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Italian · V The Canonical Dishes · Basilicata

Pane di Matera IGP — Sourdough Mountain Bread

Matera, Basilicata

‹ Basilicata

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Origin

Matera, Basilicata. Matera (the Sassi — the ancient cave city) is one of the oldest continuously inhabited settlements in Europe, and its bread tradition reflects millennia of grain cultivation in the Lucanian interior. IGP status granted 2008.

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Description

Pane di Matera IGP is one of the great Italian artisan sourdoughs: a large, high-domed loaf (1-2kg minimum) made from re-milled Lucano durum semolina wheat (senatore cappelli or related ancient varieties), sourdough starter, and water. The characteristic form is the 'cornetto' (horned) shape — a tall, domed oval with two small 'horns' pinched on top. The crust is thick, dark golden, and crackling; the crumb is open, yellow-ivory from the durum, dense but not compact, with a pronounced sour note from the long fermentation. It keeps for 5-7 days without staleness.

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The Thread

—The Puglian counterpart — also durum semola sourdough, also large format with thick crust and yellow crumb; the two breads are made from the same wheat tradition but have slightly different shapes and crust textures Altamura
—Both are ancient Mediterranean durum wheat bread traditions — pane di Matera is the leavened, thick-crumbed version; pane carasau is the unleavened, paper-thin, double-baked cracker; opposite expressions of the same grain Sardinian
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Flavour Context

The durum wheat crumb is yellow-ivory, slightly dense, with a pronounced nuttiness and a complex sour flavour from the long fermentation. The thick, dark crust provides a bitter-caramel contrast to the crumb's mellow sweetness. A loaf of pane di Matera at two days old, with Basilicatan olive oil and fleur de sel, is a foundational flavour experience.

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