Basilicata with Farmstays, descriptions, rates, infos and photos
MAIN INFORMATION: Being mostly a mountainous region, Basilicata has some characteristics peculiar to high
places: tranquillity, clean air and wildlife which is also protected nowadays.
The Lucanian Apennine could be described as the third ridge in a longitudinal direction,
from the Tyrrhenian Sea to the Jonian.
Area where the presence of man is hardly felt at all, being one of the least populated
areas in Italy, this could be one of the reasons why it has been conserved so perfectly.
In the Apennine forests make way for sunny ridges and gulleys with gorges that could be
small canyons.
The quiet beech forest in the Volturino is quite breathtaking with the pinks and deep reds
of its spring and autumn cyclamens.
Basilicata is unquestionably a region of strong contrasts so clear even in the nature of
the different types of land.
The scenery is truly unique.
Mainly mountainous, it faces the Tyrrhenian Sea on the south-west on the natural scenic
beauty of the Gulf of Policastro.
To the southeast, we have the Jonian Sea of the Gulf of Taranto.
Maratea is the unchallenged jewel of the Tyrrhenian coast while Metaponto and Policoro,
important reference points as old as the Magna Graecia when the Ancient Greeks founded
colonies here, dominate the Jonian coast.
The Jonian coast, 35 km long stretching from Metaponto to Nova Siri is completely different
to the Tyrrhenian.
The last offshoot of the plane which extends from the low hills of Matera towards the
Jonian sea, visitors are offered a vast coastline of very fine, golden sand and large
beaches of sand and pebbles on the stretch of coast further to the south which faces the
Pollino National Park.
PLACES OR EVENTS OF INTEREST:
The Sassi of Matera, the Castle of Melfi, the Castle of Lagopesole, the Castle of Brienza, the Castle of Venosa, Cathedral of Acerenza, the Rabatana of Tursi
CUISINE - DINING:
Spaghetti with anchovies, Goat cooked in the earthenware, The peasant's lamb, N'gorda mullets, Drunk prawns, Pork stew, Crioli with walnuts
