Pane di Matera PGI is bread obtained from Durum wheat semolina, of which at least 20% comes from local ecotypes and ancient varieties, to which natural yeast (Mother yeast), salt and water are added.
Production Method
Mother yeast is used, which in the case of Pane di Matera PGI is obtained from the flesh of fresh ripe fruit that is macerated in water for 48 hours. The compote is added to the reground semolina and the mixture is closed in a jute cylinder for 10-12 hours, at 26-30°C, until it doubles its volume; at this stage, flour is added in an equal quantity to the weight of the mixture. The Mother yeast can be utilised for a maximum of three times. The ingredients are left to leaven in a vat for 25-35 minutes, covered with a cotton or wool cloth in order to obtain an even temperature. Once this stage is terminated, the 1,2 kg and 2,4 kg forms are prepared and weighed to obtain, respectively, a final product of 1 and 2 kg. The forms are then shaped by hand and left to rest on wooden tables for 25-30 minutes, covered with a cotton cloth. After one more leavening, the bread can be cooked in a wood oven, using native and un-recycled woody essences, or in a gas oven. It keeps well for up to seven days.
Appearance and Flavour
Pane di Matera PGI has a Horn shape – long and slightly convex - or Forma Alta (high shape) – high and compact, with “crosses” on the sides. The crust is golden brown and 2-3 mm thick, with a typically burnt smell. The interior is yellow with a typically irregular porosity and a variable diameter of 2-3 mm up to 60 mm. The taste and flavour are very characteristic.
Production Area
The production area of Pane di Matera PGI is within the entire territory of the Province of Matera, in the Basilicata region.
History
The art of bread making has been part of local tradition since ancient times. There is evidence demonstrating particular techniques of local bread making dating back to the times of the Reign of Naples. There are numerous artistic and literary testimonies in the production area of Pane di Matera PGI, as well as legends and local tales, which attest to the importance of bread in the life and economy of the territory.
Gastronomy
Pane di Matera PGI should be kept in a dry place. To better pr eserve its qualities and fragrance, it should be kept in a linen cloth. It is excellent when eaten fresh out of the oven, although it is still tasty after a few days. It is especially good combined with the local charcuterie and cheeses and can be found in the traditional feddarauss (bruschetta) with tomatoes, oil and oregano. It is often used for hot or cold vegetable soups, such as the typical cialledda coll, a bread based soup with water and onions or tomatoes, with the addition of local vegetables of one’s own choice. Cold cialledda, on the other hand, is prepared with stale bread, soaked in water and dressed with tomato, oil and oregano.
Marketing
The product is marketed as Pane di Matera PGI, in the Horn and Forma Alta typologies. It is sold fresh, in loaves weighing from 1 to 2 kg and can be packaged with micro perforated plastic or in multiply paper with a “window”, partly coloured and partly transparent, to give visibility to the product and guarantee freshness for at least seven days. When the bread is cooked in a wood oven, the words “Bread baked in wood oven” can be added.
Distinctive Features
The choice of ancient varieties of wheat such as Senatore Cappelli, (to be used for at least 30%) can be traced back to the particular aptitude of the bakeries with the semolina, which derives from the pedologic and climatic characteristics of the Matera hills, giving Pane di Matera PGI its unmistakable taste and flavour.
