What to Eat in Matera

Matera is, for me, the most beautiful place in all of Italy. If you visit during the off-season, the empty streets in this stone city are breathtaking – especially at night. Matera also offers top-notch culinary experiences – the tasting menu at the Vitantonio Lombardo restaurant (⭐) is simply stunning, and my visit there was unforgettable. I would also love to revisit the Dimora Ulmo restaurant.

What to Eat in Matera:

  • Pane di Matera. Traditional bread from Matera, baked in local ovens carved into the rock. It is tied to the city’s history and its unique architecture.
  • Crapiata. A thick soup made from various legumes, typical of the Basilicata region. Matera is one of the centers where this soup is prepared according to traditional recipes.
  • Lucanica di Picerno. A pork sausage famous throughout the Basilicata region, especially popular in Matera and its surroundings. Local butchers prepare it following centuries-old traditions.
  • Pecorino di Filiano DOP. A hard sheep cheese produced in the area around Matera. It is protected by a designation of origin and is an integral part of the local cuisine.
  • Peperoni Cruschi. Dried and fried peppers, typical of the Basilicata region. In Matera, they are used as a side dish to many meals and are a part of the local culinary tradition.
  • Orecchiette con Cime di Rapa. Pasta shaped like “little ears” with turnip tops, popular throughout southern Italy but especially loved in Matera and its surroundings. Locals prepare it at home using traditional recipes.
  • Lagane e Ceci. Homemade pasta with chickpeas, typical of the Basilicata region. In Matera, this dish is prepared for special occasions and family celebrations.
  • Gnummareddi. Small pork meatballs typical of the Matera area. They are part of local tradition and are often served as an appetizer.
  • Rafanata. A horseradish omelette popular in the Basilicata region. In Matera, it is prepared according to local recipes and is part of traditional cuisine.
  • Calzone di Verdura. A stuffed pastry filled with vegetables, typical of the Matera area. Local bakeries prepare it following traditional recipes.
  • Strazzate. Sweet pastries filled with almonds and chocolate, typical of the Matera area. They are part of the local confectionery tradition and are prepared mainly during holidays.
  • Caratteri Matera. Pasta shaped like letters, produced only in Matera. They are a symbol of the city and its long tradition of pasta making.
  • Pignata. Stewed meat with vegetables, prepared in a ceramic pot. This dish is typical of the Matera area and is made following centuries-old traditions.
  • Capocollo di Matera. A cured pork neck sausage, typical of the Matera area. Local butchers prepare it using traditional methods, and it is renowned for its quality.
  • Vino Primitivo di Matera. A red wine made from Primitivo grapes, grown in the Matera region. The wine is connected to the local terroir and is popular among both locals and visitors.
  • Cacioricotta. A cheese made from goat and sheep milk, typical of the Basilicata region. In Matera, it is produced using traditional methods and is part of the local cuisine.
  • Baccalà alla Lucana. Cod prepared with peppers and tomatoes, typical of the Basilicata region. In Matera, this dish is prepared during holidays and special occasions.
  • Cialledda Calda. A soup made from bread and vegetables, typical of the Matera area. It is a traditional dish prepared with local ingredients.
  • Grano Cotto. Wheat porridge with pork, typical of the Matera area. This dish is linked to local agricultural traditions and is mainly prepared during the winter months.
  • Cucina Povera. Rather than a specific dish, this is the concept of “poor cuisine,” typical of the Matera area and the entire Basilicata region. This cuisine uses simple, local ingredients and reflects the region’s history and traditions.
  • … and 25 more Italian dishes from the list: What to Eat in Italy.

Enjoy your food in Matera!

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