Cuisine of Basilicata (original) (raw)
La cucina lucana è l'arte culinaria propria della regione Basilicata. Si basa prevalentemente sull'uso di carne suina e ovina, legumi, cereali e verdure, con l'aggiunta di aromi come peperoncino, peperone crusco e rafano. La gastronomia locale è, per ragioni storico-culturali, prettamente contadina, basata su ricette semplici e sulla cultura del riuso, in particolare di carne e pane. Alcuni piatti hanno subito variazioni e arricchimenti in tempi moderni, perdendo i connotati di cucina "povera" che li caratterizzavano in passato.
| Property | Value |
|---|---|
| dbo:abstract | The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread. Some dishes have undergone variations and enrichments in modern times, losing the connotations of "poor" cooking which characterized them in the past. The most ancient manuscript available about Lucanian cooking dates back to 1524, by Antonio Camuria from Lagonegro, cook at the service of the Carafa family. (en) La gastronomía lucana (cucina lucana) son los productos, técnicas culinarias y platos típicos de la región italiana de Basilicata. Como muchas otras cocinas regionales italianas, es muy antigua y variada. Entre los productos más importantes de esta gastronomía regional encontramos el peperone crusco, (mezcla de harina de sémola, cebada, garbanzos y habas), pan de Matera, aceite de oliva, , el licor Amaro Lucano, los cartellate y muchos otros. También hay algunos productos muy conocidos en Italia de origen lucano pero que, en Basilicata, apenas se utilizan. Un ejemplo puede ser el la salchicha luganega, de origen lucano pero que se produce en otras regiones. (es) Masakan Basilicata (cucina basilicata) adalah masakan yang berasal dari regione Basilicata, kawasan yang terletak di antara 2 perairan, Laut Ionia dan Laut Tyrrhenia di Italia. Tradisi kuliner Basilicata sudah dikenal sejak zaman Romawi kuno, di mana daerah ini dinamakan Lucania, yang menghasilkan sosis khas yang dinamakan luganiga. Sampai kini pun daerah ini masih menghasilkan berbagai jenis sosis babi seperti pezzente, soppressate (sosis yang diawetkan dengan minyak zaitun) dan sanguinaccio (sosis darah). Masakan Basilicata memiliki banyak kesamaan dengan daerah-daerah tetangganya, tetapi ciri khas kulinernya adalah mempertahankan rasa dari bahan-bahan yang paling sederhana dan membubuhinya dengan rempah-rempah. Bahan-bahan masakan utama antara lain sayur-sayuran, pasta, keju, daging babi, daging domba, daging kambing dan sosis. Pasta di Basilicata dibuat secara tradisional menggunakan tangan dari bahan gandum durum, garam dan air menjadi berbagai jenis dan ukuran. Sementara produk keju dibuat dari susu kambing dan susu domba. (in) La cuisine lucanienne est la cuisine de la région de Basilicate en Italie. Elle est principalement basée sur l'utilisation de viande de porc et de mouton, de légumineuses, de céréales et de légumes, avec l'ajout d'arômes tels que les piments forts, les piments crus en poudre et le raifort. La gastronomie locale est, pour des raisons historico-culturelles, typiquement paysanne, basée sur des recettes simples et sur la culture de la réutilisation, en particulier de la viande et du pain. Certains plats ont subi des variations et des enrichissements à l'époque moderne, perdant les connotations de cuisine « pauvre » qui les caractérisaient