Pane di Matera – The Ancient Golden Bread You Must Try in Basilicata

Tall, golden, and aromatic with the scent of newly baked wheat, Pane di Matera is bread with a past—more than bread, in fact, it’s a living connection to generations of tradition in Basilicata. With a dense crust and light crumb, it’s a bread that lasts for days and has the flavors of the sun-baked fields where the grain is cultivated.

History and Origins:
This bread has figured in the identity of Matera for at least the 15th century. The bread traditionally used to be prepared with Murgia plateau durum wheat, natural starter, and spring water and then baked in large public ovens. To prevent confusion when baking together the bread of several families, each bread used to receive a wood imprint with the family initials. Pane di Matera in 2004 received the DOP (Protected Designation of Origin) quality mark for the purpose of protecting the characteristic recipe and the area of production.

Ingredients and Preparation:
The dough consists of re-milled local varieties of durum wheat semolina, water, natural yeast, and salt. It’s slowly kneaded, left to rise for hours, and shaped into its characteristic “horned” shape in the shape of either a cornetto or a mezza luna. The breads are shaped and baked in wood-fired ovens at very high temperatures, giving the bread a very rich golden-brown skin and yet remaining moist inside. This bread has a slightly tangy smell, a chewy texture inside, and the taste enhances with the passing of time.

Where to Taste It:
In Matera, bakeries like Panificio Perrone and Panificio Paoluccio continue to make it the traditional way, often offering warm slices to taste. Many local restaurants serve it alongside peperoni cruschi, cured meats, or as the base for cialledda, a rustic bread salad.

Conclusion:
Boasting a rich history, unusual shape, and unmatched taste, Pane di Matera DOP is not merely a staple but a culinary representative of Basilicata's culture and pride, daily baked in the city of stone.