Pane di Matera is a bread from Basilicata, which is located on the arch of the Italian boot. With its   geographical protection, Pane di Matera makes me think of the neighboring Altamura bread from Puglia.

This exclusively semola rimacinata bread is one I had to make in my "eritica style" (heretic), because I ran out of semola and went with using Kamut! I combined two formulas and decided to go with a stiffer pre-ferment. The traditional shape was a task to learn, so I searched and found a good primer on how to make this loaf, as is.