food and culinary traditions
The authentic flavors of Maratea
Between sea, mountains, and tradition
Maratea’s cuisine is an authentic expression of the flavors and traditions of Basilicata, strongly influenced by its mountainous and coastal landscape. Dishes prepared in the numerous restaurants scattered throughout the city reflect the simplicity and authenticity of local products, using fresh and high-quality ingredients, often locally sourced. Each restaurant offers a delightful setting for savoring Maratea cuisine, where tradition meets culinary creativity, and each dish tells a story tied to the territory.
One of Maratea’s signature dishes is battered cod with cruschi peppers. Another seafood specialty is anchovies, which arrive fresh from the coast and are the protagonists of dishes like marinated anchovies or “a scapici”.
Among the typical dishes of Lucanian peasant tradition, we cannot fail to mention handmade pasta, such as “rascatiedd” or “cavatelli,” often seasoned with cruschi and breadcrumbs. Legume soups, such as chickpea or bean soup, enriched with extra virgin olive oil and local herbs, are another must-have of Maratea cuisine.
Local cheeses, particularly “caciocavallo” and “mozzarella di Massa”, represent the excellence of the local dairy tradition, often accompanied by cured meats such as “capocollo” or “salsiccia” (pork sausage).
Traditional desserts abound, such as bocconotto, a small delicacy made with shortcrust pastry, cream, and black cherries.
Maratea also boasts artisanal liqueurs made with a variety of local aromatic herbs, such as wild fennel, myrtle, and Crithmum (also known as sea fennel), which further enrich the area’s liqueur-making tradition, offering visitors a range of unique flavors to discover.
The authentic flavors of Maratea
Between sea, mountains and traditions
Maratea’s cuisine is an authentic expression of the flavors and traditions of Basilicata, strongly influenced by its mountainous and coastal landscape. Dishes prepared in the numerous restaurants scattered throughout the city reflect the simplicity and authenticity of local products, using fresh and high-quality ingredients, often locally sourced. Each restaurant offers a delightful setting for savoring Maratea cuisine, where tradition meets culinary creativity, and each dish tells a story tied to the territory.
One of Maratea’s signature dishes is battered cod with cruschi peppers. Another seafood specialty is anchovies, which arrive fresh from the coast and are the protagonists of dishes like marinated anchovies or “a scapici”.
Among the typical dishes of Lucanian peasant tradition, we cannot fail to mention handmade pasta, such as “rascatiedd” or “cavatelli,” often seasoned with cruschi and breadcrumbs. Legume soups, such as chickpea or bean soup, enriched with extra virgin olive oil and local herbs, are another must-have of Maratea cuisine.
Local cheeses, particularly “caciocavallo” and “mozzarella di Massa”, represent the excellence of the local dairy tradition, often accompanied by cured meats such as “capocollo” or “salsiccia” (pork sausage).
Traditional desserts abound, such as bocconotto, a small delicacy made with shortcrust pastry, cream, and black cherries.
Maratea also boasts artisanal liqueurs made with a variety of local aromatic herbs, such as wild fennel, myrtle, and Crithmum (also known as sea fennel), which further enrich the area’s liqueur-making tradition, offering visitors a range of unique flavors to discover.