Natural Typical but above all Lucanian

Complete magazine (2,56 Mb)

the basilicata territory 

04

Vulture

 

The Melfi chestnut

 

The Dop extra-virgin olive oil from Vulture

 

Doc Aglianico del Vulture

 

The vine of the Greeks

08

Marmo Platano Melandro

 

Lucanica from Picerno

10

Alto Basento

 

Alto Basento

 

Dop Pecorino di Filiano

14

Val d'Agri

 

Alta Val d’Agri products

 

Igp Canestrato di Moliterno

 

Doc Terre dell’Alta Val d’Agri wine

 

Igp Sarconi beans

 

Grottino di Roccanova wants to be Doc

 

Sauro and Alta Val d’Agri olive oils

20

Pollino

 

The tastes of Pollino

 

Igp Senise peppers

 

The Red Aubergine from Rotonda

 

Beans from Rotonda

 

The Park products

24

Matera and the surrounding area

 

Selva Venusio oil from the Murgia Park

 

Igp bread from Matera

 

Doc Matera wine

28

The Matera Hills

 

Baked olives from Ferrandina

 

The return of the Lucanian Black Pig

30

Metapontino

 

Fruit and vegetables from the Metapontino plain

 

Basilicata oranges

 

Regional products

 

Caciocavallo Silano

 

Caciocavallo Podolico

 

The Podolic breed

 

Lucanian honey

 

Lucanian oil

 

Biological farming

 

 

 

The following abbreviations have been used in this instalment:

ALSIA: Agency for the Agricultural Development and Innovation of Lucania

AASD: Demonstrative and Experimental Agricultural Companies of Alsia

Denominations of agro-industrial products (excluding wines)

Dop: Denomination of protected origin

Igp: Sign of geographical protection

Denomination of wines

Docg: Denomination of controlled and guaranteed origin

Doc: Denomination of controlled origin

Igt: Sign of typical geographical product

   
 

Editorial initiative produced in collaboration with ORIGINE - Il sapore del territorio italiano (the taste of Italy);Edizioni L’IinformatoreAgrario - Verona.

Texts: Pier Francesco Lisi

Graphics: Sira Dingi

Photographs: Archivio Alsia, Michele Baldantoni, Ottavio Chiaradia, Giuseppe Ippolito, Vincenzo Laganà, Pier Francesco Lisi

We would like to thank Alsia for the material supplied, particularly: Sergio Gallo, Ippazio Ferrari, Giuseppe Ippolito, Vincenzo Laganà, Nicola Liuzzi, Rocco Olita

 

A cura di 

ALSIA