Pane Matera, the European Capital of Culture 2019 is getting ready like this
A city in turmoil. Matera 2019 European Capital of Culture focuses on art, new technologies, but also on the tradition of good food and good food. To do this, the spotlight cannot help but illuminate a precious product like bread, a true Lucanian excellence. “Brideway – The ways of bread” is one of the projects that are part of the final program for next year. Created by Murgiamadre, it aims to tell the story of the goodness of local bread, including the ancient tradition of “stamps”. A leap into the past: once upon a time, families would mark loaves of bread to recognize them once they were taken to the oven.
Pane Matera , the desire to bring this unique product to Europe, therefore, is very strong. But the projects do not end here. As Francesco Ruggieri, project manager of Murgiamadre, has made known, they also want to produce European Bread , made with sourdough starters from all over Europe. And help will also come from Slow Food. Bread, moreover, is among the protagonists of the project of the Sassi Foundation which takes the name of “The land of bread” . An event made up of workshops around the oven, exhibitions of photographs, videos, paintings, sculptures, a library of books, an anthology of stories and fairy tales, a catalogue of dishes made with wheat and bread and a repertoire of propitiatory rites.
BREAD MATERA, THE HISTORY
Matera bread has a long tradition that dates back to the Kingdom of Naples. The ritual of making three cuts with a knife on the dough to represent the Holy Trinity is suggestive. With this gesture, families thanked God for the possibility of enjoying this dish. Production currently takes place throughout the province of Matera.
MATERA BREAD, THE CHARACTERISTICS
Matera PGI (Protected Geographical Identification) bread is obtained according to the ancient process that combines durum wheat semolina , sourdough, salt and water. Matera bread has a characteristic croissant or tall bread shape, is produced in a 1 or 2 kg size, the crust is at least 3 mm thick, the crumb is straw yellow and the humidity does not exceed 33%. Matera bread, a story to be discovered, in short. The bread can also be cooked in a wood or gas oven. The product can last up to 7 days for the 1 kg size. It increases to 9 days for the largest size, the 2 kg one.
MATERA BREAD, HOW TO CONSUME IT
This bread should be stored in a dry place, preferably in a linen cloth. Excellent with local cured meats and various cheeses, but also in the simple version of bruschetta with tomato, oil and oregano. Matera bread is also used in various vegetable soups, such as the typical cialledda coll , a hot soup made with bread, water and onions or tomatoes, with the addition of vegetables to taste.
