Recipes from the pastures of the Lucanian Apennines

Manila Bruno, a cook at the Agrituristica Vignola Farm, born in 1999, is participating in Cheese for the first time and presenting two traditional dishes to bring the “taste of the meadows” from the Lucanian Apennines to Bra.

Basilicata is one of the greenest regions in Italy, as evidenced by two emblematic products: mountain honey from Pollino and wild aromatic herbs from the Lucanian Apennines. During the Taste Workshop, the cook prepares two dishes:

• Glazed lamb with Pollino mountain honey, coated with ancient grain bread crust and aromatic herbs from the Apennines—an interpretation of the typical arraganato lamb dish, with oregano and stale bread.
• Legume and grain soup on a crostino made with ancient grain bread, flavored with Pollino mountain honey and aromatic herbs from the Apennines. This is the cuccìa soup, featuring 13 varieties of legumes, including beans, chickpeas, and grains from Basilicata, some of which are Slow Food Presidia or products of the Ark of Taste. It includes the Pantano di Pignola red scritto bean, ziminello and San Gaudioso beans, Sarconi bean, cicerchie, and legumes produced on the cook’s farm, such as black chickpeas.

Tickets are available online until September 14. From September 15-18 any remaining tickets will be available to buy at the Event Reception in Via Mendicità Istruita 14.

Cheese 2023 is organized by Slow Food and the City of Bra from September 15-18. See you there! #Cheese2023

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