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Restaurants in Potenza

Where to eat in Potenza: lucanica sausage, strascinati, salt cod with crusco peppers, and podolico caciocavallo.

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Eating in Potenza

Potenza is Italy's highest regional capital, and its cooking is inland mountain food: pork, durum wheat pasta, chilli.

The lucanica

Lucanica (or luganega) is this land's sausage, and the name travelled as far as Lombardy and the Veneto, where it means something else. Here it is pork with fennel and pepper, eaten fresh or cured under oil.

The dishes

  • Strascinati and cavatelli with ragù or fried breadcrumbs;
  • Salt cod with crusco peppers, the feast-day dish;
  • Ciaudedda — artichokes, potatoes, broad beans and pancetta stewed together, in spring;
  • Pignata di pecora, mutton cooked in an earthenware pot in the village oven.

The cheeses

Caciocavallo Podolico from free-ranging cattle, Pecorino di Filiano DOP and Canestrato di Moliterno IGP.

In the glass

Aglianico del Vulture DOCG and Aglianico del Vulture Superiore DOCG, from the slopes of the extinct volcano.

Opening hours and closing days change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.

Other towns in the province of Potenza

For when dinner is a few kilometres away.