Pane di Matera

Pane di Matera is a durum wheat sourdough bread produced entirely within the Province of Matera, Italy. It is distinguished by its cone or tall loaf shape, a crust at least 3 mm thick, a pale yellow crumb with highly uneven porosity, and the mandatory use of natural yeast. At least 20 % of the flour must derive from local ecotypes and old varieties grown in the Province of Matera.

About this designation

Pane di Matera received PGI protection on 9 June 2007 under file number PGI-IT-0372 (eAmbrosia identifier EUGI00000013726). Every stage of production, from wheat cultivation and milling through to packaging, must take place within the Province of Matera. The specification requires that only durum wheat flour be used, meeting defined parameters for gluten content, yellow index, moisture content, and ash content in the dry matter. At least 20 % of the flour must come from local ecotypes and old varieties, specifically Cappelli, Duro Lucano, Capeiti, and Appulo, grown in the Province of Matera. Flour produced from genetically modified organisms is prohibited. The natural yeast culture is prepared using flour, fresh ripe fruit pulp, and water, and may be used up to 3 times. The dough is worked in a mixer, left to rise covered with cotton or wool cloths, shaped by hand, and baked in a wood-fired or gas oven. Loaves are released for consumption weighing either 1 or 2 kg, with a permitted variation of 10 %. The bread is packaged in micro-perforated plastic or windowed multi-layered paper, and the specification states it keeps for at least one week. Where baking takes place in a wood-fired oven, the additional wording 'pane cotto in forno a legna' may appear on the label alongside the PGI designation. The inspection body is IS.ME.CERT, based in Napoli.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 9 June 2007 under file number PGI-IT-0372, eAmbrosia identifier EUGI00000013726.
• At least 20 % of the durum wheat flour must come from local ecotypes and old varieties — Cappelli, Duro Lucano, Capeiti, and Appulo — grown in the Province of Matera.
• The specification prohibits the use of flour produced from genetically modified organisms.
• Loaves are released at 1 or 2 kg with a crust at least 3 mm thick and internal pore diameters ranging from 2–3 mm to as much as 60 mm.

Tasting notes

Lucanian sourdough bread from Matera (Sassi caves bread tradition), traditional durum wheat semolina. Distinctive horn shape (cornetto), thick crust, dense amber-yellow crumb, intense toasted-cereal aroma.

HoReCa use

Lucanian table bread, paired with local cured meats and pecorino, in cucina povera preparations, and as a bruschetta base.

Packaging

• whole-loaf-1kg
• whole-loaf-2kg
• sliced-vacuum-300g