €20
While a small but growing group of wine drinkers enjoy rosé wines throughout the year, sales generally peak when the weather warms up and the sun comes out. There is something about a glass of chilled rosé that sings of summer, al-fresco lunches and dinners on the terrace. Provence was always known for its pale crisp dry rosé, but in recent years it has become hugely fashionable. I tasted two of the biggest names in Provence rosé recently, Whispering Angel (about €20 a bottle) and Minuty M limited Edition (€24.50). Both were well-made, clean and refreshing with attractive delicate strawberry fruits; classic Provence rosé. The demand for very pale-coloured rosés being as strong as ever, virtually every wine region around the world now produces its own version, some better than others. Personally I prefer mine to have a little more fruit and character. So this week we go off-piste with some slightly different rosés, all costing less than €20. Remember that a dark-coloured rosé wine is not an indicator of a sweet wine. Quite often they are fruitier but still bone dry. Rosés are among the most adaptable wines, perfect sipped poolside on a hot sunny day or before a barbecue, but great with food too. Serve one with mixed summer salads, spicy Asian food and even with barbecued white meats and fish. READ MORE Mithus Basilicata Rosato 2023 Mithus Basilicata Rosato 2023 13%, €12.99 Available for a limited period, a rich textured rosé, with jammy ripe strawberry fruits and a rounded finish. Enjoy with mixed summery salads. From Lidl Mesta Organic Rosado 2024, Ucles, Spain Mesta Organic Rosado 2024, Ucles, Spain 12% abv, €14.95 Light, floral with ripe strawberry fruits. Try it with mixed tapas or grilled fish. From Fíon Eile, D7; Red Island, Skerries; Pinto Wines, D9; White Gables, Galway Petit Bourgeois Pinot Noir Rosé 2024, Henri Bourgeois Petit Bourgeois Pinot Noir Rosé 2024, Henri Bourgeois 13%, €19.95 down to €14.95 A bowlful of juicy raspberries and red cherries. Fresh, aromatic, crisp and dry. Summer in a glass. From O'Briens Bodega Ameztoi Txacoli de Getaria Rosado 'Rubentis' Bodega Ameztoi Txacoli de Getaria Rosado 'Rubentis' 10.5%, €19.45 Floral aroma, crisp citrus, and fresh, crunchy red summer fruits. Bone dry and lightly effervescent, this would go nicely with mixed vegetables and seafood tapas. From Fíon Eile, D7; Jus de Vine, Portmarnock; Lennox St Grocers, D8; Seagull Bakery, Tramore; Lilith, D7; MacGuinness, Dundalk; Martin's, D3; 64Wines, Glasthule; Cass and Co, Dungarvan; L'Atitude, Cork; Drinks Store, Stoneybatter
Yahoo
11-05-2025
- Yahoo
Join a homegrown family feast in Italy's Basilicata region
This article was produced by National Geographic Traveller (UK). Deft and swift, she forms millimetre-thick sheets, slicing them into ribbons that she wraps around her narrow rolling pin to shape the screw-like ssëppondapòrtë (the word for 'door hinge pin' in local dialect) or cuts into the roughly square-shaped takkënuèddë. Next, the remaining dough — an egg-free mix of semolina flour and 00 pasta flour — is divided and rolled into thin sausages. She cuts these into one- and two-finger-width pieces and presses them into cavatelli and orecchiette, her digits moving in a blur of speed. Maria Coppola Colucci has been working in the kitchen at this pace for two hours and the septuagenarian grandmother shows no sign of flagging. 'We were in the garden first thing this morning digging up potatoes, too,' says her daughter, Miriam, laughing. There's much to be done. This weekend, the world will arrive in Castelgrande, a clifftop village high in Basilicata's mountainous hinterland. It's mid-August, when residents gather for Borghi e Sapori, a three-day home-cooked food festival that takes over the town's steep cobbled streets, swelling its barely four-figure population with diaspora from as far and wide as Venezuela, Australia and Canada. But between then and now, we have to eat. And Maria has that in hand. The mingling aromas of yeasted dough proving in a bowl under the kitchen fireplace and lamb roasting in the oven hint at some of the dishes already in progress. The sharp scent of the province's large, pungent basil leaves joins the mix, freshly washed on the draining board, still warm from the sunshine — along with the tomatoes and sweet onions for our lunch's accompanying salad. They've all been plucked from the garden below the family's first-floor apartment in the new hillside district that grew up around Castelgrande's once earthquake-ravaged heart. Like many rural villages in Italy's south since the Second World War, Castelgrande's story is one of steady emigration. Each new