Following the call of the patriarch olive tree, we will walk through the countryside of the Matera Murgia to unite, as in an ancient ritual, with the trunks of other witnessing olive trees. We will be guided into the caves of an ancient farmhouse to relive the daily moments of a history jealously guarded by those ancient walls. Under the centuries-old olive trees, we will taste Matera bread, baked in an old wood-fired oven, seasoned with extra virgin olive oil obtained from the olives of those very ancient trees. We will prepare a dish from the Materan tradition, “la cialledda,” which narrates the encounter between the typical stale Matera bread, now hardened, and the vegetables and herbs of the Lucanian land.

All of this will take place inside a workshop, at the end of which we will share this meal, just as olive harvesters still do during their breaks today. The cialledda will be accompanied by Primitivo wine and a bundle containing Lucanian Slow Food Presidium products: Caciocavallo Podolico, Oven-Baked Olives from Ferrandina, and the Pezzente salami from the Montagna Materana. Furthermore, we will be delighted by the sounds of traditional instruments and songs from the Matera tradition.