The bread made in this area, especially the one from Matera, is one of the best in southern Italy owing to its pleasant fragrance and high digestibility.
This bread is made of pure semolina and has also to be rich in gluten.
In its original version, it is baked in a stone oven with oak wood and the loaves obtained this way reach and sometimes exceed the weight of five kilos.
Together with bread, another recurrent theme in the gastronomy of Basilicata is home-made pasta of durum wheat flour. It is hand-made into different shapes, left to dry for a few hours and finally served with different types of sauces.
In the Matera area, people usually make ‘orecchiette’ (small ears), small pieces of dough worked with the index finger into the shape of a small ear. ‘Orecchiette’ are cooked in several ways, usually served with a tomato and meat sauce or a tomato sauce.