dans le passé. Le plus ancien manuscrit disponible sur la cuisine lucanienne remonte à 1524, par Antonio Camuria de Lagonegro, cuisinier au service de la famille Carafa. (fr) La cucina lucana è l'arte culinaria propria della regione Basilicata. Si basa prevalentemente sull'uso di carne suina e ovina, legumi, cereali e verdure, con l'aggiunta di aromi come peperoncino, peperone crusco e rafano. La gastronomia locale è, per ragioni storico-culturali, prettamente contadina, basata su ricette semplici e sulla cultura del riuso, in particolare di carne e pane. Alcuni piatti hanno subito variazioni e arricchimenti in tempi moderni, perdendo i connotati di cucina "povera" che li caratterizzavano in passato. (it) |
| dbo:thumbnail | wiki-commons:Special:FilePath/Le_Lamie_di_Bitonte.jpg?width=300 |
| dbo:wikiPageExternalLink | https://commons.wikimedia.org/wiki/%3Fuselang=it https://commons.wikimedia.org/wiki/%3Fuselang=it%7C24x24px%7CCollabora https://www.gamberorosso.it/notizie/articoli-food/abc-della-cucina-lucana-i-prodotti-e-i-piatti-della-basilicata/ http://www.cucinalucana.it/ https://commons.wikimedia.org/wiki/category:Cuisine_of_Basilicata%3Fuselang=it |
| dbo:wikiPageID | 69116943 (xsd:integer) |
| dbo:wikiPageLength | 40589 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1117504900 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Cancellara dbr:Carafa dbr:Carbone,_Basilicata dbr:Castelsaraceno dbr:Bay_leaf dbr:Bean dbr:Potenza dbr:Rose dbr:Rosemary dbr:Rotonda,_Basilicata dbr:Rotondella dbr:San_Severino_Lucano dbr:Sarconi dbr:Scrambled_eggs dbr:Mozzarella dbr:Must dbr:Pasta_con_i_peperoni_cruschi dbr:Pasta_mollicata dbr:Rafanata dbr:Barile dbr:Basilicata dbr:Bell_pepper dbr:Bernalda dbr:Bread_crumbs dbr:Brienza dbr:Brigandage dbr:Anise dbr:Arbëreshë_cuisine dbr:Peperone_crusco dbr:Rionero_in_Vulture dbr:Rivello dbr:Custard dbr:Vegetable dbr:Viggiano dbr:Easter_bread dbr:Lemon dbr:Oregano dbr:Raisin dbr:Ravioli dbr:Salvia_officinalis dbr:Limoncello dbr:Pecorino dbr:Provolone dbr:Prunus_serotina dbr:Matera dbr:Melfi dbr:Chestnut dbr:Chickpea dbr:Geographical_indications_and_traditional_specialities_in_the_European_Union dbr:Onion dbr:Orange_(fruit) dbr:Soppressata dbr:Scamorza dbr:Orecchiette dbr:Cinnamon dbr:Eel dbr:Eggplant dbr:Goat dbr:Monticchio dbr:Muro_Lucano dbr:Confectionery dbr:Cookie dbr:Cork_taint dbr:Lentil dbr:Leopoldia_comosa dbr:Bocconotto dbr:Caciocavallo dbr:Cacioricotta dbr:Calzone dbr:Stigliano dbr:Sugar dbr:Fennel dbr:Horseradish dbr:Ice_cream dbr:Parsley dbr:Pea dbr:Peel_(fruit) dbr:Polenta dbr:Pork dbr:Avigliano dbr:Balvano dbr:Cereal dbr:Cersosimo dbr:Tito,_Basilicata dbr:Trecchina dbr:Tricarico dbr:Tuscany dbr:Tyrrhenian_Sea dbr:Dark_chocolate dbr:Vulture_(region) dbr:Dried_and_salted_cod dbr:Fusilli dbr:Garlic dbr:Hazelnut dbr:Lamb_and_mutton dbr:Lathyrus_sativus dbr:Pecorino_di_Filiano dbr:Aglianico_del_Vulture dbr:Almond dbr:Anchovy dbr:Ancient_Rome dbr:Crêpe dbr:Amaro_Lucano dbr:Fig dbr:Fish dbr:Barley dbr:Bread dbr:Broccoli dbr:Broth dbr:Northern_Italy dbr:Pasta dbr:Capocollo dbr:Caprino_cheese dbr:Cavatelli dbr:Celery dbr:Ciambotta dbr:Flour dbr:Focaccia dbr:Fragolino dbr:Grape dbr:Italian_sausage dbr:Vicia_faba dbr:Leek dbr:Legume dbr:Lucanica dbr:Luganega dbr:Potato dbr:Pumpkin dbr:Raspberry dbr:Ground_meat dbr:File:Commons-logo.svg dbr:Marcus_Terentius_Varro