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Radio Mercato Centrale

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Emilio Di Sisto

The Materan Specialties

Flavours, scents and colours of Basilicata: products and goodness that tell the story of a cuisine which is poor in nature, but rich in taste.
This is the philosophy behind Emilio di Sisto: workshop The Materan Specialties: enhancing Mediterranean cuisine through simple recipes and ingredients extraordinary in their simplicity. Many of the goodness comes from his small plot of land on the Matera hills: peppers, legumes, flour and
baked goods. One of the specialties of this territory is horseradish, the root renamed "truffle of the poor" is the basis of the recipe for "rafanata", an omelette cooked in the oven (or grilled) that is prepared in the Materan area. Together with his wife Irene, Emilio Di Sisto offers in his shop friselle, salami and typical cheeses – such as pecorino Canestrato di Moliterno PGI, caciocavallo and scamorze, sweet and spicy salami and soppressa.
Do not miss the cruschi peppers – dried in the sun and then fried – which turn into crunchy and tasty chips. And then, the absolute specialty of the shop: the orecchiette al tegamino. The pasta is prepared fresh every day, under the eyes of the customers, then combined with a ragù prepared as tradition requires, cooked slowly, and baked in the oven with the addition of salami and scamorza: the “orecchiette al tegamino” should be eaten hot, with the cheese still stringy.

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This is the philosophy behind Emilio di Sisto: workshop The Materan Specialties: enhancing Mediterranean cuisine through simple recipes and ingredients extraordinary in their simplicity. Many of the goodness comes from his small plot of land on the Matera hills: peppers, legumes, flour and
baked goods. One of the specialties of this territory is horseradish, the root renamed "truffle of the poor" is the basis of the recipe for "rafanata", an omelette cooked in the oven (or grilled) that is prepared in the Materan area. Together with his wife Irene, Emilio Di Sisto offers in his shop friselle, salami and typical cheeses – such as pecorino Canestrato di Moliterno PGI, caciocavallo and scamorze, sweet and spicy salami and soppressa.
Do not miss the cruschi peppers – dried in the sun and then fried – which turn into crunchy and tasty chips. And then, the absolute specialty of the shop: the orecchiette al tegamino. The pasta is prepared fresh every day, under the eyes of the customers, then combined with a ragù prepared as tradition requires, cooked slowly, and baked in the oven with the addition of salami and scamorza: the “orecchiette al tegamino” should be eaten hot, with the cheese still stringy.

the shop

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