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Making local bread - Pane di Matera

A workshop carried out in a real long-established bakery, alongside experienced bakers, with the aim of learning about typical bakery products and the renowned local bread. Your senses will come together, stimulated by the colors, sounds and smells you’ll experience during this unforgettable experience.
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During the workshop we’ll tell you about the history of Matera through the bread, and we’ll reveal its secret recipe. This will be an opportunity to - get your hands dirty - in a traditional yet modern bakery, where you’ll discover how traditions and innovations intertwine in the art of making bread.

Timetable

Everyday except for Sunday afternoons Morning: from 9AM to 1PM Afternoon: From 5PM to 7PM

The unfolding of the workshop

During the first introductive part an expert will talk about the traditions surrounding the bread, its history, its uses and the mediterrean diet, actively engaging participants by showing pictures and vintage photographs. Afterwards each participant will make (and bake) a loaf of bread, aided of course by an experienced baker.

To conclude the workshop there will be an aperitif consisting of bakery products and local wine. The workshop lasts about one hour and a half, and the languages available are either Italian or English.
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Useful info

Groups: 10 people max Cost: €45 per person Duration: 2 hours approximately At the end there will be a wine & bakery products tasting Languages spoken during the workshop: English or Italian
At the end you’ll have the chance to taste and/or take home what you’ve made and other bakery products, such as bread or focaccia.

Bread in relation to history and traditions

Our local bread is considered a culinary excellence, as well as the symbol of Matera. The customs concerning the bread are ancient, and they’re tied to knowledge held by local farmers regarding the types of wheat that are used and the techniques put in place in order to preserve it. In his chronicles, Gianfranco De Blasiis wrote: - Delle conserve di grani e lor perfettione, basta di dire che ne si conserva sin’ a diece, dodeci e quindeci anni, come se stesse in una cassa, e per queste conserve dè grani ci è tradizione che questa Città fusse stata granaio del populo Romano - (To synthesize: thanks to how high the wheat quality is, its shelf-life can be up to 15 years. In Roman times Basilicata was considered Rome’s granary) (1635)

Our bread lies at the heart of the city’s history and inhabitants, and it’s now become a distinctive product symbolising the fundamental elements that mark our territory as it has been an integral part of both historical and cultural development. Simple elements such as the way the raw materials are chosen and processed make our bread one of a kind, ensuring its quality and highlighting all the uses and traditions that rotate around it. A group of young local entrepreneurs, sons of families that have been as bakers for many generations, has decided to come together in order to create the ’Consortium of Protection for Matera Bread P.G.I’, they also established a certified production chain through set procedural guidelines. The P.G.I community trademark was chosen in order to protect and valorise the traditional production methods.

Useful info

Messaggia su WhatsApp
+39 335 5350417
EMAIL
Groups: 10 people max
Cost: €45 per person
Duration: 2 hours approximately At the end there will be a wine & bakery products tasting
Languages spoken during the workshop: English or Italian

Useful info

Messaggia su WhatsApp
+39 335 5350417
EMAIL
Groups: 10 people max
Cost: €45 per person
Duration: 2 hours approximately At the end there will be a wine & bakery products tasting
Languages spoken during the workshop: English or Italian
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