Il Matera IGP 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 bread;
- Size 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 grain varieties, which preserve, in their genetic heritage, characteristics not present in others, produces flours that transfer to the bread the unique taste and flavor that distinguish it. Added to this are the processing method and, specifically, the production of sourdough.
Where to buy Matera bread?
In Matera, the capital of Basilicata, there are several quality bakeries selling bread made according to traditional standards. The most well-known for product quality are the following:
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Cifarelli Bakery.
It has three points of sale, located respectively at Via Istria, 17; 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 production specifications indicated in the disciplinary.
The Protected Geographical Indication “Pane di Matera” refers to bread obtained through an ancient processing system, typically used by bakers from the Matera area. This system involves the exclusive use of durum wheat semolina (triticum durum), whose quality characteristics must comply with the following parameters:
- Gluten (%) Value > =11
- Yellow index Value > =21
- Moisture (%) Value < =15.50
- Ash (% dry matter) Value < =2% dry matter
At least 20% of the semolina 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 allowed. The production area of “Pane di Matera” includes the entire territory of the province of Matera. To ensure 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 attributable:
a) to the method of preparing the sourdough, which allows the use of yeast strains that develop in the production territory;
b) to the specificity of the “Matera hill” which, due to its pedological (clay soils) and climatic (average annual rainfall of 350 mm) characteristics, is particularly suited for the production of old durum wheat varieties, ensuring excellent bread-making aptitude of the semolina;
c) to the use of local woody essences, which enhance the characteristic aroma and smell of the product;
d) to the work and creativity of man who, in a consolidated tradition, has managed to combine environmental factors with life and cultural needs, making “Pane di Matera” the typical product of a well-defined geographic area, expression of a particular civilization (the “peasant civilization”), as well as a primary economic resource.
