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The typical bread of Matera, prepared by Il Forno di Gennaro (Panificio Perrone) respecting the short supply chain.
Bread from Matera
Extremely crunchy crust and extremely soft centre: Matera bread is among the most popular products in the region and among the most sought after breads in Italy. Obtained with an ancient processing system, it is produced only with durum wheat semolina and mother yeast, in large croissant-shaped loaves of one or two kilos; maintains fragrance and perfume for up to a week.
Sito Italiano