2 June 2016

The taste of Matera: bread and caciocavallo cheese, olive oil and wine…

You can live a place in full also enjoying its smells and flavors: the IGP bread and primitivo DOC wine, cardoncelli mushrooms and the maiatica oil, cruschi peppers and podolico caciocavallo tell the millenial history of the territory of Matera. With the pastures of the Murgia, the golden sea of wheat fields, vineyards and olive groves.

A spectacle of nature that men over the centuries have been able to skillfully transform by hard work in an immense gastronomic heritage, now also available to anyone who visit Matera and surroundings. Not only taste, but also see and literally ... put your hands in the dough. First stop for a laboratory and tasting of IGP Matera's bread at the bakery Il Forno di Gennaro.

It continues with a cheese tasting in the Caseificio Maggiore, ending with a visit to the oil mill Tenute Zagarella by Paolo and Piergiorgio Quarto brothers and a tasting lunch with the best local products washed down by the finest local wines, in particular the Matera's Primitivo DOC

Places to visitGalleryLinks
Forms of bread in an oven

Loaves of bread at Forno di Gennaro (Credits: Andrea Rizzelli)

Il Forno Perrone

Il Forno di Gennaro by Patrizia and Sabrina Perrone is a bakery created by their father (Gennaro, in fact) in 1960, by the fourth generation of bakers because their great-grandfather and grandfather ran a furnace in the Sassi.

Caseificio Maggiore

A cheese factory owned by a family of craft cheesemakers of Montescagliso, a medieval village a few kilometers from Matera, which still produce typical dairy products using traditional techniques.

Tenute Zagarella

The selection of varieties typical of the area, the use of organic production methods, the mechanization of harvesting, rapid milling, are all key factors to enhance the taste of the product by this farm.

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