Traditional recipes for first courses from Matera

Matera, a city located in the Basilicata region of Southern Italy, is known for its rich culinary history and traditional recipes that have been passed down through generations. The first courses, or primi piatti, of Matera offer a delicious and hearty introduction to the local cuisine. From homemade pasta dishes to flavorful soups, Matera has a variety of traditional recipes that are sure to satisfy any appetite.

One iconic traditional recipe from Matera is Cavatelli with Broccoli Rabe. Cavatelli is a type of pasta made from semolina flour, water, and a touch of olive oil. The dough is kneaded and then rolled into small pieces, which are then shaped into small shells. The pasta is typically served with a sauce made from broccoli rabe, garlic, chili flakes, and a drizzle of extra virgin olive oil. The bitter and slightly spicy flavor of the broccoli rabe pairs perfectly with the chewy texture of the cavatelli.

Another popular first course from Matera is Acquasale, a traditional vegetable and grain soup. This hearty soup is made with a variety of vegetables such as celery, carrots, onions, and potatoes, along with grains like barley or farro. The vegetables and grains are cooked together in a flavorful broth until they are tender and the flavors have melded together. Acquasale is usually served with a drizzle of olive oil and a sprinkle of grated Pecorino cheese, adding a rich and salty element to the dish.

Pezzente is a traditional pasta dish from Matera that features a homemade pasta called “tincki.” Tincki is made from a simple dough of flour and water, rolled out and cut into small rectangles. The pasta is then cooked and tossed in a sauce made from tomatoes, anchovies, garlic, and chili flakes. The combination of the fishy, salty anchovies with the tangy tomato sauce creates a bold and complex flavor profile that is beloved by locals and tourists alike.

For those looking for a lighter option, Matera offers a delicious and refreshing Tomato and Bread Salad. This traditional dish uses stale bread, diced tomatoes, onions, basil, and a drizzle of olive oil and vinegar. The bread soaks up the juices from the tomatoes and becomes soft and flavorful. The salad is perfect for hot summer days and can be served as a side dish or as a light main course.

A traditional pasta dish that is a true favorite among locals is Orecchiette with Turnip Tops. Orecchiette, which means “little ears” in Italian, is a small round pasta with a concave shape that is perfect for scooping up sauce. The turnip tops, also known as rapini, are cooked with garlic, chili flakes, and a splash of white wine, until they are tender and flavorful. The cooked pasta is then tossed in the sautéed turnip tops, creating a delicious and simple dish that highlights the freshness of the ingredients.

In conclusion, Matera offers a wide variety of traditional recipes for first courses that showcase the flavors and ingredients of the region. From homemade pasta dishes to hearty soups, Matera’s cuisine is rich in tradition and flavor. Whether you are a local or a tourist, exploring the first courses of Matera is a must-do to truly experience the authentic cuisine and culinary heritage of this beautiful Italian city.