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 workshop of IGP Matera's bread at the bakery Il Forno di Gennaro by Perrone family, followed by a tasting of several salty and sweet baked products; it cotinues with a visit to an old wine cellar in the Sassi, dug out into the rock in the '600 and recoverd by the Radino Family to let you enjoy the finest local DOC wines; it ends up visiting the Moom (Matera olive oil Museum) an old oil mill in a cave of the '600, with a final tasting of extra virgin olive oil produced in the oil mill San Francesco by the Montemurro family.
Il Forno di Gennaro
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.
Radino wine cellar
An ancient 17th century cellar, carved out of the rock of the Sassi and expertly recovered by the Radino family to make guests experience an all-encompassing experience, where wine is the protagonist.
MooM, Matera olive oil Museum
Housed in a large hypogeum dating back to the fifteenth-sixteenth century, expertly restored by the Montemurro family, the museum allows you to discover how they produced oil in ancient times, capturing the various phases through the original tools used at the time: from the stone mill to the wooden presses to the wells for decanting and storage.