Matera’s bread is the bread obtained by an ancient processing system, typically used by bakers in the city and province of Matera, in the Basilicata region.

This system provides for the exclusive use of durum wheat semolina.

The bread obtained, thanks to the ingredients used and the specificity of the manufacturing process, is characterized by a yellow color, a typical and very different porosity (with pores inside the bread, with a diameter ranging from 2–3 mm up to 60 mm), an extremely characteristic taste and smell.

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