For 4 servings:

300 grs dried lentils, 1 tablespoon olive oil, 1minced garlic clove, 1 minced celery, 200 grs diced rinds, 300 grs peeled tomatoes, salt and pepper.

Soak the lentils for 12 hours in warm water and discard the floating ones; boil in 1 litre of salted water.

In a pan brown with oil the minced garlic and celery, add the rinds, brown again and add the tomatoes, add everything to the lentils and cook. Serve with ground pepper.

The rinds taste needs a substantial red like a Val Bradano rosso or the Aglianico del Vulture or the Pannarano.

Frittata col Peperoncino (Chilli omelette)

For 4 servings:

5 eggs, grated sheep's cheese (pecorino), 1 dried chilli, 4 tablespoons olive oil, salt.

In a pan, brown with oil the chilli; put the oil in a bowl, warm up, add the whole eggs, the pecorino cheese, whip and pour everything in the warm greased pan. Cook the omelette on both sides and serve.

The suggested wines are milder wines like a Val Bradano bianco or a Ravello rosato or the San Giorgio del Sannio.

Frittelle lucane (Lucania doughnuts)

For 4 servings:

250 grs white flour, 500 ml water, 1 laurel leaf, 3 tablespoons olive oil, salt, icing sugar, oil to fry.

In a pan boil the water with a pinch of salt, the laurel leaf and the olive oil; take away from fire, pour the flour and stir with a wooden spoon. Put again on a mild fire fro 10 minutes always stirring; when the compound will be smooth and compact, take the laurel away, pour on a wide plate wetted, level and cool.

Cut in rhombi and fry in hot oil; when golden, drain on blotting paper, put on a tray, sprinkle with icing sugar and serve.

The greasy taste will be better matched by a sweet dessert wine like a Malvasia di Lucania or the Vernaccia di Serrapetrona or the Lacrima di Castrovillari amabile