Food, Drinks & Traditional Dishes in Matera

A brilliant, resource saving dish born out of the necessity to use stale bread, showcasing the ingenuity of the local peasant cuisine. The 'cold' version is a refreshing summer salad where chunks of old bread are softened with water and mixed with fresh tomatoes, red onions, oregano, and local olive oil. The 'hot' version serves as a warming winter meal, incorporating garlic, wild herbs like turnip tops, and sometimes a poached egg. It completely transforms humble ingredients into a deeply flavourful, satisfying dish. It is a staple of the local diet that perfectly encapsulates sustainable, zero waste cooking.

A deeply traditional, hearty peasant soup that celebrates the conclusion of the agricultural harvest. The recipe is a rich, comforting medley of whatever legumes and grains were cultivated, typically including wheat, chickpeas, broad beans, lentils, peas, and potatoes. Historically, it was prepared in a large communal pot on the first of August, shared among neighbours in a spirit of solidarity. It is seasoned very simply to allow the earthy flavours of the ingredients to shine through. Eating it provides a direct, comforting taste of the city's robust farming heritage.

This iconic, IGP certified bread is fundamentally tied to the agricultural history of the region. Made exclusively with local durum wheat semolina and a specific sourdough starter, it boasts a thick, dark crust and a porous, pale yellow crumb. The bread is traditionally baked in a distinctive, twisted shape meant to resemble the rugged Murgia landscape. Its unique preparation allows it to remain fresh and incredibly flavourful for well over a week. It is the indispensable foundation for almost every traditional local recipe and a source of immense civic pride.

A decadent and highly satisfying baked pasta dish typically reserved for Sundays and important celebrations. The little ear shaped pasta is tossed with a rich, slow cooked tomato sauce, minced lamb, fresh mozzarella, and a generous grating of sharp pecorino cheese. The entire mixture is then baked in the oven until the top forms an irresistible, bubbling crust. It is a heavier, more luxurious take on the classic pasta shape found throughout southern Italy. The combination of baked cheese and robust meat sauce is overwhelmingly comforting.

These delightfully crumbly, rustic cookies are a staple sweet treat found in local bakeries. The name translates roughly to 'torn', referencing the way the dough is roughly pinched into irregular shapes before baking. The traditional recipe relies heavily on toasted almonds, egg whites, and sugar, resulting in a satisfying crunch. Local variations often incorporate cocoa, dark chocolate chips, or a hint of coffee to enhance the flavour. They are the absolute perfect accompaniment to a strong afternoon espresso or a glass of sweet dessert wine.

These striking, vibrant red peppers are a beloved culinary emblem of the entire Basilicata region, frequently featuring in local city dishes. The specific variety of sweet pepper is strung up and sun dried for several weeks until completely dehydrated. They are then flash fried for mere seconds in hot olive oil, magically transforming them into incredibly sweet, crunchy, and addictive chips. They are crushed over pasta, served alongside meats, or simply eaten by the handful as a snack. Their unique texture and smoky, sweet flavour profile make them absolutely unforgettable.