dbr:White_wine dbc:Italian_cuisine dbr:Acquasale dbc:Cuisine_of_Basilicata dbr:Chiaromonte dbr:Chili_pepper dbr:Lagonegro dbr:Lamiaceae dbr:Lard dbr:Latronico dbr:Laurel_(plant) dbr:Laurenzana dbr:Lauria dbr:Biscotti dbr:Cocoa_solids dbr:Egg_as_food dbr:Honey dbr:Thyme dbr:Toma_cheese dbr:Tomato dbr:White_chocolate dbr:Wine dbr:Yeast dbr:Strozzapreti dbr:Doughnut dbr:Artichoke dbr:Butter dbr:Picerno dbr:Pietragalla dbr:Pine_nut dbr:Pisticci dbr:Pollino dbr:Southern_Italy dbr:Guanciale dbr:U'_pastizz_'rtunnar dbr:Milk dbr:Mineral_waters dbr:Oliveto_Lucano dbr:Canestrato dbr:Carrot dbr:Wild_boar dbr:Marron_glacé dbr:Meatball dbr:Salami dbr:Walnut dbr:Water dbr:Village dbr:Lucania dbr:Lunch_meat dbr:Pleurotus_eryngii dbr:Tagliatelle dbr:Pancetta dbr:Taralli dbr:Giblets dbr:Malvasia dbr:Pig's_trotter dbr:Spelt dbr:Nocino dbr:Padraccio dbr:Peperone_di_Senise dbr:Soft_drink dbr:Pappardelle dbr:Tomato_purée dbr:Sanguinaccio_dolce dbr:Staling dbr:Tumact_me_tulez dbr:Ricotta dbr:Unleavened dbr:Liqueurs dbr:Ricotta_cheese dbr:Arbëneshë dbr:Matera_bread dbr:File:Le_Lamie_di_Bitonte.jpg dbr:Lucanica_di_Picerno dbr:Treccia_dura dbr:Birra_Morena dbr:Carchiola dbr:Cicerata dbr:Codette_(food) dbr:Collina_materana dbr:Crusco_peppers dbr:File:Baccalà_Avigliano.jpg dbr:File:Frizzuli_con_peperoni_cruschi.jpg dbr:File:Gnummuriedd.jpg dbr:File:Insalata_di_lampascioni.jpg dbr:File:Melanzana_rossa_di_Rotonda_2.jpg dbr:File:Nocetti.jpg dbr:File:Oliva_Majatica.jpg dbr:File:Pane_di_Matera_(cropped).jpg dbr:File:Panorama_con_Vigneto_Monte_Vulture.jpg dbr:File:Pecorino_di_Filiano.jpg dbr:File:Rafanata.jpg dbr:File:Ragu_alla_potentina.jpg dbr:File:Salsiccia_Lucanica_di_Picerno_2.jpg dbr:File:Scorzette.jpg dbr:File:Tarallo_dolce_e_calzoncelli.JPG dbr:File:Tumact_me_tulez.jpg dbr:Finochietto dbr:Fonti_del_Vulture dbr:Friselle dbr:Gaudianello dbr:Grottino_di_Roccanova dbr:I.G.P._products dbr:Majatica_di_Ferrandina dbr:Melanzana_Rossa_di_Rotonda dbr:Nuglia_di_Laurenzana dbr:Pan_minisc' dbr:Pisticci_fruit dbr:Pomodoro_Ciettaicale_di_Tolve dbr:Sospiri_dessert dbr:Strazzata dbr:Sweet_ravioli dbr:Terre_dell'Alta_Val_d'Agri dbr:Wines_of_Basilicata dbr:Zeppole_di_San_Giuseppe |
| dbp:align | right (en) |
| dbp:caption | dbr:U'_pastizz_'rtunnar Pizza rustica lucana (en) |
| dbp:image | Freshly baked U' Pastizz R'tunnar.jpg (en) Il pasticcio.jpg (en) |
| dbp:totalWidth | 210 (xsd:integer) |
| dbp:wikiPageUsesTemplate | dbt:Cuisine_of_Italy dbt:Cvt dbt:Multiple_image dbt:Reflist dbt:Short_description dbt:Sister_project_links dbt:Cuisine dbt:Italian_cuisine dbt:Cuisine_of_the_Mediterranean |
| dcterms:subject | dbc:Italian_cuisine dbc:Cuisine_of_Basilicata |
| rdfs:comment | La cucina lucana è l'arte culinaria propria della regione Basilicata. Si basa prevalentemente sull'uso di carne suina e ovina, legumi, cereali e verdure, con l'aggiunta di aromi come peperoncino, peperone crusco e rafano. La gastronomia locale è, per ragioni storico-culturali, prettamente contadina, basata su ricette semplici e sulla cultura del riuso, in particolare di carne e pane. Alcuni piatti hanno subito variazioni e arricchimenti in tempi moderni, perdendo i connotati di cucina "povera" che li caratterizzavano in passato. (it) The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread. (en) La gastronomía lucana (cucina lucana) son los productos, técnicas