Un viaggio To Basilicata
Executive Chef Juan Urbieta| Sous Chef Elliot Mumpy
TRADITIONAL Lucanian Meal
CUSTOMIZE YOUR MEAL
BY SELECTING ONE FROM EACH OF THESE COURSES:
Un Antipasto: your small starter appetizer
Un Primo: your small pasta course
Un Secondo: your main course
Un Dolce: your small dessert
Choose one of the following starter appetizers
Field greens with fresh vegetables, olive oil, red wine vinegar
Patata Ripiena alla Laurenzanese
Potato gratin with pezzente salami, egg, pecorino
Involtino di Melanzana con Salsa alle Acciughe
Ricotta-filled eggplant roll with a savory anchovy sauce
Baked egg, horseradish, potato frittata
Pecorino canestrato di Moliterno IGP alla piastra con crema di cime di rapa
Grilled Lucanian pecorino with broccoli raab purée.
Canestrato di Moliterno is an ancient cheese made in the town of Moliterno since the Middle Ages. The hand-made curd is pressed inside of baskets (canestre), hence the name “canestrato”
Acquasale dei Pastori
Grilled bread topped with egg, IGP cruschi peppers, leeks, grated ricotta.
Acquasale is a peasant food prepared by fishermen and farmers to eat while at work. While the more common version is made with bread, olive oil, tomato, and oregano, the shepherd’s version is made with egg and dried peppers.
Choose one of the following pasta courses
Lagane e Ceci (Laane cu li miccule)
Ancient wide ribbon pasta with braised chickpeas, garlic, chili, Parmigiano-Reggiano.
Lagane is almost certainly the first version of pasta in Italy as it is known today. The first official recipe to mention it is found in “De Re Coquinaria” (On the Subject of Cooking) of Apicius, the oldest known cookbook dating back to the 1st century AD.
Trittico lucano con Crema di Zucchine e Ricotta
Trio of pasta shapes (strascinati, orecchiette, fusilli) with zucchini and ricotta pesto
Schiaffoni al Sughetto di Gallinella
Tube pasta with Mediterranean red gurnard ragu
Strascinati alla Lucana
Hand-made pasta with pezzente salami ragu, pork rind, horseradish, tomato, basil, pecorino ($4 supplemental)
According to a 15th-century chronicle, in 1494, captains Paolo and Camillo Vitelli invaded the area of Monteleone to aid the French king Charles VIII to conquer the Kingdom of Naples. One day, at the castle of Vetranola, the brothers were tired and hungry, so they ordered the women to set the table and serve them. Resentment induced the women of the castle to prepare a miserable plate of “poorly seasoned noodles.” The brothers were enraged by this carelessness, and they ordered the male prisoners to be bound and dragged to death by a horse. Initially, the pleading of the women was to no avail; only the daring proposal of a young girl had an effect when she offered to change the despised noodles into a substantial meal. She concocted a dish with pancetta, fresh sausages, eggs, and pecorino cheese, skillfully transforming those noodles into a prestigious dish that the brothers enjoyed immensely. The happy improvisation of a charming maid spared the men of the castle and the one she loved from death.
Tagliatelle Mollicate con Alici e Noci “Tumacë me tulë”
Traditional thin ribbon pasta with anchovy-walnut sauce and breadcrumbs.
The origins of this dish date back to the end of the 15th century, when an Albanian colony of the Byzantine rite moved to the town of Barile to escape the invasion of the Balkans by the Ottomans. Their influence is reflected in the local cuisine.
Choose one of the following main courses
Grigliata Mista di Carne
Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes
Petto di pollo alla Potentina
Pan-seared chicken breast with stewed tomatoes, parsley, potatoes, chili, garlic
Baked cod with potatoes and IGP Senise peppers.
Salt cod was essential for the populations of the Lucanian inland, a hilly area far from the sea. Easy to store and transport, it was a popular alternative to meat dishes in the early 1900s.
Gran ragu Lucano
Lucanian-style ragu of veal, pork sausage, and lamb braised in tomato
Maiale e peperoni sott’aceto
Grilled Mediterranean acorn-fed pork shoulder with pickled sweet peppers and mushrooms
Choose one of the following desserts
Bocconotto Lucano di Limone
Baked pastry filled with lemon cream
Paparotta Lucana al semolino (Bbašcanèšchë)
Chilled grape custard scented with cinnamon, toasted meringue.
This ancient dessert is prepared in various wine-making regions of Italy during grape harvest time. A typical recipe calls for the grape marc (remaining skins, seeds, and juice after the pressing of the grapes) to be cooked down, sweetened, and lightly thickened. Whereas the more common and modern version in many regions is made with corn starch, in Basilicata the Arbereshe community (of Albanian ancestry) stays true to its origins by using locally grown hard wheat semolina instead.
Mousse di Pecorino Moliterno con Frutta Secca e Miele di Castagno
Savory pecorino mousse with candied walnuts and chestnut honey
Chilled milk custard with fresh berries
classico tiramisu' del Ristorante Bartolotta dal 1993
Our signature version of this classic dessert of layered mascarpone mousse, Savoiardi cookies, espresso, and cocoa