Fruit, vegetables and pulses

Sècena rye of the Matese

Sècena rye of the Matese, a mountain grain for dark, long-keeping bread

An old rye from the Matese massif in the province of Caserta, it grows at 900-1200 m with no fertilisers or chemical treatments, sown in autumn after the potato harvest and reaped in high summer. Almost lost in the twentieth century, it has been brought back by a handful of guardian farmers as a Slow Food Presidium, and is a traditional agri-food product (PAT) of Campania.

• Golden, supple ears and greyish grains, long and sharply pointed
• A dark, lightly refined flour with a bold, slightly sour flavour
• Its bread is dense, with a crisp, crumbly crust and a close crumb, and keeps for days

How to enjoy it. Traditionally it becomes sourdough bread baked in a wood oven, or focaccia and biscuits; bakers and brewers of the Matese are now exploring new uses for it.

Production areas

Campania

Season

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