Let's meet the bread of Matera.
Getting to Matera is easy; it's not like it used to be.
Navigating curves and winding through narrow streets can be fun these days. Riding trains that look like modern antique models with tiny, improbable tracks, departing from Bari and arriving in Matera through the unique landscape of the Murgia, can be a thrilling, indescribable experience.
Matera is an ancient city.
Observing caves carved into the rock and blocks of tuff forming houses, imagine the men who created this spatial jumble of solids and voids, narrow streets and steep stairways, to climb the ridge of a canyon cut by a stream. What did they eat, and how did they sustain their bodies?
When you have to eat in Matera, you eat bread.
For Matera, bread is everything. It is a timeless bread, the fruit of millennia of elaboration, which nourishes the body every day, reminds us of meaning, and gives flavor to life.
Leaving Matera without having eaten Buon Pane or without taking home a kilo of it is the mutilation of a journey, often long, arduous, and costly; one leaves without having seen, heard, smelled, touched, and tasted everything.
Details
• Meet at the Antico Forno a Legno (Wood-Fired Fork) at Via Santo Stefano, 37
• Tour of the bakery's departments and equipment
• Brief history and presentation of the ingredients
• How Matera bread is made
• Tasting (Bread and mortadella, wine, and other delicacies)
• Gift (Screen-printed canvas bag and a kilo of croissant bread)
Price
€39 per person
Maximum 10 people
Wood-Fired Forno - Via Santo Stefano, 37, 75100 Matera
www.paneepace.it
Information
Duration
2 hours
Minimum Age
18
Group Size
2 - 10 persons
Spoken languages
🇮🇹Italian
Activity Level
Light
Location
Casa privata
Artisan Workshop
Accessibility
Yes
What's Included
Food
Drinks
Reviews
Leave a Review
Please sign in to leave a review.
Other experiences selected by the Matera City Pass team
Slow Food - The Temples of Oil - Olivi Patriarchiwith Francesco Linzalone
Rural history in Matera: among olive trees and 19th-century farmhouses, prepare cialledda and enjoy local bread.