Lampascioni, also known as “wild hyacinth bulbs,” is a traditional ingredient in the cuisine of Basilicata, a region in southern Italy. This edible bulb can be found in various towns and communes in Basilicata, such as Matera, Potenza, and Melfi. It is often sold in local markets, specialty food stores, and delis throughout the region.
One popular way to prepare lampascioni is to pickle them in vinegar, creating a tangy and flavorful condiment that can be enjoyed on its own or as a topping for salads and antipasti. Another common recipe is to sauté lampascioni with garlic, chili, and olive oil, creating a delicious side dish or topping for bruschetta.
Lampascioni has been recognized with the “PAT” (Prodotti Agroalimentari Tradizionali) designation, which highlights its traditional and cultural significance in the culinary heritage of Basilicata. This designation also includes specific specifications for lampascioni, such as the use of bulbs that are harvested in the wild and processed according to traditional methods.