Matera bread (originally known as Pane di Matera) is a traditional bread originating from the Matera region, holding Protected Geographical Indication (IGP) status. It is made using an ancient processing system used by bakers in Matera. It is produced exclusively using semolina flour (Semola rimacinata) and/or durum wheat semolina (Triticum durum). At least 20% of the semolina flour and/or semolina used must come from local ecotypes and ancient varieties cultivated in the province of Matera, such as Capelli, Duro Lucano, Capeiti, and Appulo.
Production Area and Origin
The Matera bread production area encompasses the entire territory of the province of Matera, where ancient wheat varieties are cultivated. The environmental factors of this region, particularly the "Matera Hill" (collina materana) with its clay soils and climatic characteristics such as the average annual rainfall of 350 mm, are favorable for the production of ancient varieties of durum wheat, which make semola suitable for breadmaking. Evidence of the product's origin and authenticity is based on historical references confirming a long tradition stretching back to the Kingdom of Naples and beyond. It is known that in Matera, as early as 1857, there were four "maestri di centimoli" (millers). Later, public ovens emerged, and families brought their home-made bread to bake.
Production Process
Making Matera bread requires adherence to a strictly defined production process. This process begins with the preparation of a special starter (lievito madre), which utilizes locally developed yeast strains. The starter is prepared using 1 kg of durum wheat semolina/semolate and 250 grams of fresh ripe fruit pulp (pre-soaked in water). It is kneaded several times and fermented until doubled in volume. The bread dough contains 20-30 kg of starter per 100 kg of semolina/semolate, 2-3 kg of salt, 75-85 liters of water, and 0.5-1 kg of compressed yeast (Saccharomyces cerevisiae). The ingredients are mixed for 25-35 minutes. The dough is then left in a tub for 25-35 minutes to ensure uniform fermentation. Then, preforms weighing from 0.6 kg to a maximum of 12 kg are hand-shaped and left to rest in wooden or stainless steel containers for 25-35 minutes. The preforms are hand-shaped into Matera bread and, before baking, are stamped on the top with a large "MT" stamp. Baking is done in wood-burning ovens or indirect-heat ovens. If a wood-burning oven is used, local wood essences should be used. Baking times vary depending on weight, from a minimum of 1 hour for 500-gram forms to a maximum of 4 hours and 30 minutes for 10-kg forms. During the last 15-30 minutes of baking, the oven doors are opened to allow the steam to escape.
About Matera Bread ( Chelsea's Recipe )
Product Features and Offering for Consumption
When offered for consumption, it must have the following characteristics: a "cornetto" or "Forma Alta" shape, a weight of 500 grams to 10 kg, a crust thickness of at least 3 mm, and a porous, straw-yellow interior (mollica). The bread has a yellow color and a distinctive and characteristic porosity due to the ingredients used and the specific processing process. Traditionally, packaging should be done within the designated geographical area to preserve the product's typical characteristics. Packaging should be done in micro-perforated plastic film or paper bags suitable for food use. The shelf life of 1 kg spreads is 7 days, and 10 kg spreads can reach 14 days.
