How to pronounce Pane di Matera

In the International Phonetic Alphabet it is /ˈpaːne di maˈtɛːra/. In plain English letters that is PAH-neh dee mah-TEH-rah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Pane di Matera?

Pane di Matera is a bread or pastry of Italy. Where it comes from: Matera. People usually eat it at lunch or dinner. Its main ingredients are wheat & flour. It tastes savory.

Where Pane di Matera comes from

Pane di Matera is one of 141 signature dishes of Italy on this map. See all dishes from Basilicata.

• Peperoni cruschi · Snack · Senise (Basilicata)

  Peperoni cruschi are sweet red peppers from Senise, in Basilicata, dried in the sun and fried quickly in olive oil until they become crisp.

• Lucanica · Snack · Basilicata (Picerno)

  Lucanica is a pork sausage from Basilicata, flavoured with fennel seeds, black pepper and red pepper, and shaped into a horseshoe.

• Crapiata · Soup & stew · Matera

  Crapiata is a soup from Matera made from a mix of dried pulses and grains: chickpeas, beans, lentils, broad beans, peas and wheat, with potatoes, cooked together slowly in a pot.

• Pizza napoletana · Bread & pastry · Naples

  Flatbreads with toppings were sold on the streets of Naples by the 18th century as cheap food for the city's poor, eaten folded and on foot.

• Carbonara · Noodles & pasta · Rome

  Carbonara is spaghetti or rigatoni tossed off the heat with egg yolks, grated pecorino romano, crisp cubes of guanciale (cured pork cheek) and a lot of black pepper, so the egg turns into a silky sauce without scrambling.

• Risotto alla milanese · Rice dish · Milan

  Milan's risotto is yellow with saffron.

Food of Italy

Dishes like Pane di Matera in other countries

Same type of dish and similar main ingredients as Pane di Matera:

• Soparnik · Bread & pastry · Poljica (near Omiš), Croatia

  Soparnik is a thin, round pie of Swiss chard, onion, parsley, garlic and olive oil between two sheets of unleavened dough.

• Spanakopita σπανακόπιτα · Bread & pastry · Greece

  Spanakopita is a pie of spinach, feta, herbs such as dill and spring onions, and eggs, wrapped in layers of filo pastry brushed with olive oil and baked until golden.

• Banitsa баница · Bread & pastry · All Bulgaria, Bulgaria

  Banitsa is a pie of thin sheets of filo pastry layered or rolled with a mixture of eggs, yogurt and crumbled white brined cheese, sirene, then baked until golden.

• Brezel · Bread & pastry · Bavaria and Swabia, Germany

  The Brezel is a knot of dough dipped in a lye solution before baking, which gives it its deep brown, shiny skin and distinctive taste, and sprinkled with coarse salt.