Camping in Basilicata
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Basilicata
Southern Italy forms the lower boot of the Italian peninsula, containing the ankle (Abruzzo and Molise and southern Lazio), the toe (Calabria), and the heel (Apulia). On the eastern coast is the Adriatic Sea, leading into the rest of the Mediterranean through the Strait of Otranto. On the Adriatic, south of the spur of the boot, the peninsula of Monte Gargano, the Gulf of Salerno, the Gulf of Naples, and the Gulf of Gaeta are each named after a large coastal city. Basilicata is a remote and wild region that has remained largely unspoilt.
Basilicata is mostly an upland country, scattered with ruins. The brooding town of Melfi has a formidable Norman castle, while nearby Venosa was once the largest Roman colony. The town has an archaeology park with remains of Roman baths and an amphitheatre.
Basilicata has two provinces: Matera and Potenza.
Places of interest

Matera: Town perched on edge of a ravine.
Sassi di Matera: Cave network inhabited since the Paleolithic era with excavations & expansions over the years.
Palombaro lungo: Subterranean cistern carved from rock beneath a busy plaza in the 19th century, with guided tours.
Parco Regionale della Murgia Materana: Rugged regional park featuring churches carved out of caves & cliffs, one with 8th-c. frescoes.
Casa Grotta nei Sassi di Matera: Historical site featuring a recreated cave dwelling with period furnishings, tools & artifacts.
Melfi Castle: Square-towered fortress, built by Normans in the 11th century & stretching across a verdant hilltop.
Cuisine of the region

Cuisine of Basilicata is mainly based on the use of pork and sheep, beans, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is for historical-cultural reasons, typically based on simple recipes and on the culture of reuse, in particular of meat and bread.
Cavatelli e fagioli: A hearty pasta dish made with cavatelli pasta, beans, tomatoes, garlic, and olive oil.
Pasta mollicata: A simple but delicious pasta dish made with stale bread, onions, tomatoes, and red wine.
Rafanata: A savoury omelet made with potatoes, horseradish, eggs, and cheese.
Lucanica: A traditional sausage made with pork, fennel seeds, and hot peppers.
Canestrato di Moliterno: A hard, aged cheese made from sheep's milk.