At Rotondella, a small town in the Matera province, not far from the Ionic Coastline, one comes across a typical Osteria which also serves its customers an excellent pizza. Attention has been given to the leavenings and the primary materials, with particular regard to durum wheat flour aiming to achieve a crunchy base (just how they like it around these parts), confirming a tradition that the friendly and obliging owner, Giuseppe, is continuing after the long professional career of his father. Excellent and must-try are obviously also the “u Pastizz” and “U Falaon”, a sort of stuffed calzone of the Rotondella tradition. Good homemade desserts. Basic beer and wine lists.