Bread of Matera…not just bread!

In Matera nothing is wasted

A Matera nothing is wasted…The Bread of Matera obtained from an ancient processing system, it is never wasted: its leftovers were always reused.

It is still done today…to continue to savor the tastes of the past.

Not just bread

The remains of the bread dough were recovered and became a delicacy for special occasions.

He was getting ready:

• the “fried ceccio” (also called “Cecc 'du girls“). All the leftover dough residues were combined, they were fried and passed in sugar. A fried food is one of the tastiest preparations of our regions and certainly the “Ceccio” it represents it in full;
• the “cialledda“: it is also known as the “breakfast of the reaper” because it was prepared for the laborers who had to face a day of work in the fields. Old bread was cut into pieces, passed in tomato and seasoned with oregano and salt (in the classic version): sometimes olives were also added, onion, carousels, cucumbers and celery (in the most seasoned version).

The history of the “fried ceccio”

The story goes that, in ancient times, the women kneaded the bread and took it to the bakers to bake: with the scraps of the dough they prepared these fried dough disks passed in sugar to make all the children happy. That is why they were also called “the eyes of the little girl“.

The history of the “cialledda”

The “cialledda” it is a poor dish typical of the Matera peasant tradition (in particular in Matera) but also from Puglia.

It is a poor dish characterized by a rustic flavor that conquers anyone who tastes it. E’ a fresh dish (typical of summer) but nutritious and genuine. In addition to the cold version, there is also the hot cialledda: a dish prepared on winter evenings always based on stale bread and seasonal vegetables such as turnip greens, asparagus and onion.

The “Ceccio” today…

Today, the “fried ceccio” it is also prepared in a savory version and is served as an appetizer on the tables of Matera…but not only!

The “cialledda” today

Even today it is eaten and with no variation: it is excellent as it has always been prepared. It is no longer a dish only for farmers because it can be eaten at any time, especially during the summer as a fresh dish to be enjoyed in the sultry heat of summer days.

We prefer to use bread from Matera or Altamura (especially for the Apulians): the first with a darker and crunchy crust and the second with a more compact dough.

Conclusions

Now all the “world is country” and these delicious recipes of yesteryear are savored everywhere…in all regions and in all countries that love to taste good food.