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At Rotondella, a small town in the province of Matera, just two steps away from the Ionic coast, you can find a typical tavern which serves its customers an excellent pizza. What strikes you is the attention paid to the leavening and to the raw materials. There is a particular preference for the hard semolina grain, used with the aim of obtaining a crispy base (which is preferred in this area). The environment is friendly, informal, and agreeable, you almost feel as if you were at home. Excellent, and highly recommended are the “u Pastizz” and “U Falaon”, a kind of stuffed “calzone” made in the traditional Rotondella way. The home-made desserts are good. The wine and beer lists are basic.