Matera

We will start with a small breakfast under the patriarch olive tree, in an old countryside. Later we will go through the caverns of an ancient farmhouse. Under the centuries-old olive trees we will taste Matera bread and prepare a traditional dish from Matera, “la cialledda”, which tells
of the encounter between the typical bread of Matera, now stale, and the vegetables and mixed salads of the Lucanian land.
All this will take place in a laboratory, at the end of which we will share this meal
as even today the olive pickers do in their breaks. The cialledda will be accompanied by
Primitivo wine and from the bundle containing Lucanian Slow Food Presidium products: Caciocavallo Podolico,
Baked olives from Ferrandina and Pezzente salami from the Matera mountains. We will also be cheered by the sounds of popular instruments and the songs of the Matera tradition.