The Consortium of the bread of Matera was established in 1999 and includes most town bakers.
Matera boasts ancient traditions in the art of bread-making. Its bread is famous for its extraordinary taste, fragrance and digestibility.
The flour is obtained exclusively from local types of durum wheat, mostly selected among those descending from the ‘Cappelli’ wheat.
Bread is made following ancient techniques, using exclusively high-quality products.
The bread made in Matera can be bought in a lot of towns, in northern Italy too.
The long rising and cooking times guarantee a high digestibility of this bread, making it possible to keep it for more than 15 days (at room temperature in places with low humidity).
The typical loaf of Matera bread weighs one kilo and is shaped like a horn.