Pollo Alla Potentina – Authentic and genuine cuisine

Pollo alla potentina

La Basilicata e il suo pollo alla potentina – Basilicata and its potentine chicken

Chicken Alla Potentina: Today, we move to Basilicata, a land that I had the opportunity to explore during my campervan holiday last year.
A place, Basilicata, where traditions are still deeply rooted. Authentic cuisine with simple and genuine products.
Specifically, in Potenza, the capital of the region, we defined the city of stairs precisely because of the continuous intersection of floors and gradients.
The awakening of the Potenza cuisine takes place only between the late 50s and the early 60s of the 1900s. Then, a tremendous cultural awakening brought many men of culture to the city, leading to the birth of taverns and the great turning point of the Potenza cuisine.
The recipe that I propose today is the Chicken Alla Potentina, a recipe in which there is an explosion of perfumes given by the various ingredients.

22 Luglio 2019 translated from the blog viaggiandoatavola i luoghi e le tradizioni enogastronomiche


  • 3 Pounds Chicken — In 8 Pieces
  • 2 Cans Tomatoes — Chopped
  • 3 Tablespoons Olive Oil
  • 1 Medium Onion — Sliced
  • 1 cup Dry White Wine
  • 1 Large Pepperoncini Peppers — Chopped
  • 1 Tablespoon Basil
  • 1 Tablespoon Parsley — Chopped
  • 1/2 cup Romano Cheese — Grated
  • Salt And Pepper — To Taste

Pollo alla potentina: How to make the Chicken Potenza style:

Saute onion in oil for 3 minutes.
Add chicken and brown well.
Add wine and pepperoncini.
Reduce wine by half.
Add tomato, basil, parsley, and romano.
Cover and reduce heat to a simmer.
Cook for 1 hour.
Season with salt and pepper.
Serves 4.

Regional recipe from Basilicata 

Fifty years ago, a group of Italian scholars gathered to discuss a problem: preserving traditional Italian cooking.
They formed the Italian Academy of Cuisine to document classic recipes from every region.
The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before.
It is the culmination of that research, an astounding feat—2,000 recipes representing the patrimony of Italian country cooking.
Each recipe is labeled with its region of origin. Not just the ingredients also the techniques change with geography.
Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past.
There are no fancy flourishes here and no shortcuts; this is authentic salt-of-the-earth cooking.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.