Travel Itinerary

Cross the ravine to the cliff viewpoint and watch the Sassi glow gold. A shepherd-style thermos of espresso and almond milk awaits at the tiny kiosk.

Back in town, browse stalls heaped with violet artichokes, Senise peppers and still-warm focaccia barese topped with cherry tomatoes and olives.

Descend into a jazz-cave for a basil-and-citrus mojito and cicchetti of caciocavallo grilled on lava stone.

Roll orecchiette and strascinati with local grandmothers, then feast on your creations with ragù and a glass of primitivo.

Finish on a panoramic stone terrace with a glass of Aglianico and almond biscotti while the Sassi sparkle below.

Start the last day with Matera’s signature pane di Matera IGP, still steaming, slathered with local fig jam and a short espresso.

A tiny pastry lab famous for minni di virgine—ricotta-lemon cakes shaped like breasts of a saint. Pair with a shot of barley coffee.

Sample Basilicata wines—Aglianico, Greco di Matera—inside a candle-lit cave lined with dusty bottles and old barrels.

Short walk to a tiny farm-kitchen for handmade cavatelli with cardoncelli mushrooms, grilled scamorza and house-made caciocavallo impiccato.