generation, born onto shaky ground — both economically and seismically in this fault-line-webbed Italian province — has been lured from subsistence farming to the more lucrative call of Rome, Milan and far beyond. But the town's culinary heritage has strong roots, drawing emigrant families back each summer for a taste of their ancestral home. In the kitchen, alongside Maria, we have representatives from Milan (Miriam, who moved there some years ago seeking work as teacher), family friends Angela Federici and Izzy Coppola from Montreal, and me, the British wife of a second-generation Castelgrandese long settled in London. The conversation amplifies over the spit and hiss of the stove where those freshly dug potatoes, now peeled and sliced, are frying in a pan of oil seasoned with red pepper flakes. In another pan, dried peperoni cruschi, long sweet red peppers, are also shallow frying, whole. And in yet another, a homemade tomato passata is cooking with finely diced onions, to which Maria adds local walnuts that Miriam has ground in a pestle and mortar, to make a distinctive regional sauce often served for festive occasions. The chat volume rises, certain words spoken in old, and in some cases almost forgotten, dialect. 'I remember 'Cëtrulë' was a favourite,' says Angela with a laugh. The local word for 'cucumber', more commonly used by Maria's parents' generation as a ribald insult, draws Maria's husband Francesco out of his office. Certain things — rude words, family recipes — are well worth preserving. Angela is here with a Canadian cultural delegation, as president of the Associazione Maria SS. Di Costantinopoli di Castelgrande. 'The association was founded in Montreal in 1988 by four young guys to represent the village in Canada,' she says. 'They started with a festival for one of its saints, Maria of Constantinople, and it soon became more of a cultural thing — to keep Italians in Canada in touch with the food and language of their roots.' Now many Montreal Castelgrandese, Angela tells me, speak more dialect than people here. As we chat, Maria tends to the potatoes, which are now ready, having been combined with slices of cured salsiccia sotto sugna sausage she warmed in the pan. 'These pork sausages are handmade locally,' says Miriam. 'Today, they mostly come vacuum-packed, but were traditionally preserved in jars of sugna — lard or 'strutto' in proper Italian.' They would then be kept in a cantina, she tells me, the cold larder found in all village houses. A classic meal for farmers after an early morning's work, this potato dish is more breakfast than lunch (although still traditionally accompanied by a tumbler of red wine). Today, it lands somewhere in between the two meals, with an egg — fresh from the family's chickens — loosely stirred through at the end. We dig in, taking turns with our forks. Rich and salty, it's a breakfast of champions, the potatoes browned with pork fat, the peppers and eggs adding a sweet-savoury finish. We're joined by Alberto Muro, a relation and former Castelgrande mayor. Tall with a statesman-like grey beard, Alberto is passionate about cultural preservation and revitalising the depopulated town. 'We've worked with a university in India to learn how to cultivate saffron,' he tells me. 'It turns out that we have ideal growing conditions.' The dry, well-drained soils here in Basilicata's Potenza region look like fertile terrain for future industry. In the meantime, Alberto is reaping the rewards of his beehives. 'It's a millefiori,' he says proffering a jar of honey. 'Made from bees that feed on mountain wildflowers.' I try some and it delivers a rolling floral menu from orangey citrus to subtle camomile. A short, steep walk into the town centre reveals more regional produce at Basilicòre. The sleek, modern boutique contrasts with Castelgrande's commercial life, which otherwise comprises just two rustic grocery stores and a small bakery. Its chic displays range from local saffron to honey, bags of pasta and peperoni cruschi. There are mountain beans and black chickpeas as well as unique varieties of legumes and lentils, all grown for centuries across Lucani — an ancient territory taking in Basilicata, parts of Calabria and Campania, cooked into smoky fireside stews in the kind of earthenware pots Maria has at her hearth. A wall of wines showcases bottles from the Vulture vineyards of inland Basilicata, famed for their black-red aglianico grape. Like most buildings in Castelgrande, terraced along streets that coil tightly up to the Church of Santa Maria Assunta, Basilicòre has a cliff-edge back terrace opening onto a sheer-drop mountain panorama. The