Home
edited by Diana De Marsanich - texts by Maria Laura Ramello
Woman stories: Patrizia Perrone - Il Forno di Gennaro
What do you do?
With my mother and my sister Sabrina we run Il Forno di Gennaro opened by our father in 1960. We use Lucanian durum wheat and make bread as in the past with re-milled semolina, water and mother yeast.
What’s in your oven?
In addition to the bread of Matera, among the typical products, the cancelle, our taralli, in which the intersections of the dough resemble a wrought iron gate, and the strazzata, irregularly shaped biscuits, stracciata, made with almonds.
Between the shop and the laboratory, we have an educational area where we welcome people to tell them about the City of Sassi and teach them how to make bread.
For example, what do you tell?
In the past, bread was made at home and baked in community ovens. To recognize it, it was marked with the family seals and engraved with three cuts, the symbol of the Trinity, to thank God.
Can food be considered a quality souvenir?
Furthermore, Matera’s bread is considered a monument. It is an almost designer object with its particular croissant shape and is an intangible heritage of knowledge and culture.
Sito Italiano