History / Traditions / Interesting Facts
Thanks to its wealth of natural springs and forests, the Vulture environment has always been hospitable and generous to man. From the Romans times of Horace to the Svevians of Frederick II, right up to the Basilian monks of today, spring water with its pristine goodness has always been the most valuable asset of this land. Nature began its work 130,000 years ago when the ancient volcano, known to the Romans as "Vultur", became inactive. Here began a process that would continue for millennia, as the rain filtered through volcanic tuff to produce waters with natural effervescence.
The bread of Matera is truly a product from history, dating back to the Kingdom of Naples. The many legends and stories that have grown around it demonstrate how central cereal cultivation – and consequently, bread-making – has been in the Matera area . The many craft elements linked to bread-making in Matera include, for example, "stamps" – wooden articles carved by shepherds during the transhumance period; these were used to make a distinguishing "mark" on the loaves before baking. Their base was marked with the initials of the householder, often done with a human or animal likeness. Today they are very much collectors' items.
Consorzio di tutela del pane di Matera
via Marconi, 25
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75100 Matera (Matera)