Il Matera PDO bread is one of the best-known products in the “City of Stones” and is one of the typical products of Basilicata. Made with sourdough and semolina flour, it is wood-baked according to an ancient tradition.
The Matera bread must have the following characteristics:
- Croissant shape or tall loaf;
- Size of 1 or 2 kg;
- Crust thickness of at least 3 mm;
- Crumb of straw yellow color with characteristic alveolation;
- Humidity not exceeding 33%.
The choice of old wheat varieties, which preserve, in their genetic heritage, characteristics not present in others, results in flours that transfer to the bread the unique taste and flavor that distinguish it. Added to this are the processing method and, specifically, the making of the sourdough.
Where to buy Matera bread?
In Matera, the capital of Basilicata, there are several quality bakeries that sell bread made according to traditional standards. The best known for the quality of their product are the following:
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Cifarelli Bakery.
It has three sales points, respectively at Via Istria, 17; at Via La Martella, 93 and Via San Francesco, 13).
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Fratelli De Palo Bakery
Via Olivetti, 53/55.
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Perrone Gennaro Bakery
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 imposed by EEC Regulation 2081/92 and the specifications indicated in the production disciplinary.
The Protected Geographical Indication “Pane di Matera” is unique to bread obtained through an ancient processing system, typically used by bakers in the Matera area. This system provides for the exclusive use of durum wheat semolina (triticum durum) whose qualitative characteristics must comply with the following parameters:
- Gluten (%) Value >=11
- Yellow index Value >=21
- Humidity (%) Value <=15.50
- Ashes (% s.s.) Value <=2% s.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 territory of the province of Matera. Semolina derived from genetically modified organisms is not permitted. The production area of “Pane di Matera” includes the entire territory of the province of Matera. In order to guarantee the quality level, control, and traceability, packaging and labeling of the product must be carried out in the province of Matera.
The high qualitative value of “Pane di Matera” is due to:
a) the method of preparing the sourdough, which allows the use of yeast strains that develop in the production area;
b) the specificity of the “Matera hill” which, thanks to its pedological characteristics (clayey soils) and climatic conditions (an average rainfall of 350 mm per year), is particularly suited for the production of old durum wheat varieties, ensuring excellent bread-making aptitude of the semolinas;
c) the use of local wood essences, which enhance the characteristic aroma and scent of the product;
d) the work and creativity of man who, in a consolidated tradition, has been able to combine environmental factors with life and cultural needs, making “Pane di Matera” the typical product of a well-defined geographic area, an expression of a particular civilization (the “peasant civilization”), as well as a primary economic resource.
