Agriturismo B&B La Sterpina

In the pedestrian heart of this enchanting village, embraced by the Lucanian Dolomites, the kitchen here is run entirely by women and now in its third generation. Antonietta preserves the local recipes with passion: from peperoni cruschi to cavatelli with pezzente sausage, from local lamb to prized Podolica beef, as well as wild herbs, authentic cheeses, and cured meats. All in a softly lit dining room with large windows to enjoy the surrounding panorama.

In the maze of picturesque alleys of the historic center, housed in a 16th-century building with an elongated dining room under a vaulted stone ceiling, are a few tables and a fireplace. This is Angelo Sabatelli's niche, featuring his refined cuisine woven with Apulian inspirations and personal creativity. In the dining room, his son Daniele, an excellent sommelier, will guide you through one of the most extraordinary wine cellars in the region, spanning two volumes with approximately three thousand labels.

For over 40 years, La Chioccia d'Oro has been renowned for its delicious, bountiful cuisine inspired by the Cilento region, including excellent pasta dishes (fresh and dried pasta served with tasty sauces) and equally delicious meat-based main courses. The ambience is decidedly unpretentious and the prices are some of the most reasonable you’ll find in Italy!

Situated in the historic centre of a small village in the Parco del Pollino, this long-established restaurant serves traditional and copious local dishes that are always expertly prepared. Guestrooms are also available in the family B&B of the same name.

Just steps from the sea, at the end of Marina di Pisciotta, this historical trattoria welcomes guests to its leafy outdoor terrace in the warmer months. The cuisine celebrates the local catch with specialties from Campania, where anchovies take center stage as the undisputed stars of the menu.

Founded in 1969 by Martino Marsella, the restaurant has its roots in the tradition of the Apulian butcher’s shop with grill, of which it became a natural gastronomic extension. To this day the management remains firmly in family hands and meat continues to occupy a central role on the menu, as the excellent breaded capocollo readily attests. Alongside these, freshly harvested vegetables, drawn in part from the family’s own kitchen gardens, find their place, together with a generous procession of antipasti and first courses frequently entrusted to fresh pasta, such as the riccioli sampled durin

In the dining room there are old photos and equipment from country life, from the terrace the entire valley. Among widespread grasslands and olive trees enjoy fresh produce and home - cooked local dishes. In the dining room there are old photos and equipment from country life, from the terrace the entire valley. Among widespread grasslands and olive trees enjoy fresh produce and home - cooked local dishes.