The gold of Matera

Natural mother dough obtained through the maceration  of grapes and figs in water is the main ingredient in the bread of Matera. Its  crispy brown crust, golden yellow crumb, and soft alveolation make it an important  Italian culinary delight. With the high-quality semolina and mother dough used, this bread lasts longer and is more  digestible, as well as having that indistinguishable unique taste and aroma of wheat and fruit. The production of bread is dually bound with the tradition and history of this region. In ancient times, bread was prepared at home and was then taken to bake in the public wood-burning ovens scattered throughout every quarter of the city. The result, in spite of modern times, was and still is its typical horn shape, and fragrant crust and crumb, for a taste that goes beyond time.