The Matera IGP bread is exclusively made with re-milled durum wheat semolina from the Lucanian territory, a product with a unique flavor that needs to be preserved. However, in the bakeries of the city of stones, selected by the guide "Pane e Panettieri d'Italia 2023" (Bread and Bakeries of Italy 2023), you will not only find this bread.
The best bakeries in Matera and its province
Panificio Cifarelli
In the city of Sassi, the Cifarelli family has been an institution in bread since 1947, with their skilled hands practicing the art of baking. Don't miss the Matera IGP bread: sourdough, crispy dark crust, durum wheat semolina, straw-yellow crumb with the right moisture, cone or high-shaped, and a long shelf life. A wide range of products fills the shelves and enticing shop windows of their three outlets (the other two: Via la Martella 93 and Via S. Francesco D'Assisi 13), including genuine and differently filled focaccias, panzerotti, fragrant scaldatelle with ancient cereals, grandmother's cookies, crackers, friselle, and all the typical Lucanian pastries. The service is friendly and attentive.
Matera – via Istria, 17 – 0835 385630 - www.panificiocifarelli.it
Pane e Pace
All dietary trends have not affected this authentic bakery well-managed by a family of artisans; here, one of the best breads in Basilicata is produced. The typical Matera bread is unmistakable, with its shape reminiscent of the lines of the Murgia Materana. Its balance is perfect between the textures of the amber crust and a moist, elastic crumb with balanced acidity. Sizes range from 1 kg to the impressive 10 kg form. Also remarkable is the multigrain bread, offering a complexity of aromas and a long aromatic persistence. There's also bread in a box, braid, and the special holiday bread called Ficcilatidd (made on the eve of the Immaculate Conception) seasoned with anise seeds and wild fennel. Worth tasting are also the Bruna gate, cookies, and focaccias. The fast and convenient e-commerce website allows the purchase of products. The service is friendly.
Matera – via Cererie, 49/E – 0835 336542v
Calciano
The story of the young brothers Ezio and Rocco Calciano is an ancient and modern family story at the same time: for over 40 years, it has been a qualitative reference point for the Tricaricese community. In this bakery-pastry shop, they tell stories with modern baking techniques; the bread production is classic, starting from a local durum wheat semolina dough and the use of sourdough. Aromas and flavors typical of semolina dominate the nose and palate, with a golden crust and a correct taste balance. Then, there's room for sweets and leavened products with maturation up to 75 hours. Unmissable are the panettone and doves, the panvasotti (a panettone that, through vasocottura, breaks the seasonality of the product), cookies with crusco pepper and chocolate, and, finally, the panbauletti. The product line is also available for online purchase. The service is competent and very friendly.
Tricarico (MT) – viale Regina Margherita, 40 – 0835 723550 - pasticceriacalciano.com
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