The cuisine of the province of Matera has many dishes that appear to be common to other areas such as the Apulia region or the neighboring province of Potenza. It ‘a simple cooking in the elements but very strong in flavor as it is widely used as a seasoning peppersand that the hot pepper. Among the main courses are always in evidence orecchiette (typical pasta homemade) that are seasoned with tomato sauce or with vegetables like turnip greens, broccoli and cauliflower with mushrooms “cardoncelli” whose area is a large manufacturer. Always among the first courses we find the “cialled”, a soup made with stale bread, potatoes, onions, tomatoes and eggs. In the kitchen are very used pork meat, sheep and goat very often cooked on the grill, especially around Easter time. Also in the Easter period are cooked “pirc’dduzz” pasta topped with chopped cooked wine). Another typical dish is the “fave bianche e cicorie” (white beans and chicory) and the rafanata, an omelet made with horseradish of the Agri valley which gives a strong and intense flavor. Among the typical cheeses there is the caciocavallo podolico (made from milk of cows of the breed podolica) with the characteristic shape of a bag. Another typical product is the bread ofMatera yhet has obtained the DOP. Other products typically Mediterranean are the oil that is produced with olives majatiche Ferrandinaand wine: the DOC Matera and Terre Alta Val d’Agri DOC. Large variety of sweets for the production of which are used many figs, prickly pears and honey which the region is a large producer.