Pane di Matera

Grains, bread, pasta, cakes and biscuits

The Pane di Matera (Matera bread) is typically croissant or large loaf shaped. It has a crust at least 3 mm thick and the bread is straw-yellow coloured with characteristic air bubbles. In order to preserve its typical features, ‘Pane di Matera’ is packaged either in micro-perforated plastic, partly coloured and partly transparent to aid product visibility, or in windowed, multi-layered paper, which displays the bread and ensures it keeps for at least one week. The production zone is the Matera province in Basilicata.

DETAILS

Designation
PGI

TERRITORIES

  • Basilicata
  • Matera

Try the regional recipes

Crostini con cavolo nero

Antipasto

Difficulty

Tagliere di formaggi

Antipasto

Difficulty

Zuppa di pesce

Secondo

Difficulty

Antipasto all'italiana

Antipasto

Difficulty