LA LOCANDA DI PIETRA

Our kitchen is totally dedicated to enhancing the dishes of the Lucanian gastronomic tradition. Particular attention is paid to the search for local raw materials, real culinary excellences of the Lucanian mountains such as:  

Lamb meat   (lamb from the Lucanian Dolomites) from local farms located in our Gallipoli Cognato - Dolomiti Lucane Regional Park. 

Pork  coming from black pigs reared in a semi-wild state in small farms in our area.

Veal meat  coming from Podolica calves, which represents, in Italy, one of the last bovine breeds raised exclusively in the wild.

I salumi  as brawn, sausage and beggar (slow food presidium) already mentioned in the 1931 Jouring Club Guide as a product of gastronomic excellence of Basilicata.

The cheeses are true gastronomic delights of our territory, in particular the Caciocavallo Podolico (slow food presidium) which is the symbol of the southern dairy tradition that is obtained from the milk of wild Podolic cattle. And then the ricotta, Pecorini and Caprini produced by small local companies.

The truffle coming from our woods and our hills where it is found in large quantities in the varieties of Scorzone and Nero prized.

THE mushrooms that are the mother product of our kitchen, produced on our farm or collected in the woods of our property.

Particular attention is paid to the Cardoncello Mushroom which has always been present in our Lucanian cuisine.

Seasonal vegetables directly from the gardens of our farm.

The particularly popular wines are those produced in the Vulture vineyards such as Aglianico now considered among the best Italian wines.

​