Apennines plummet and peak ever outwards towards the horizon, from deep valley pastures to theatrical tabletop plateaus. Muro, the closest town, a sizeable commercial centre, is a 15-minute drive away, along the supremely scenic highway recently carved discreetly through the mountains to Castelgrande's south. For now, though, the village bakery will suffice. Displayed next to the till, five kilo sacks of flour say much about the village's home-baking self-sufficiency; however, we return to Maria with a huge pagnotta loaf of crusted durum wheat and semolina flour, typical of this grain-belt region of Italy's south. Torn into chunks, it's the perfect vehicle to scarpetta (literally 'little shoe', but in this context, 'scoop') the fatty juices of the lamb that's now ready. Its marinade of parsley, sage, oregano and garlic — all from the garden — has filled the apartment with a meat-rich steam. 'When it smells good, you know it's ready,' says Maria, smiling. 'I also added white wine; sometimes I use vinegar — you need the acidity to balance the fat.' First, though, comes takkënuèddë, served with the walnut and tomato sauce, delicate yet earthy, light yet wholesome. It's sprinkled with fried garlicky breadcrumbs rather than parmesan, the customary 'peasant food' flourish of Italy's south. The lamb follows, heaped with roughly chopped potatoes that have roasted with the meat for the last hour. Knuckles, cutlets and neck yield with the touch of a fork, while the soft yellow potatoes are almost caramelised. The dish's richness contrasts perfectly with the simple garden salad — red onions, romaine, basil and heirloom tomatoes, sharp with red wine vinegar and dark green olive oil — and the peperoni cruschi, which we bite into whole. Maria, constantly dashing back and forth to the kitchen, drops spoons of her now-proved dough into hot oil to make scarpèddë. These flash-fried little doughnuts are then drizzled with Alberto's honey and accompanied with espresso, made in a giant stove-top moka, as well as little icy shots of Maria's limoncello liqueur, produced from the legendary lemons of the Amalfi Coast, about 60 miles to the west. That we have capacity to eat again a few hours later is a wonder. But we do, grazing at makeshift stalls lining the streets raking down from Castelgrande's church-crowned summit. There are plates sagging under the weight of the town's signature cavatelli pasta, topped with a sunny tomato sauce; delicate, freshly minced meatballs combining veal, pork and beef; hefty panini, thick with homemade salumi; and fire-braised arrosticini skewers of lamb. But the standout, for me at least, is the caciocavallo — southern Italian bowling ball-like cheeses served impiccato, hung by their signature string over a grill, and melted raclette-like onto crusty bread topped with honey and truffle oil. It delivers a sweet-salty-umami hit of crunch and cheese-pull that induces reverent nodding from diners. The sun sets, sending a halo of pink through the valley below, thick veils of evergreen forest and mountain pastures unfurling into the growing dark. Out there, the Podolica cows that provide the milk for the caciocavallo will be called in for the night to the modest masseria, country house farms that many local families own. The darkening sky blinks to life with a Milky Way display of such starry clarity it's easy to see why scientists come from across the world to the observatory that stands like a stationary spaceship on a rocky outcrop above the farmland just outside town. The party goes on late into the night, wheezy squeeze-box accordions playing old folk music lately revived by the town's youngsters. But of course, Maria is up again at dawn, bringing in crops of tomatoes, peppers and courgettes as well as countless legumes and root vegetables that will go into ciambotta soup-stews that use up the summer's glut — or are pickled in jars to see out the winter months. I join her and Francesco outside their garage, putting bucket-loads of tomatoes through a recalcitrant motorised press. And there is, of course, time for one more meal: jewel-bright tomato passata, just off the press and warmed into a quick sauce flavoured with nothing more than a couple of basil leaves and some olive oil, served over spaghetti. 'Tutto e grazie al dio,' Maria said the day before, noting the blessings of her abundant garden. That deceptively simple red sauce certainly seems touched by the celestial, singing of the sunshine, of the earth and of a family's labour of love. Published in Issue 27 (spring 2025) of Food by National Geographic Traveller (UK).To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