culinarias y platos típicos de la región italiana de Basilicata. Como muchas otras cocinas regionales italianas, es muy antigua y variada. Entre los productos más importantes de esta gastronomía regional encontramos el peperone crusco, (mezcla de harina de sémola, cebada, garbanzos y habas), pan de Matera, aceite de oliva, , el licor Amaro Lucano, los cartellate y muchos otros. (es) Masakan Basilicata (cucina basilicata) adalah masakan yang berasal dari regione Basilicata, kawasan yang terletak di antara 2 perairan, Laut Ionia dan Laut Tyrrhenia di Italia. Tradisi kuliner Basilicata sudah dikenal sejak zaman Romawi kuno, di mana daerah ini dinamakan Lucania, yang menghasilkan sosis khas yang dinamakan luganiga. Sampai kini pun daerah ini masih menghasilkan berbagai jenis sosis babi seperti pezzente, soppressate (sosis yang diawetkan dengan minyak zaitun) dan sanguinaccio (sosis darah). (in) La cuisine lucanienne est la cuisine de la région de Basilicate en Italie. Elle est principalement basée sur l'utilisation de viande de porc et de mouton, de légumineuses, de céréales et de légumes, avec l'ajout d'arômes tels que les piments forts, les piments crus en poudre et le raifort. La gastronomie locale est, pour des raisons historico-culturelles, typiquement paysanne, basée sur des recettes simples et sur la culture de la réutilisation, en particulier de la viande et du pain. (fr) |
| rdfs:label | Cuisine of Basilicata (en) Gastronomía de Basilicata (es) Hidangan Basilicata (in) Cucina lucana (it) Cuisine lucanienne (fr) |
| owl:sameAs | wikidata:Cuisine of Basilicata dbpedia-es:Cuisine of Basilicata dbpedia-fr:Cuisine of Basilicata dbpedia-id:Cuisine of Basilicata dbpedia-it:Cuisine of Basilicata https://global.dbpedia.org/id/5H4Gd |
| prov:wasDerivedFrom | wikipedia-en:Cuisine_of_Basilicata?oldid=1117504900&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Salsiccia_Lucanica_di_Picerno_2.jpg wiki-commons:Special:FilePath/Commons-logo.svg wiki-commons:Special:FilePath/Rafanata.jpg wiki-commons:Special:FilePath/Frizzuli_con_peperoni_cruschi.jpg wiki-commons:Special:FilePath/Pecorino_di_Filiano.jpg wiki-commons:Special:FilePath/Pane_di_Matera_(cropped).jpg wiki-commons:Special:FilePath/Le_Lamie_di_Bitonte.jpg wiki-commons:Special:FilePath/Baccalà_Avigliano.jpg wiki-commons:Special:FilePath/Freshly_baked_U'_Pastizz_R'tunnar.jpg wiki-commons:Special:FilePath/Insalata_di_lampascioni.jpg wiki-commons:Special:FilePath/Ragu_alla_potentina.jpg wiki-commons:Special:FilePath/Tumact_me_tulez.jpg wiki-commons:Special:FilePath/Gnummuriedd.jpg wiki-commons:Special:FilePath/Il_pasticcio.jpg wiki-commons:Special:FilePath/Melanzana_rossa_di_Rotonda_2.jpg wiki-commons:Special:FilePath/Nocetti.jpg wiki-commons:Special:FilePath/Oliva_Majatica.jpg wiki-commons:Special:FilePath/Panorama_con_Vigneto_Monte_Vulture.jpg wiki-commons:Special:FilePath/Scorzette.jpg wiki-commons:Special:FilePath/Tarallo_dolce_e_calzoncelli.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Cuisine_of_Basilicata |
| is dbo:wikiPageWikiLink of | dbr:List_of_cuisines dbr:Pasta_con_i_peperoni_cruschi dbr:Rafanata dbr:Peperone_crusco dbr:Chicago-style_pizza dbr:List_of_European_cuisines dbr:Baccalà_alla_lucana dbr:U'_pastizz_'rtunnar dbr:European_cuisine dbr:Tumact_me_tulez |
| is foaf:primaryTopic of | wikipedia-en:Cuisine_of_Basilicata |
