Pane di Matera

Description

Bread of Matera, inimitable for flavor, texture and great nutritional qualities, is the symbolic product of the City of Sassi. It tells about centuries of tradition, culture, history of the Matera peasant civilization. In every family, in every single house there was a mortar, dug into the tuff of the Sassi and the milling of the grain of the Matera hills. There were many common ovens for baking bread, then the first industrial mills were born, the ovens and finally the many bakeries that make the agri-food production reality of the city unique.

Passion and tradition, the ingredients that the skilled artisans of bread have been using for many years. When it was still customary to bake bread in public ovens, housewives brought their dough here engraved with the initials of the head of the family. The owners of the ovens placed each piece in the oven, where the wood of our woods slowly burned. An unmistakable scent filled the furnace and the essence that impregnated the dough gave the bread an inimitable flavor. In the 1970s, women abandoned the tradition of making bread at home, but the cult of bread for the peasant civilization of Matera remained alive and strong. In the name of tradition, the Matera bakers continue to produce the good Matera bread cooked in the wood oven just like the ancient housewives did.

Features:
Durum wheat semolina, water,
mother yeast, salt, brewer’s yeast,
970 g. , already cut into slices ready for bruschetta.