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A rural trattoria outside Potenza where the farm supplies the cheese and the menu reads like a plea for Sunday to last a little longer. The kitchen recovers old Basilicata recipes without fuss or theater, so the lamb comes marinated and slow-baked the way it always has, and the pasta dough is still made by hand. A small cellar leans local. The room is calm in a way that feels intentional rather than sleepy.
The awards strongest first
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Genovese pasta
“Among the first courses, a mention to the Genovese pasta with white onion, annurca apple, and handmade lagane pasta.”
50 Top Italy -
Stracchino cheese
“In the appetizers, the robiola and stracchino cheeses remind us that the processing and transformation of the noble milk produced on the farm are the formidable business card.”
50 Top Italy
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