From 14 to 17 July 2015, under the program of the APT Basilicata Off Expo, 4 trips in flavor promoted by GAL Vulture Alto Bradano Development. Food and wine of Basilicata is the Mondadori Via Marghera in Milan. the Vulture, the far north of Basilicata, will be the protagonist in Milan with a series of events to deepen the knowledge of this territory rich in nature, history and food culture, from 18 to 21 with free admission. Tuesday 14 LUGLIOPrimo appointment Tuesday 14 with TourAqua. Integrated thermal tourism. We discuss the Spa of Rapolla deepening the healing powers of salt-sulphate-bicarbonate-alkaline del Vulture water. To close the event, show cooking with pesto tastings of "Vine leaves" prepared by the chef Nicola Batavia in collaboration with Promotion Lucania. WEDNESDAY 15 LUGLIOMercoledì the theme will Cultures of an area through regional products. Organized together with the Union of Municipalities Bradano Alto, will be an opportunity to taste the products of the culinary tradition of Lucania rich in taste while using simple ingredients. After the meeting, there is an aperitif in a space set up with local crafts. Thursday 16 LUGLIOIl path dedicated to Vulture continues Thursday 16 with a focus on Cereals a Time High Bradano. With the guidance of a large group of local farmers, it will go to the discovery of durum wheat Cappelli, ancient varieties that do not contain gluten recovered after years of neglect. Today the grain is grown with organic farming Hats and used for the production of pasta and pizza are also suitable for celiaci.Di table is also talk with Rosa Bernardo author, along with Vincenzo Di Loreto, of the book in English and Italian Mediterranean cooking in the Tradition Lucan (Archive). At the end there will be a tasting of the chain Hats products. Friday 17 LUGLIOA close the series of events, the presentation of the Civilization Center of Aglianico, the Museums of Rionero in Vulture and Museum of Rural Life that looks at the rural past of vulture symbol through its products, from the famous Aglianico - the New York Times called "the wine par excellence" - up to chestnuts, cheese, oil, honey and water.For the occasion is offered a tasting journey by the National Association Sommelier story punctuated by the Enoteca Regionale of Basilicata .