This wiki category contains photographs and detailed information on cheeses produced in the Italian region of Basilicata ( Lucania).
Basilicata is a region in the south of Italy, bordering on Campania to the west, Apulia (Puglia) to the east, Calabria to the south, it has one short coastline on the Tyrrhenian Sea and another of the Gulf of Taranto in the Ionian Sea to the south-east. The region may be thought of as the "instep" of Italy, with Calabria functioning as the "toe" and Apulia the "heel.". The region is divided into two provinces: Potenza and Matera. The region is as a whole mountainous, the highest point of the southern Apennines being Monte Pollino (2233 m or 7325 ft). Monte Vulture, in the northwest corner (Vulture area), is an extinct volcano (1330 m or 4365 ft). The mountainous terrain made communications difficult until modern times, and Basilicata was one of the least developed provinces of Italy. It also used to be one of the poorest regions in Italy, but has become significantly richer over the past couple of years because of the discovery of oil.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please do talk to us via the Contact the Editor link at the top of this page and we will update the information on your cheese.
- Caciocavallo podolico cheese.jpg
- Caciocotto cheese.jpg
- Falagone cheese.jpg
- Formaggio di capra (pasta fresca) cheese.jpg
- Ricotta al peperoncino cheese.jpg
Pages in category ‘Basilicata cheeses’
The following 28 pages are in this category, out of 28 total.