Chef Michael Bonacini explores the mountainous region of Basilicata with a feast fit for any celebration. Beginning with an antipasto that caters to the region's southern heat, Michael stuffs crunchy sweet peppers with ripe tomatoes, savoury anchovies, and fresh oregano. Moving on to the primo, Michael cooks up a creamy vermicelli frittata. Using leftover pasta, he combines eggs with cheese, anchovies, and chili flakes for extra flavour to make a classic Basilicata dish.