Lucanian Recipes and Flavors of Matera
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3 min read
Lucanian taralli: ingredients, preparation and varieties
From mixing and boiling to baking: how Panificio Perrone prepares its taralli and what changes between the different varieties.
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2 min read
Matera strazzate: ingredients and preparation
How we prepare Matera strazzate at Panificio Perrone: ingredients, dough, shaping, baking and how to tell when they are ready.
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3 min read
Peperoni cruschi: how to use them in cooking
Peperoni cruschi are one of the most distinctive ingredients in Lucanian cuisine. Thin, fragrant and, above all, crispy, they can be eaten on their own or used to finish pasta...
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3 min read
Focaccia al pelato: the recipe for Matera-style focaccia
Learn how to prepare focaccia al pelato, a thin and crispy Matera-style focaccia made with remilled durum wheat semolina and peeled tomatoes.
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4 min read
How to dress friselle: the right consistency and 5 summer ideas
How to prepare and dress friselle without making them too soft: texture, mistakes to avoid, and 5 simple pairings for summer.
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