Matera Food Guide
Food is an integral part of experiencing a city. Matera’s cuisine, on one hand, is simple—rooted in the high quality of its ingredients—and ancient, rich in genuine flavors that stem from the land and peasant traditions. On the other hand, it’s a cuisine that appeals to modern palates, with dishes primarily featuring cereals, legumes, and vegetables. Traditionally, meat was rarely consumed, reserved only for special celebrations. In the restaurants of Matera, you can savor a variety of delicious dishes. Below is a list of the most renowned and best options!
Here are the best traditional dishes of Matera
The Bread
Bread is the king of Matera’s culinary tradition. With wheat being the main crop of the region, it’s no surprise that bread holds a central place in local culture. Even in the Middle Ages, Matera’s bakers supplied bread to the troops of the Kingdom’s army. This bread is made using an ancient recipe that exclusively utilizes durum wheat. During preparation, the baker makes three cuts into the dough with a knife, symbolizing the Holy Trinity. Matera’s bread is widely recognized as among the best in Italy, celebrated for its unique flavor and deep-rooted tradition.
Cialledda
Cialledda is a type of bread salad, a clever way to transform stale bread into something delicious. The stale bread is cut into cubes, then moistened and mixed with fresh tomatoes, olives, red onion, cucumbers, basil, oregano, olive oil, salt, garlic, and sometimes eggs—really, anything your imagination suggests. Served cold, it’s irresistible, bursting with Mediterranean flavors. There’s also a warm, winter version that is equally satisfying. Traditionally a frugal dish, it used to be the typical breakfast for peasants.
Pignata
The *Pignata* is a traditional Matera dish featuring tender lamb or mutton, slow-cooked with fresh vegetables, herbs, and local spices in a clay pot. This method creates a rich, hearty stew that embodies the rustic flavors of Matera’s culinary heritage. Perfect for those seeking an authentic taste of the region, the *Pignata* offers a comforting and delicious experience that is sure to be a memorable highlight of your Matera visit.
Fave e Cicorie (Fava Beans and Chicory)
This dish is perhaps the simplest of all traditional recipes, so minimal that it has now become fashionable. It consists of mashed beans paired with chicory, a particularly bitter green, and a drizzle of extra virgin olive oil to enhance the flavor. The velvety texture and purity of the bean purée are perfectly balanced by the sour and savory vegetables. Today, it is served cold as a starter or hot as a main course in restaurants. Naturally, it is always accompanied by a slice of the excellent Matera bread.
Crapiata
*Crapiata* is an ancient dish, a testament to the simple, hearty fare that sustained countless generations who lived on bread, legumes, and little else. This dish is a mix of legumes and grains, traditionally prepared every year on August 1st to celebrate the harvest. In the past, residents of the Sassi neighborhoods would gather in small squares to cook *Crapiata* together, creating a communal meal that marked the end of the agricultural season. This tradition lives on today in the rural village of La Martella, where families displaced from the Sassi since the 1950s continue to honor this age-old custom.
Focaccia
Focaccia is an oven-baked bread product similar to pizza but thicker, with a variety of delicious seasonings. In Matera, the most traditional version is topped with cherry tomatoes and olives, and is cooked directly on the stone of the oven, without a baking tray. This method gives it a distinctive and robust flavor. Other popular variations include focaccia with peeled tomatoes, potatoes, onions, and more. Matera is home to many bakeries that sell focaccia, and it’s a beloved treat among locals who frequently indulge in this unparalleled delight. One of the most famous focaccias in Matera is made by Paoluccio, who owns a small historic bakery on Via del Corso. His focaccia is renowned for its exceptional taste and quality.
Gnimmeredd
*Gnimmeredd*, unlike other terms, is not an Italian word but a local dialect expression. It refers to a dish made from mixed offal of lamb or baby goat, tightly wrapped within their own casing. Seasonings like parsley and salt are added to enhance its strong, distinctive flavor. This dish has roots in both Mediterranean and Middle Eastern culinary traditions. Historically, *Gnimmeredd* was an affordable option served by butchers who also prepared and roasted meat, particularly in the area of Matera known as Via delle Beccherie. While this tradition has faded in Matera, it still thrives in nearby towns, especially Laterza, Santeramo, and Montescaglioso.
Peperoni Cruschi
*Peperoni cruschi* are sweet, dried red peppers that are quickly fried in very hot oil, a process that makes them incredibly crunchy. Originally from Senise, a small village in Basilicata, these peppers have a unique texture and flavor. In Matera, dried peppers were traditionally prepared differently, but over time, the *peperoni cruschi* have become a beloved part of the local cuisine. Today, you can find these delicious peppers in almost every Matera restaurant, often used as a refined seasoning for pasta and other dishes, adding a delightful crunch and rich flavor.
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