Period: Any time
Duration: 1 hour
Location: Matera, Basilicata
The bread of Matera is famous for its extraordinary flavor, fragrance and digestibility. Nowadays it is still made with the traditional technique, with the flour obtained from the local wheat, the durum, long leavening times and cooked in a wood oven. Besides being a characteristic and high-quality product, Matera bread is has a long history and tradition. Until the end of the 1950s, the families of Matera kneaded their own bread at home and brought it to the bakery for cooking in the wood oven. Thus every family stamped their brand on the dough, to recognize their bread after cooking. Also the shape of the bread has its own meaning.
You can visit a bread laboratory and a traditional bakery run by a third generation of bakers. You will discover the traditions of bread production, the ancient recipe of yeast and the raw materials, the durum wheat flour, the wood oven and how it works. A demonstration of how to make the bread and give the typical and traditional shape of Matera bread will follow, and you can actively participate and try to give the shape to the bread yourself. The laboratory will end with a light taste of bread and tomato, sweet and savory taralli or, if you want, a more substantial tasting (bread and tomato, fried panzerotti with tomato and mozzarella, rustic pizza with ham and mozzarella, various flavors of stuffed focaccia and other local products like “strazzate”, “cancelle” and “cantucci dei sassi”, with water and wine).
Extra activities in the same area:
- Guided tour of Matera
- Trekking in the Murgia Materana Natural Park with visit to pre-historic sites and view over Matera
- Cooking class of local cuisine
- Accommodation in a cave-house
- Visit to a winery and wine taste
Contact us for a quotation.