Basilicata!

Calvera (Potenza), Basilicata, May 14, 2015—

SO MUCH OF IT, and all of it so delicious, I will give you only one photograph, and let a simple recitation of the menu do for the rest:

Antipasto: Prosciutto; salame; red peppers stuffed with ham and cheese folded over; salame; green and yellow peppers a la grecque, an omelet cooked within a lidded pan and consequently molded perfectly; another cooked within a thin shell of bread dough like a calzone and sliced, coppa, extraordinary fried dried pepperoni.

Primo: Homemade fusilli with fennel sausage, porcini, and cherry tomatoes

Secondo: Lamb chops and local sausage flavored with rosemary, thyme, and oregano

Green salad

We declined any dessert.

House red (60% Sangiovese, 40@ a local red, solid and nutitious)

This was as good a dinner as we've had in a long time. We were really excited. All of it local; much of it from the tenuta, all of it organic.

•Bioagriturismo Tenuta Montenuovo, 85030 Calvera (PZ), Italy; +39 338.6368133

☛Restaurants visited in 2015 are listed at Eatingday's Restaurants