Matera Bread

In this collection, you'll find the main forms of Matera bread by Panificio Perrone: tall, short, croissant-shaped, tall sliced, and Santino. Each bread is made using traditional methods, sourdough, Senatore Cappelli durum wheat, and re-milled durum wheat semolina. You can choose the most suitable size and order your freshly baked bread online.

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Artisanal Matera Bread: shapes, tradition, and method

Matera bread is one of the most representative products of Matera's tradition: a loaf with a strong character, recognizable by its thick crust, straw-yellow crumb, and intense aroma. In the Panificio Perrone collection, you'll find different shapes born from the same bakery culture: traditional Matera bread, flat Matera bread, "croissant shaped" Matera bread, Matera bread with cuts, and Grandpa Santino Bread. They vary in shape, size, and consumption method, but the artisanal processing, sourdough, re-milled durum wheat semolina, and respect for natural rising times remain central.

To understand why this bread is so linked to the city, you can explore the history of Matera bread, from the ovens in the Sassi to the baker's role in the daily lives of Matera families. If you want to learn more about our bakery's working method, on the page dedicated to Panificio Perrone's artisanal craftsmanship, we describe the value of sourdough, selected flours, hand-shaping, and slow baking. We have also gathered all the phases of the process in the following specific in-depth study: "Matera Bread: how Panificio Perrone has prepared it since 1890".

Pane di Matera artigianale del Panificio Perrone

Frequently Asked Questions

What ingredients does Matera bread contain?

Panificio Perrone's Matera bread is made with re-milled durum wheat semolina, Senatore Cappelli flour, sourdough, water, and salt. These essential ingredients are chosen to produce a fragrant bread with a thick crust, a well-aerated crumb, and a flavor rooted in the tradition of Matera's bakeries.

How is Matera bread prepared by Panificio Perrone?

The bread is made using an artisanal process that involves sourdough, selected flours, slow kneading, controlled resting times, hand-shaping, and prolonged baking. To learn more about each stage, you can read the article "Pane di Matera: how Panificio Perrone has prepared it since 1890".

Difference between Altamura bread and Matera bread?

Altamura bread and Matera bread are both Southern Italian breads made from durum wheat semolina, but they have different histories, production areas, shapes, and characteristics. Matera bread is recognizable by its traditional shapes, such as tall bread and croissant-shaped bread, its thick crust, and its straw-yellow crumb.

Can bread be refrozen once it has been thawed?

It's best to avoid refreezing bread after it has already thawed. Although in some cases it may not be a problem from a practical point of view, the quality tends to deteriorate: the crumb can become drier, the crust lose its crispness, and the bread become less pleasant to eat. For this reason, we recommend freezing it already divided into portions.

How to defrost bread without it becoming hard?

The best way is to let it thaw slowly at room temperature, still wrapped in its bag or a clean cloth. Once thawed, you can revive it for a few minutes in a hot oven: this way the crust becomes crispier and the crumb more pleasant.

Why shouldn't bread be stored in the fridge?

The refrigerator tends to accelerate the hardening of bread, making the crumb drier and less pleasant. To store it for a few days, it's best to use a paper bag or a cotton cloth, while for longer periods, freezing is the best solution.