SINCE 1890

The authentic flavors of Matera's tradition

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Immagine senza sfondo del pane di matera

Our Pane di Matera

Panificio Perrone's Matera bread is the result of an artisan process that requires time, experience, and attention at every stage. Prepared with remilled durum wheat semolina, Senatore Cappelli flour, sourdough starter, water, and salt, our bread is distinguished by its thick and crispy crust, straw-yellow crumb, and the intense aroma typical of the Matera tradition.

Each loaf is made using a slow and controlled method: the sourdough starter is carefully maintained, the dough rests naturally, shaping is done by hand, and prolonged baking allows the bread to develop its structure, aroma, and shelf life.

For those who want to learn more about the work behind each loaf, we have described the entire process in the in-depth article dedicated to our Matera Bread: how Panificio Perrone has prepared it since 1890.

Our Specialties

  • Thick cut bread

    Thick crust, straw-yellow crumb, and intense aroma: one of the most iconic breads of the Matera tradition.


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  • Santino Bread

    The bread created by Grandpa Santino: lots of crust, little crumb, and a piece of the Perrone family history.

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  • Immaculate Conception Tarallo

    The Matera ficcilatidd: fragrant, rustic, and linked to the city's oldest traditions.

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What they say about us

Grazio D
Grazio D

Forno secondo me migliore di Matera, focacce buonissime e scelta abbondante sia la mattina che il pomeriggio, pane eccellente e taralli molto buoni. Il tutto con dei prezzi molto accessibili rispetto alla media

Francesco Serafino
Francesco Serafino

Una istituzione in città. La storia del pane a Matera. Qualità e specialità ottime.

Danilo Bonaccorsi
Danilo Bonaccorsi

Pane e dolci di buona qualità. Da provare.

Giuseppe Allegretti
Giuseppe Allegretti

Tra i panifici migliori di Matera. Prodotti ottimi fatti con materie prime di qualità. Una garanzia

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