BREAD FROM MATERA
Yeast base, durum wheat flour, salt, and water. Prepared with natural local products for millennia. The bread of Matera can be defined as an archaeological product of Mediterranean alimentary tradition. Its excellent and unforgettable flavour, scent, brown colour of crust and pale yellow of crumb allowed this regional product in the earth of Southern Italy to emerge in comparison with the big and diversified production of Italian breads. It is an extraordinary bread with salt cheeses and omelettes, as well as for sweet breakfasts, with honey and jams. Another feature that makes it unique in the outline of Southern Italy bread-making is its conical shape, that reminds the mysterious and harsh mountains of Murgia, that cross the province of Matera. The secret of its flavour and long preservation consists in the special preparation of yeast base, made with spring water and fresh fruit put to macerate. The so obtained yeast is then used several times.