The cuisine of the province of Potenza, as also that of the whole region, makes extensive use of spices and local herbs and chili, creating flavors strong and robust. Among the first courses we find many types of homemade pasta such as orecchiette, cavatelli, fusilliand strozzapreti, which are accompanied by condiments vegetable or meat sauce which in this area is called “ndrupp’c” (dialect word that means hitch). Its preparation is done using well as beef or pork even the “salame pezzente“, typical artisan salami very fat that is flavored with spices, fennel seeds and dried pepper. Another specialty of the province is the “strazzata” (torn), typical flat bread made with pepper and oregano whose name back to the ancient tradition of not cutting the bread but to tear the pieces with your hands. A product widely used in the cuisine of this region is the pork that is used preserved by cold meats or cooked directly. With this meat and with offal of pork are produced “gnummarieddi” or “turcinelli“, produced very poor but highly sought after by connoisseurs. Always with the pig are produced the soppressata, salami flavored with dried powder of peppers that very often has a characteristic spicy taste, or the “lucanica“, salami which is eaten fresh and in other parts of Italy, especially in the north, is known as “luganega”. Another basic element of this kitchen is the pepper that is used in almost all dishes; among them are thepeppers “cruschi“, that is dried and then cooked in olive oil. They are often used for seasoning with salt cod (cod preserved in salt). To signal the Senise peppers for their particularities have been awarded the IGP. Another typical dish of the region, particularly in mountain areas, is the “frascatula“, a corn polenta in addition to potatoes and lard and served with sauce, salami and sausages. Among the cheeses there are the pecorino Filiano (made from sheep’s milk) and the canestrato of Moliterno, produced from sheep’s milk and goat using reed baskets. The province is also a good producer of oil among which the extra virgin olive oil of Vulture; always located in the same area there are the vineyards from which we get the prized Aglianico of Vulture DOC.