Saint Biagio is celebrated on the 3rd February every year with a festival known as the 'benedizione della gola' or 'blessing of the throat'. Why so? Well, the Saint is famous for having saved a boy from choking on a fish bone during their incarceration.

Over time this act has become representative of his powers to cure all types of throat ailments and his growing cult.

Saint Biagio was  Vescovo of the Armenian city of Sebaste in 4th century AD during the reigns of the Roman Emperor of the East, Licinio, and his rival from the West, Costantine.

As a Christian, he was persecuted then imprisoned by the former to suffer nine days of unbearable torture only to be then thrown mercilessly into a lake.

He survived, but was subsequently beheaded.

The city of Maratea in Basilicata conserves the martyr's bones in the Basilica on the summit of Monte San Biagio, where the famous 21 meter high Redentore statue of Christ was erected in 1963.

The Sassi of Matera in Basilicata speak for themselves. But what about the surrounding countryside now denominated the Murgia Materana Park. Afterall, they both form the designated UNESCO site since 1993.

The park is rich with archaeological and historical points of interest, each testimony to people's struggle to make a living. They include the Gravina of Matera, the spectacular canyon which crosses the entire zone some 230-290 feet deep and running almonst as far as Montescaglioso. Do cross it to view Matera from the opposite side.

Then there are the rural relics such as the Jazzo Gattini, now a visitor centre but once a 19th century fortified sheepfold typical of the Murgia zone. Another visitor center is the Masseria Radogna, a residential home of the same period situated between characteristic dry stone walls and almond and olive tress. Older still are the remains of a Neolithic village with its sepulchral structures dating from 7000-3500BC.

Now if you could choose a world famous name to promote your territory in Italy you could do a lot worse than Francis Ford Coppola. The province of Matera in Basilicata had such luck and has incorporated the Hollywood film director into their marketing strategy, or more suitably, their video campaign.

But this is not a casual affair, as is the case with Le Marche and Dustin Hoffman, Francis Ford Coppola has blood ties here: We thank Urban Italy for the following.

Agostino Coppola, like so many of his countrymen before and after him, emigrated to the USA way back in 1904. He hailed from Bernalda, a small town near the Ionian coast in Basilicata. Grandson Francis Ford has been fascinated by the area ever since he rediscovered his origins here in the sixties. He’s visited Bernalda regularly, organized family reunions with long-lost relatives, and worked on promotional films for the region alongside the local tourist board.

Wholesome products are the basis of the food and wine tradition of the province of Potenza. Pasta is hand made with durum wheat flour, water and salt. As is the bread in many different varieties all fragrantly red and golden brown.

Then there is the sheep's milk cheese (pecorino) or such versions as burrata, provola, manteca and cacioricotta. Next is the pork or salumi, sausages and paprika from Senise, not forgetting sweets such as calzoncelli filled with pureed chick peas. bitter chocolate and sugar. At the town of Rotonda you can have a meal which includes first courses of strascinati or cavatelli, while at Viggianello rappasciola made from cereals and pulses is typical.

The zone of Vulture is considered an excellent area for the production of chestnuts or 'marroncino'. Among all the types cultivated and commercialized in Italy, the most revered are those of Melfi in little Basilicata.

The sweet industry uses great quantities of the fruit in the production of marron glacès and the chances are that many of the confections sold up and down the country originate from the region. Not withstanding the name, the marroncini are around 3 centimeters in diameter and weigh around 18 grams each. A kilo measures about sixty fruit. They tend to be roundish with a highly visible structure.

To savor the taste of the region try buying a selection of spicey sausages, typical of the zone. There are basically two types. The best and more expensive is made up of only the finer parts of the pig, those free from excess fat and crunchy bits such as gristle and bone. It is seasoned for a month with salt, pepper and wild 'finocchio' or fennel.

The second is identical except for the quality of the meat and the addition of hot pepper, no doubt to divert you tastebuds away from the crunchy bits. You can find similar versions all over Italy especially in the north east and lucanica features in the famous ancient roman recipe book by Apicio.

By all accounts Aglianico del Vulture is a fairly decent wine. It is produced in the zone of Monte Vulture on the slopes of a very extinct volcano. This gives it a particular personality. The area comprises 5000 hectares and 15 comuni from Venosa, Atella and Banzi to Genzano di Lucania, Melfi and Rionero in Vulture.

The Aglianico vine was introduced into the region by the Greeks around the VI century BC. Its name is a corruption of Ellenico and was used by the Romans to enhance one of their own favorite wines, the Falerno.

Little did we know that 40% of the Aglianico production is sold outside of the region and is used to improve many different wines, including Chianti. Think of that next time you are in Montepulciano.

Basilicata only produces one DOC, the Aglianico del Vulture. Nevertheless, it's time to catch up on the rest of the local stuff. A bit on each.

Aglianico di Matera - Produced in the comuni of Matera, Isernia and Tricarico, this 'rosso rubino' is dry and has a slight perfume. It is made with Aglianico, Montepulciano and other grapes.

If you stick to certified Italian beef, you can't go wrong and ever since the mad cow scare there's plenty of labelling on Italian food products in shops and supermarkets

What this has done has focused attention on Italy's native cattle breeds and it's safe to say that the beef of Lucania and the south is truly worth discovering.

In Basilicata, the common breed is called Podolica and is a direct descendent of the 'Bos Primigenius' imported by the barbarians on their way to Rome in classical times.

Just as Metaponto sits between the rivers Casone and Basento, so Policoro is located between the Agri and the Sinni.

The town of Senise, a little up river, lends its name to a typical product of the region, the local spicey pepper. It is a berry about 10 cm long and 5 cm in diameter and is a greeny red color.

Although it can be used fresh it is normally left to dry, then added to the process of making salami, other meat dishes and many soups. You may see it sold in necklaces just like garlic and onions.