banner proverb Lucania is full of pearls of wisdom.
Guess the meaning and let us know if you can think of any more.

“Binds the ass where the master wants”

The proverb means:
If you are employed by someone, it’s useless to express your own opinion, especially if it is contrary to that of your superior. Then, in order to avoid any type of retaliation, it’s better to do as the boss pleases.

Peppers in vinegar fillings

Today we prepare a simple dish, another ancient flavor of Lucania: Sweet peppers in vinegar fillings. The peppers (origin: around Senise, a little town in the south of Lucania), very diffused in the rural culture of Lucania, are preserved in vinegar at the end of the summer and consumed during the winter, especially at Christmas time. It is an ancient dish with simple ingredients and very tasty.

Difficulty: medium
Preparation time: 1 hour
Cooking time: 45 min
Serves: 4
Cost: low

8 red peppers in vinegar (origin: Senise)

For the filling:
2 cloves of garlic, chopped
14 tbsp breadcrumbs
4 tbsp anchovies
4 tbsp capers
4 tbsp chopped walnuts
2 tbsp chopped parsley
1/2 cup extra virgin olive oil

For the dressing
1 clove garlic, chopped
1 tbsp chopped parsley
1/2 cup extra virgin olive oil

1. Wash the pickled peppers, remove seeds and remove the stem.
2. Wash them again and dry with a dry cloth.
3. Chop the bread and mix with the chopped garlic, parsley, anchovies, cheese and olive oil until the mixture is smooth and soft.
4. Add salt and pepper to taste.
5. Let stand the filling for 45 minutes.
6. Fill the peppers.
7. Place the peppers in a baking sheet after they are seasoned with garlic, parsley, salt, pepper and olive oil.
8. Bake at 160° C for 45 minutes.
9. Serve the dish warm with a salad and a glass of wine of Lucania.

So, enjoy them…

banner proverb  Lucania is full of pearls of wisdom.
Guess the meaning and let us know if you can think of any more.

“The son of the cat catches mice”

The proverb means:
The qualities of a person are often passed from parents.

banner proverb Lucania is full of pearls of wisdom.
Guess the meaning and let us know if you can think of any more.

“He who bow too down show the back”

The proverb means:
To accommodate excessively requests from other, there is the risk that sooner or later someone could take advantage of it.

PettoleWe are now close to Christmas and I want to tell you what happened on December 8, feast of the Immaculate Conception.
An old ritual that renews itself still today in the houses of many villages of Lucania: the pettole, a sweet simple of Lucanian cuisine that began the Christmas holiday.

Difficulty: very low
Preparation time: 30 min
Cooking time: 20 min
Serves: 6
Cost: low

The legend
this name probably derives from the latin “pitta” which means “small cake”.
The pettole, balls of yeast dough fried are a simple dish, very tasty and easy to prepare. Everyone likes them.
The legend tells of a housewife who, while she was preparing the bread for Christmas, he heard a loud noise from the window. Intrigued, she saw a parade of bagpipes.
The woman took to the streets and joined the parade forgetting the bread. When she came back home and she saw that the dough had grown too in order to make bread.
She decided then to break up the dough and drop it into the boiling oil … suddenly the dough swelled and, thus, were born, coincidentally, the pettole.

1 pound & 12 ounces flour of durum wheat (origin: Altamura)
14 tbsp wheat flour
1 yeast
2 tbsp extra virgin olive oil
salt to taste
just enough water to have a compact dough
extra virgin olive oil for frying

1. Knead vigorously the flour in a mixing bowl with the water, extra virgin oil, salt and yeast (previously dissolved with a little warm water). The dough should be smooth, sticky and fluid (not liquid). So it ensures the softness of pettole.
2. Leave the dough to rest for 3-4 hours at room temperature by covering the dough with a blanket (in local dialect: manta of wool) in a place near the fireplace. The dough is ready when its volume is doubled and on its surface are formed of air bubbles.
3. Take small balls of dough about 2 cm in diameter and fry in hot oil until they become golden.
4. Drain and place on paper towels to absorb excess oil. Serve hot sprinkled with sugar or salt.
So, enjoy them…

Lucania or Basilicata is a beautiful region in southern Italy, thoroughly embraced by other wonderful lands of Puglia, Calabria and Campania.
It is an archaic land, unique in its kind in Italy, which jealously guards landscapes with all its colours, its flavours and its ancient flavours.
Visit Lucania gives the visitor unforgettable sensations.
The purpose of Ancient Flavors is just that: try to convey to readers these emotions through the discovery of its ancient traditions and its more delicious recipes.
The food of a land should not be just eaten! It should be savored slowly in front of a fireplace or at a table, with the family or friends and slowly mixed with the traditions and legends that bind that dish. Try a new recipe is not only a change in the menu, instead is a real cultural and gastronomic experience that gives harmony and wisdom, a real pleasure of life!

Lucania is a land of magnificent forests, a spectacular landscape with a pure air and where you can eat genuinely all year.
The mountains encompass its small villages that bear witness to a long history, from the Magna Greece to the Roman Empire, from Pythagoras to Quintus Horatius Flaccus to satisfy every desire of knowledge.
It is washed by two seas, the Ionian and Tyrrhenian coasts offer amazing landscapes and pristine blue waters and with many shades and beaches of pebbles or fine golden sand surrounded by scents of wild lilies, eucalyptus and lush pine forests.

Potenza, major site of Lucania, is a city of ancient origins become, next, Prefecture of Rome.
Matera, instead, is the City of Sassi, a unique and fascinating place, now UNESCO World Heritage site, with its hundreds of churches and a network of caves dug by its ancient inhabitants for their homes and shelter for animals. A unique example of archaic peasant civilization that appalled consciences for beauty and for the feelings that leaves the visitor. Matera was the setting for scenes of hit films last Mel Gibson’s “The Passion” and today is preparing for an important world event: is the European Capital of Culture (Matera 2019), a prestigious Italian goal.

Lucania, due to its location, always on the edge of the great roads, is a land where traditions and customs still survive whose origin is lost in the mists of time.
Anciet Flavors will lead you to discover these cultural and gastronomic traditions related to the life of a population that has been able to keep a healthy and natural life. A precious world cultural heritage, which is still transmitted to new generations.

The gastronomy of Lucania is entirely based on local products skillfully combined according to ancient traditions and customs.
Ancient Flavors task is to slowly reveal these secrets.
The protagonist is the durum wheat semolina pasta, handmade by lucan housewives whose techniques are passed down to their daughters even today.
Lucan women kneading still bread at home with the addition of local potatoes that give the “panelle” (up to 3 kg) smoothness and flavor.
Respecting the original tradition, widely used is the lamb and pork, from the gut to the stew.
The use of the brace is very important.
Sausages and cheeses, also represent the cutting edge of unspoiled and simple cuisine scents and flavors.
Queens of lucan gastronomy are vegetables and legumes, in many antique plates.

We begin this journey together in the beautiful Lucania!