Traditional Italian breads from Matera and Altamura spark culinary debate

Traditional Italian breads from the regions of Matera and Altamura are at the center of culinary discussions regarding heritage and quality. In Matera, the local bread is a staple of tradition, historically produced in large formats exceeding five kilograms to sustain farmers and shepherds. While it lacks a formal recognized brand, it continues to be produced following traditional specifications, though modern sizes have decreased to between 250g and 1kg.

Meanwhile, a controversy has emerged regarding Altamura bread after Sonia Ricci, editor-in-chief of Gambero Rosso, described the product as ‘overrated’ on social media. Ricci noted that after sampling bread from three different bakeries, she found the texture too compact and the aroma overly pronounced, stating the bread became hard and gummy by the second day. The debate has prompted discussions among local bakers and food enthusiasts regarding the importance of fermentation times, flour quality, and the modern standards applied to these legendary regional products.