Il pane di Matera e le sue forme tradizionali

What is *pane di Matera* and why does it have three peaks?

Pane di Matera is a pane IGP (PGI-protected bread) baked in southern Italy from durum-wheat semolina from the Murgia plateau. Two classic shapes: the cornetto (the horn) and the high pane alto. The split high loaf gets three peaks, called by the priest’s blessing: Padre, Figlio, Spirito Santo (Father, Son, Holy Spirit).

Up until the 1950s, families brought their dough to a forno comune (communal oven) for baking; bread was so central that the baker stamped each loaf with the household initials so nobody went home with the wrong loaf. The clip’s host marvels: « che poesia, che meraviglia » (what poetry, what wonder), running a finger along the crust.