Where to eat in Venosa, the home of Aglianico del Vulture

Mention Venosa, and Aglianico del Vulture immediately comes to mind—a wine that symbolises the area surrounding the ancient volcano towering 1,326 metres over this part of Basilicata. While this great Lucanian red is the region’s hallmark, led by wineries like Cantina di Venosa, one of Southern Italy’s most prominent with about 300 members, the Venosa area and the town itself offer an unexpectedly rich array of dining spots. Here, you can pair local dishes with the wines of the Vulture region.

Where to eat in Venosa

Il Brigante

Run by Michele Leo, a pizzaiolo whose passion for his craft began during his time abroad, this venue takes its name from Carmine Crocco, a famous post-Unification brigand from nearby Rionero in Vulture. Signature appetisers include General Crocco’s Traditional Board, showcasing local delicacies: pezzente sausage from the Matera hills, caciocavallo podolico and silano cheeses, Lucanian black pork sausage, Pecorino di Filiano PDO, crunchy pepper and cherry tomato salad, fava bean and chicory purée flan, chestnut honey ricotta mousse, and larded fillet. Highlights among the mains are torch-pulled pasta with fava bean purée, cardoncelli mushrooms, and crispy pepper. The pistachio-crusted lamb is a tempting choice for the second course. Michele’s true passion is pizza, with 48-hour fermented dough and local toppings. Don’t miss the Fiore d’Autunno pizza: courgette cream, fior di latte mozzarella, spicy Calabrian spianata, gorgonzola drops, and smoked scamorza. Pair it with Terre di Orazio Dry Muscat.

via Colonnello Ruggero, 1 Venosa (PT)
www.ilbrigantemenu.it

Al Baliaggio

Chef Angelo Fiorillo’s restaurant is located in the Palazzo del Balì, which housed the Knights of Malta for centuries and is now part of the evocative Hotel Orazio. The modern interior complements Fiorillo’s “new Lucanian cuisine”—traditional recipes updated with contemporary techniques and elegant presentation. Try the *Lucanian Ciambotta*: 65° poached egg, bread crumble, caramelised onion, aubergines, courgettes, and peppers-and-potato espuma. The spaghettoni made with Lucanian durum wheat, served with bean cream, mussel sauce, grana dei poveri cheese, and crispy pepper, are another highlight. Pair it with D'Avalo, a mineral-rich Greco white wine with hints of hydrocarbons in older vintages, proving the volcanic soil’s suitability for white varietals.

Via Vittorio Emanuele II, 136 Venosa (PZ)
www.albaliaggio.it

Al Frantoio

This venue doubles as a restaurant and lounge bar, ideal for an aperitif or glass of wine at the counter—sometimes accompanied by live music—or a more formal sit-down meal in its dedicated dining rooms. Chef Antonio Spadone, a past winner of *4 Ristoranti* (a TV show hosted by Alessandro Borghese), offers dishes like the territorial aperitif of crispy pepper with Tansillo Cantine di Venosa’s sparkling rosé (100% Aglianico del Vulture). Signature dishes include stuffed peppers (peperone 'mbuttunato) with breadcrumbs and anchovies, bread soup with turnip tops and crispy pepper, and Lucanian black pork cheek braised in Aglianico and served with wild chicory.

Via Roma 211, Venosa (PZ)
IG @ristorantealfrantoiovenosa

Ganea

Next to the Aragonese Castle—now home to the stunning National Archaeological Museum—this restaurant and pizzeria offers land and sea dishes. Highlights include cuttlefish salad with orange and pistachio crumble, fried octopus with roasted peppers and tzatziki, or local classics like vellutata di cicerchie (smooth chickling vetch soup) with cardoncelli mushrooms and fried breadcrumbs. Pair the spaghettone au cazz'mberr (crispy pepper, sundried tomato, and pecorino cheese) with Matematico, a Bordeaux blend (Merlot and Aglianico) from Cantina di Venosa.

Via Fornaci, 21 Venosa (PZ) - www.ganearistorante.it

Locanda Oraziana

Just steps from Piazza Orazio, this family-run trattoria pays homage to its namesake, the Latin poet Horace. The Miracolo family blends Lucanian and Campanian cuisines, featuring dishes like cod-and-chickpea ravioli with crispy breadcrumbs and steamed cod with sautéed chicory and crispy pepper. Pair the marinated beef girello with Carato Venusio DOC, an ageing-friendly wine made from late-harvest Aglianico grapes aged up to 24 months in barrique.

Via Vittorio Emanuele II 110, Venosa (PZ) - IG@trattoria_locandaoraziana

L’Oro dei Fiori

Franco Rondinella’s apiary in Ripacandida, at the foot of Mount Vulture, offers over 20 varieties of honey, including chestnut, lavender, and rosemary. Guests can also enjoy a unique Honey Spa, featuring honey-infused saunas, inhalations, and massages.

Via Raffaele Ciriello 36, Ripacandida (PZ) - www.mielerondinella.it

Azienda Agricola Sabino

This family-run dairy produces fresh mozzarella di bufala from their on-site farm, alongside caciotta and Canestrato Lucano cheeses. The aged pecorino is a must-try, suitable as a table cheese up to 10 months or for grating beyond that.

Contrada Sansaniello S.S. 168 – Km 3,4 Venosa (PZ) - www.agricolasabino.it

Cantina di Venosa

Founded in 1957, this cooperative of 300+ members produces 70% of its wines as Aglianico del Vulture. The 2024 harvest was notable for quality despite drought reducing yields by 50% compared to 2022. Visitors can purchase wines at the winery shop, from whites to sparkling wines and ageing-worthy Aglianicos.