The Matera IGP bread is one of the best-known products in the “City of the Sassi” and is a typical product of Basilicata. Made with sourdough and durum wheat semolina flour, it is wood-baked according to an ancient tradition.
The Matera bread must have the following characteristics:
- Croissant shape or tall bread;
- Weight of 1 or 2 kg;
- Crust thickness of at least 3 mm;
- Crumb of straw-yellow color with characteristic alveolation;
- Moisture not exceeding 33%.
The choice of old wheat varieties, which retain genetic traits not found in others, results in flours that give the bread its unique taste and flavor. Added to this are the processing methods, specifically the making of the sourdough.
Where to buy Matera bread?
In Matera, the capital of Basilicata, there are several quality bakeries selling bread made according to tradition. The most renowned for product quality are:
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Panificio Cifarelli.
It has three outlets, located respectively at Via Istria, 17; Via La Martella, 93; and Via San Francesco, 13.
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Panificio Fratelli De Palo
Via Olivetti, 53/55.
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Panificio Perrone Gennaro
Via Nazionale, 52.
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Antico Forno a Legna di Perrone Lucia
Via Santo Stefano, 37
It should be noted that the Protected Geographical Indication (P.G.I.) “Pane di Matera” is reserved for bread that meets the requirements set by EC Regulation 2081/92 and the production specifications outlined in the disciplinary rules.
The Protected Geographical Indication “Pane di Matera” applies to bread made using an ancient processing system, typically employed by Matera bakers. This system requires the exclusive use of durum wheat semolina (triticum durum) whose qualitative characteristics must meet the following parameters:
- Gluten (%) Value >= 11
- Yellowness index Value >= 21
- Moisture (%) Value <= 15.50
- Ashes (% d.s.) Value <= 2% d.s.
At least 20% of the semolinas used for the production of “Pane di Matera” must come from local ecotypes and old varieties such as Cappelli, Duro Lucano, Capeiti, Appulo cultivated in the province of Matera. Semolina derived from genetically modified organisms is not permitted. The production area of “Pane di Matera” covers the entire territory of the province of Matera. To guarantee quality, control, and traceability, the packaging and labeling of the product must be done within the province of Matera.
The high quality of “Pane di Matera” is attributable to:
a) the preparation method of the sourdough, which allows using yeast strains that develop in the production area;
b) the specificity of the “Matera hills” which, thanks to its soil (clayey soils) and climate characteristics (average annual rainfall of 350 mm), is particularly suited to growing old durum wheat varieties, ensuring excellent baking properties of the semolinas;
c) the use of local wood essences, which enhance the unique aroma and scent of the product;
d) the work and creativity of man who, through a solid tradition, has combined environmental factors with cultural and life needs, making the “Pane di Matera” the typical product of a well-defined geographical area, representing a particular civilization (the “peasant civilization”), as well as a primary economic resource.
