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 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 washed down by the finest local wines, in particular the Matera’s Primitivo DOC; it continues with a visit and cheese tasting at the dairy Methera by Maggiore family to end visiting the Moom, Matera olive oil Museum, with a final tasting of the olive oil produced in the oil mill San Francesco by 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.
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.
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.