MateraIt is not only made of colors. Emotions also come from its typical flavors, linked to the land that surrounds it and which over time has helped to grow it.
The Typical dishes of Matera cuisineIn fact, they draw inspiration from products such as thevegetables, the vegetables, The legumes. They were the peasants who thanks to the harvest obtained, created dishes capable of feeding the large families who lived in theSassi.
The typical cuisine of Materadraws on the agri -food characteristics of theMurgia, an immense territory that unites the neighborPuglia to Materaand its province.
Basic ingredients are the vegetables and turnips in particular, together with the cardoncelli mushrooms and other products that are born spontaneously in this area.
Typical Matera dishes
Cialledda
Cialledda is a typical dish of Matera. Stall -stale bread and even weeks left to soften in the water, onion, tomatoes and turnips were served in a single dish that, in the winter version they were left to warm up with the broth. Tradition has it that typical Murgia herbs be added together with Asphodelo flowers. Today, however, the latter are often replaced by eggs.
Crapiata
Among the typical dishes of Materathere is itCrapiata. Born as a specialty that the Matera farmers prepared in August, at the end of the harvest as a sign of thanks for the good year. Women was entrusted with the task of bringing wheat and legumes that were cooked in a single pot and offered to the whole neighborhood. Even today, every year, at the end of AugustMaterahosts in its most representative neighborhood,The Martella, theCrapiata festivalwhich engages the association of this district and is offered to the entire citizenship on an evening of festive and popular traditions.
