Basilicata from plate to plate, to paraphrase an Italian film (called “Basilicata coast to coast”). There’s a lot of heart and warmth as per local tradition, perfectly recreated in Berlin. Authenticity is the common denominator of all dishes, and the cuisine is overall without too many frills. Included among the specialties are ravioli with ricotta and cinnamon; homemade orecchiette, lamb and mutton peasant-style, plus caciocavallo and pecorino served with homemade jam. If confused by the vast choice, the Muntagnola menu collects the most typical dishes, obviously paired to Aglianico or Malvasia Lucana.