My introduction to the cuisine of Basilicata, also known as Lucania, begins in the ancient city of Matera. After parking on the outskirts of the city, I walk through the historic centre along Via del Corso until I arrive at a quaint courtyard. Here, I find the charming restaurant La Fedda Rossa, where I meet the owner, Annalisa de Bellis.
Annalisa explains that the name Fedda Rossa—meaning “red slice” in the local dialect—refers to bruschetta topped with fresh red tomato. It’s a dish rooted in the region’s cucina povera (kitchen of the poor), a culinary tradition that emphasizes simplicity and quality. While we chat, she offers me a glass of local wine—an Aglianico, of course.
The Story Behind Matera’s Beloved Bruschette
I ask Annalisa why bruschette is so popular in Matera. She tells me that the bread is made from durum wheat, which has been cultivated in the area for centuries. Traditionally, the bread was baked once a week and lasted through the entire week, providing nourishment for morning, afternoon, and evening meals.
“The old bread was grilled over coals or wood and then seasoned. It was often the evening meal,” Annalisa explains. “Families would gather around the fire to warm up and share stories of their day. This tradition lasted until the 1950s. Now, bruschette are very popular with tourists, but they remain deeply connected to Matera’s peasant heritage.”
Annalisa continues, “A typical bruschetta from our contadina tradition is topped with caciocavallo cheese, bacon or pancetta, and grilled potatoes. The bread is large, and the toppings are hearty, so it can easily serve as a full meal.”
Address: Le fedde rosse, Via del Corso 90, Matera
