Pane di Matera

Pane di Matera IGP is a durum wheat semolina bread made with natural fruit starter and baked in a wood-fired oven. Recognized as IGP since 2008, it is the bread that has nourished Lucanian farmers for centuries in the caves of the Sassi.

Its distinctive shape is either crescent or priest's hat-like, with a thick, crunchy, brown crust and pale straw-colored crumb with a wide, irregular alveolar structure. It stays fresh for over a week.

Pane di Matera is the heart of Materan cuisine: in cialledd (Lucanian panzanella), in crapiata, or simply with olive oil, tomato, and oregano.