Fresh pasta, bread and pastry

Matera bread

Matera bread PGI: durum semolina, a fruit-born starter and the MT stamp

Baked anywhere in the province of Matera from re-milled durum wheat semolina, partly from old local varieties, with water, salt and a sourdough starter begun from ripe fruit. Before it goes into the oven, every loaf is stamped on top with the letters MT, the mark of its protected geographical indication.

• Two shapes to know it by: the long cornetto and the tall loaf, with 'kisses' along its sides
• A crisp, golden-brown crust at least three millimetres thick, smelling of toast
• Yellow crumb with very irregular holes, and the MT letters pressed into the top

How to enjoy it. Eat it on its own fresh from the oven, or with local cured meats and cheeses; at home it also becomes feddarauss, with tomato, oil and oregano, or cialledda soup. Wrapped in linen it keeps for about a week.

Production areas

Basilicata

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