31-08-2014
The bread loaf ready for baking: the conference entitled Come sa di sale lo pane altrui [How salty does the bread made by others taste] will be dedicated to bread culture and agricultural, dietarian and culinary traditions. It will be held in Matera from September 5th till the 7th
Matera, the second town in Basilicata, one of the least known and most extraordinary regions in Italy, is rightly famous for its Sassi, ancient neighbourhoods created by excavating the caves of calcarenite that are today included in the UNESCO World Heritage list. Since a few years ago, however, the name of Matera is also tied to the bread they produce here, and which today can be found in the best restaurants and shops in Italy and beyond. The merit goes most of all to Gianni Schiuma, tireless promoter of the city and its products through a brand called Mangiare Matera and collaborator of the Consorzio di Tutela, which was born a few years ago following the impulse of some bakers in town who wanted to bring this product back to its original identity by using only local durum wheat flour and is currently going a phase of restructuring.
The dough
The leavening
The bread loaf, in the “crests” version, is baked and ready, in all its simple beauty
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
by
a journalist born in Naples now living in Rome, she tries to make her three passions meet: eating, travelling and writing