Strazzata di Avigliano named Slow Food Presidio

The Strazzata di Avigliano, a traditional ring-shaped savory focaccia from the province of Potenza, has been recognized as a new Slow Food Presidio. This designation highlights the product as a symbol of local biodiversity and a model of a short production chain.

The bread is made using warm water, flour, sourdough, and significant amounts of pepper. It utilizes various historical grains, including hard varieties like Saragolla and Timilia, as well as soft wheat types such as Carosella and Maiorca. The production involves local mills and traditional ovens to maintain historical methods.

Historically, the soft bread was “torn” by hand during wedding receptions. Today, it is commonly served filled with prosciutto, provolone, or pecorino at local festivals. The Strazzata will be featured in Matera during the Slow Grains event in November 2026.