Our blog
Guides, recipes and insights on bread, flours and the flavors of Matera
Flavors and Stories is the Panificio Perrone blog dedicated to bread, breadmaking and Lucanian food culture. It brings together practical guides and in-depth articles on flours, doughs, leavening, baking and storage, alongside recipes and ideas for enjoying traditional products.
In addition to more technical topics, the blog explores the flavors of Matera and Basilicata through recipes featuring friselle and other traditional products, stories about the local area and insights into the baking and culinary traditions of the region.
Baking and Doughs
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4 min read
How long should bread rise? Times and factors to consider.
One of the most frequent questions when it comes to bread making is: how long should bread proof? It's a simple question only in appearance, because the answer is never...
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9 min read
Static or fan-assisted cooking: which to use for bread, focaccia, and desserts?
Choosing between static and fan-assisted baking is one of the most common dilemmas when preparing homemade bread, focaccia, pizzas, cookies, or cakes. Often, people follow a recipe without truly understanding...
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9 min read
Matera bread: how Panificio Perrone has been preparing it since 1890
Matera bread is not just any bread. It is a product that carries with it shape, aroma, consistency, and memory. Those who know it recognize it by its substantial crust,...
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4 min read
Difference between sourdough and brewer's yeast in bread
When it comes to bread, one of the topics that generates the most doubt is the choice of yeast.Is it better to use sourdough or baker's yeast? What are the...
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4 min read
How to Knead Bread by Hand: Techniques, Common Mistakes, and Useful Tips
Discover how to knead bread by hand correctly: professional techniques, common mistakes to avoid, and practical tips for a well-made dough.
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Guide to Flours
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4 min read
Remilled durum wheat semolina: what it is, differences and how to use it
Remilled durum wheat semolina is a raw ingredient widely used in breadmaking and baked goods. At first glance, it may look similar to ordinary flour, but it comes from a...
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7 min read
Difference between 00, 0, 1 and 2 flour: which one to choose?
Discover the differences between Italian Type 00, 0, 1 and 2 flours: refinement, characteristics, common uses, and how to choose the right flour for bread, pizza, focaccia and desserts.
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Bread storage and tips
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5 min read
How to store bread: methods to keep it fresh longer
Discover how to properly store bread to keep it fresh and soft for longer. Mistakes to avoid, practical tips, and methods used by bakers.
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Lucanian Recipes and Flavors of Matera
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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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